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We hope you got insight from reading it, now let’s go back to chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – recipe. To make chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – you only need 19 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
- Take For Dhokla:
- Use Besan
- Prepare Rava
- You need Curd
- Use Beetroot Puree*
- Use Oil
- Prepare Eno
- You need Juice of one lemon
- Provide Finely chopped green chilli
- Use Salt
- You need For Tempering
- Use Mustard seeds (small size)
- Provide Curry leaves
- Get Sesame seeds
- Provide Oil
- Get Water
- Provide Finely chopped green chilli
- Prepare Lemon juice
- Prepare Fresh Pomegranate Juice
Instructions 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.
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