Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) –. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. Beetroot is one my favorite vegetable and I never. Beetroot Rava Pudding -Chukandar Sooji Ka Halwa - Diwali Dessert Recipe In "Desserts".
Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is one of the most popular of current viral foods in the world. It’s appreciated by millions daily. It is 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 that I’ve loved my whole life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
- Make ready For Dhokla:
- Make ready 1 cup Besan
- Prepare 4 tbsp Rava
- Prepare 1/4 cup Curd
- Take 1 cup Beetroot Puree*
- Make ready 1 tsp Oil
- Take 1 tsp Eno
- Get Juice of one lemon
- Take 1 Finely chopped green chilli
- Get 1/2 tsp Salt
- Prepare For Tempering
- Get 1/2 tsp Mustard seeds (small size)
- Make ready 5 Curry leaves
- Prepare 1 tbsp Sesame seeds
- Make ready 1/2 tbsp Oil
- Prepare 1 1/2 cups Water
- Get 1 Finely chopped green chilli
- Make ready 2 tbsp Lemon juice
- Make ready 1 cup Fresh Pomegranate Juice
Also see how to make chukandar soups (Russian and Beet is a tasteful vegetable, eaten raw and cooked and also used to make some kinds of desserts. You can also make it soups as well (Romanian and Russian. Spicy beetroot tikkis made with a mixture of grated beetroot and cashewnut powder with variety of spices. Ingredients for Chukandar Ki Galouti Recipe.
Step by Step 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.
Heat two tablespoons of ghee in a pan. Beetroot can be red, white, and orange or have red and white concentric circles, but here is information on the red, most common variety. All parts of the beetroot can be eaten and the green tops and stems make a delicious simple salad or side dish. Your Chukandar stock images are ready. Download all free or royalty-free photos and vectors.
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