Take grated beetroot in a blender and give it a churn
Don’t add water
Now take rava, beetroot purée and curd in a bowl and give a nice mix.
Add salt and black pepper to it
Keep the mix aside for 10 minutes.
Now add little water to it to get a smooth lump free dhokla mixture - if required (I didn’t add)
Grease a steel box nicely and keep a small katori in the center. This will give a bundt look to the Dhokla. Add ENO and gently mix it. Pour the batter in the greased dabba
And let it get steamed for 15-20 minutes.
Take out when done and let it cool completely before de-molding it.
For tempering
Heat oil in a tadka pan
Add mustard seeds
When they crackle add green chili and sesame seeds.
Pour tadka over the dhokla and garnish with green coriander leaves and some Pudina leaves if you wish too
Enjoy hot.
