Beetroot Dhokla  from the kitchen of Renu Modi

To serve 6

Ingredients:

1 cup Besan

100 gms Grated Ghiya

1 Medium Beetroot

1/2 tsp Eno

3/4 tsp Salt

2 tsp pounded Peanuts

1/2 tsp White Til

For Baghaar:

1/2 tsp oil

1/2 tsp Rai

2 twigs Curry leaves

2 Red dried Chillies

1 1/2 tsp Sugar

1/2 lemon Juice

Method:

In a bowl mix Besan with 1/2 cup of water…to this add grated Ghiya and grated Beetroot….mix with hand very well.

Add to this Eno and Salt

And pour the ready mixture in a greased high rimmed steel plate…the mixture should come up to 1/2 the rim of the plate only

On top of the mixture sprinkle pounded peanuts and til

In a vessel boil the water place the steel plate in the steamer cover the lid

Steam for about 15 minutes put a fork in it to check if it is done.

Remove the plate from the steamer cool and with a knife cut Prepared Dhokla in to 1 1/2 inch squares

Prepare the Baghaar heat the oil add the curry leaves, Chillies and Rai.when the Rai crackles add 1/2 cup water add sugar and the lemon juice

Pour the ready Baghaar over the prepared Dhokla evenly

Serve with Mint Chutuny

Note:One can add grated carrots also.