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Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –
Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –

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We hope you got benefit 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 need 19 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
  1. Get For Dhokla:
  2. Prepare 1 cup Besan
  3. Prepare 4 tbsp Rava
  4. You need 1/4 cup Curd
  5. Take 1 cup Beetroot Puree*
  6. Use 1 tsp Oil
  7. Prepare 1 tsp Eno
  8. Provide Juice of one lemon
  9. You need 1 Finely chopped green chilli
  10. Provide 1/2 tsp Salt
  11. Get For Tempering
  12. You need 1/2 tsp Mustard seeds (small size)
  13. You need 5 Curry leaves
  14. You need 1 tbsp Sesame seeds
  15. Provide 1/2 tbsp Oil
  16. You need 1 1/2 cups Water
  17. Provide 1 Finely chopped green chilli
  18. Prepare 2 tbsp Lemon juice
  19. Take 1 cup Fresh Pomegranate Juice
Steps to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
  1. Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
  2. 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.
  3. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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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