Beetroot Mini Dhokla’s are steamed cakes made with lentils , rice and semolina . They are topped with beetroot to make them healthy and attractive as well .
Dhokla’s make a quick snack for the kid’s lunch box . It takes just about 5-7 minutes for the water to boil and another 5-7 minutes to make these mini ones . All in all you are done in flat 15 minutes , provided your batter is ready at night . You could pour the batter in a round steel plate too , and cut the Dhokla’s into rectangular pieces .
We get ready made dhokla flour and it has to be soaked for a few hours , so soak it with a tablespoon of curd . Adding semolina is optional , I wanted a new variation so decided to add it . If you do not have the dhokla flour you could soak rice and lentils and make . Beetroot gives these a pretty color , besides making them healthy . Pack some chutney with these dhoklas and your kids and will surely get back a empty lunch box back .
Mini Beetroot Dhokla
1/2 cup dhokla flour
2 tbsp semolina
1 tbsp curd
1 tsp oil
1 tsp ginger garlic paste
Salt to taste
1/2 tsp ENO
1/2 Beetroot grated
Mix the dhokla flour , semolina and curd .
Add water and bring the batter to a idli consistency .
Cover and keep aside for 2-4 hours .
Place water in a steamer , let it boil .
Grease the idli moulds with oil .
Add oil , ginger garlic paste, salt and ENO .
Pour the batter into moulds with a small spoon .
Place 1/4 tsp of grated beetroot on each dhokla .
As soon as the water boils , place the prepared mould to steam .
Steam for 5 – 7 minutes .
Remove The stand and lightly brush the dhoklas with oil .
This will help them to remain moist .
Dhoklas are ready to be served or packed .
Here are some other varieties of Dhoklas that you might like to try