Recipe of Gordon Ramsay Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) –. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is something that I have loved my entire life.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:

1. Get For Dhokla:
2. Take 1 cup Besan
3. Prepare 4 tbsp Rava
4. Take 1/4 cup Curd
5. Get 1 cup Beetroot Puree*
6. Make ready 1 tsp Oil
7. Prepare 1 tsp Eno
8. Prepare Juice of one lemon
9. Take 1 Finely chopped green chilli
10. Prepare 1/2 tsp Salt
11. Take For Tempering
12. Get 1/2 tsp Mustard seeds (small size)
13. Take 5 Curry leaves
14. Get 1 tbsp Sesame seeds
15. Make ready 1/2 tbsp Oil
16. Make ready 1 1/2 cups Water
17. Make ready 1 Finely chopped green chilli
18. Prepare 2 tbsp Lemon juice
19. Make ready 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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