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Beetroot Sooji Dhokla

Beetroot Sooji Dhokla

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45


Serves 3

  • 1 cup sooji (Semolina)

  • 1 med. beetroot, grated

  • 1/2 cup yoghurt

  • 1/2 tsp. salt or to taste

  • 1/2 tsp. roasted cumin powder

  • 1/2 tsp. turmeric powder

  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed

  • 1 tsp. ginger paste

  • 2 fresh green/red chilies paste/chopped

  • 3 tbsp. oil

  • 1 tsp. mustard seeds

  • 1 tsps. sesame seeds

  • 1 sprig curry leaves

  • 1 dry red chili, broken

  • 1 tbsp. coriander leaves, chopped

  • 1 tbsp. fresh grated coconut


  • 01

    In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, turmeric powder, cumin powder, kasuri methi, 1 tbsp. oil and green chilies. Add enough water to form a thick batter. Keep aside for 30 minutes.

  • 02

    Just before steaming, add the eno fruit salt and combine well. Pour this batter onto a greased steel container and place inside a pressure cooker or steamer which already has some water in the bottom.

  • 03

    Steam without the vent (for the cooker) for 10 minutes on high flame and then 5 minutes on low flame. Set aside to cool for 5-10 minutes.

  • 04

    Demould onto a plate and cut into desired shapes. Heat oil in a pan and temper with the red chilly and mustard seeds.

  • 05

    After it stops spluttering, add the curry leaves and sesame seeds. Switch off the flame and saute till the sesame seeds changes colour.

  • 06

    Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. It is ideal for a kids lunch box meal as it is healthy and steamed.



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