Hello, I am Jane. Today, I’m gonna show you how to make chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – Recipe
Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
- Get For Dhokla:
- Make ready 1 cup Besan
- Take 4 tbsp Rava
- Take 1/4 cup Curd
- Make ready 1 cup Beetroot Puree*
- Make ready 1 tsp Oil
- Prepare 1 tsp Eno
- Make ready Juice of one lemon
- Take 1 Finely chopped green chilli
- Take 1/2 tsp Salt
- Make ready For Tempering
- Get 1/2 tsp Mustard seeds (small size)
- Make ready 5 Curry leaves
- Make ready 1 tbsp Sesame seeds
- Take 1/2 tbsp Oil
- Take 1 1/2 cups Water
- Make ready 1 Finely chopped green chilli
- Prepare 2 tbsp Lemon juice
- Prepare 1 cup Fresh Pomegranate Juice
Steps to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
- Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
- Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well. - Pour prepared batter into the greased pan and place it on the stand inside the kadai.
- Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
- To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
- Switch off the flame and allow dhokla to cool completely. - Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
- For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add curry leaves, chopped chilies, and sesame seeds. - Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
- Switch off the flame and add lemon juice. Mix well. - Then pour this hot mixture over steamed dhokla. - Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.
- Tips: - - For Beetroot Puree: - - Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. - Cut boiled beetroot into small cubes and grind with 1/2 cup of water. - Make a smooth puree. It yields 1 cup of beetroot puree.
So that’s going to wrap this up for this special dish chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
