Beetroot Dhokla

Time for the Recipe Redux post of the month! This month we were given a choice of Bars and Bites for the Brown bag. The announcement mentioned to showcase not only a recipe that would jazz up the lunch box but also one that pack nutrition in sweet or savory taste.

Lil Angel loves to finish off her lunch box if it has stuffs that she likes or if it is colorful!With these two things in mind, I pack something for her lunchbox. Also I noticed that she finishes off dishes that are bite sized. So I started many mini versions.

Like most of the girls,her favorite color is pink and this Dhokla is one of her favorite! Dhokla is an Indian Dish from the state of Gujarat. In several of my posts I have mentioned that I have a soft corner for the cuisine of this state even though I am in no way connected to it!

One day last week, I decided to make something for RecipRedux and I narrowed down my choices to granola bars, energy bars, Indian style peanut bars. Then a sudden thought washed through and I told myself I could showcase this recipe for the event!

I made this Dhokla with Idli batter which is made of Rice and urad dal[a type of lentil]. Cereals and pulses when used in combo are better as we get the required amino acids from both the pulse and cereal thereby getting the complete protein required by the body.

I have used beetroot, not only to give it a pretty pink color but also to add in to the nutrition. Beet is a treasure trove off nutrients. The phytonutrients present in it have anti inflammatory and anti oxidation properties.It is a good source of Manganese and Folate. It also contains Iron,Magnesium, Copper etc.

Also my lil one prefers these types of bite sized,colorful dishes in her lunchbox and hence I chose this recipe. Though this is traditionally categorized under snacks, Lil Angel loves such dishes in her lunch box…

I used 

Idli Batter – 2 cups
Beetroot- 1, medium sized
Besan / Chick pea flour- 2 tablespoons
Salt to taste
Eno fruit salt – 1 sachet / 5 grams

For the topping / Tempering

Onion-1, small, chopped
Mustard seeds- 1 teaspoon
Sesame seeds- 2 teaspoons
Curry leaves- a few

Pour into the prepared try and place inside a steamer. Cover and steam for 15 minutes or until a toothpick comes out clean when inserted in the center. Remove from steamer and let it cool for a few minutes. Invert it into a place and cut into bars / squares.

Heat oil for tempering and add mustard, onion and red chilies.Saute for 2 minutes and then add the sesame seeds. Saute for another two minutes and remove from heat.

Place a small quantity of this topping on the dhoklas ans serve with coriander / mint chutney.

Note :

• Usually rice and urad dal in the ratio 1:1 is soaked , ground, allowed to ferment and then used to make dhoklas. Since idli batter has these two ingredients [the ratio differs though], I went along to make this with idli batter as I always have it in the fridge.
• I add  beet puree just till I got that beautiful pink color. With the rest of the puree I made the Beetroot Smoothie
• If fruit salt is unavailable use baking soda
• I sandwiched to layers with coriander chutney and it tasted awesome !
• If packing for the lunch box, pack as a dhokla sandwich with coriander chutney. It does not dry out.Or you can wrap it in a foil and keep in the lunch box.

Do take a look at the other varieties of Dhoklas….

 Khaman Dhokla – The regular dhokla
Green Peas dhokla -Beautiful green dhoklas made in the microave with green peas.
sweet corn rawa dhokla Dhokla made with sweet corn and semolina
Poha dhokla – Preesed rice / flattened rice is used here
Spinach Dhokla – Two ways – one with lentils and spinach and the other is with chickpea flour and spinach
Raswala dhokla – Dhoklas soaked in a sweet, tangy and spicy water.

This post is for Recipe Redux….

Bon Appetit…