Wednesday 8 June 2016



1 cup besan (Bengal gram flour)
1.5 tbsp semolina (rava)
3 tsp sugar
1 tsp ginger- green chilli paste
1 tsp lemon juice or 1/2 tsp citric acid
1 tsp fruit salt (eno prefferably plain not flavoured)
salt to taste
1/2 tbsp oil + oil for greasing
1/2 cup beetroot puree.

For tempering:
1 tsp oil
1/2 tsp mustard seeds
2 green chilies chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves

  1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water approx. 1/2 cup to make a thick batter and keep it aside for at least 10 minutes.
  2. Add the fruit salt just before steaming,and add 2 tsp of water over it,when the bubbles appear, mix gently.
  3. Pour the batter immediately into greased muffin molds or idli mold and spread the batter evenly.
  4. Steam for 10-12 minutes and check with knife if the knife comes out clean then it's o.k. otherwise steam for 2 -3 minutes more or till the dhoklas are cooked.
  5. De-mold these and keep them aside.
For tempering:
  1. Heat oil in a  pan and add the mustard seeds.
  2. When the seeds crackle add green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
  3. Remove from the flame, add 1-2 tbsp water and pour the tempering over the dhoklas.
  4. Cool slightly and serve immediately garnished with ,south indian style curd , pomegranate seeds and curry leaves. Serve with  tamarind chuttney or green chuttney.

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