People tired of eating the same poha, paratha or bread every morning can switch things up with a beetroot and moong dal dhokla for breakfast. The dish is as light to eat as it is attractive to look at. Beetroot gives it a natural pink colour, while yellow moong dal makes it a protein rich snack. The best part is that it needs very little oil to prepare, so it can easily become part of a daily, health conscious breakfast routine. Its soft texture and pink hue also make it suitable for everything from a kid's tiffin box to a snack served to guests.
What you need to make the dhokla
The recipe calls for 1 cup of yellow moong dal, half a small beetroot, 1-2 green chillies, a little ginger, salt to taste, half a cup of curd and water as needed. To help the batter rise well, 1 small spoon of Eno or fruit salt is added. For the tempering on top, 1 small spoon of oil, mustard seeds, curry leaves and a few green chillies are required. Before serving, the dhokla can be garnished with fresh coriander and grated coconut, which adds both flavour and aroma.
From soaking the dal to preparing the batter
The yellow moong dal is first washed thoroughly in clean water and soaked for about 3-4 hours. Once soaked, the water is drained and the dal is ground along with ginger and green chillies, either coarse or smooth depending on preference. Curd and salt to taste are then mixed into the ground dal and whisked well so the batter turns smooth and even.
The beetroot is peeled, cut into small pieces and ground separately with a little water. This beetroot puree is then folded into the moong dal batter. Water is added gradually to bring the batter to a consistency that is neither too thick nor too thin. The batter is then left to rest for a while so all the ingredients blend together properly.
Steaming and tempering the dhokla
Just before steaming, Eno is gently folded into the batter to help it rise and turn light and fluffy. A tray or dhokla plate is greased with a little oil, and the batter is poured into it. Water is heated in a steamer, the plate is placed inside, and the batter is steamed for around 15-20 minutes. To check if it is cooked, a knife or toothpick is inserted in the centre, if it comes out clean, the dhokla is ready.
Finally, oil is heated in a small pan, and mustard seeds, curry leaves and green chillies are added to prepare the tempering. This hot tempering is poured over the steamed dhokla, adding extra aroma and a bit of crunch. The dhokla is then cut into pieces of the desired size and served hot with green chutney or curd.
