#Instant Vermicelli Rava Beetroot Dhokla
#Instant Vermicelli Rava Beetroot Dhokla

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, #instant vermicelli rava beetroot dhokla. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

#Instant Vermicelli Rava Beetroot Dhokla is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. #Instant Vermicelli Rava Beetroot Dhokla is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have #instant vermicelli rava beetroot dhokla using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make #Instant Vermicelli Rava Beetroot Dhokla:
  1. Take 1 cup Vermicelli
  2. Get 1 cup Semolina/suji
  3. Make ready 1/2 cup grated carrot
  4. Prepare 1/4 cup beetroot juice
  5. Get 1 cup curd mix with 1 cup water
  6. Make ready to taste Salt
  7. Make ready 1/4 tsp eno's fruit salt
  8. Prepare For tempering-
  9. Prepare 1 tbsp mustard seeds
  10. Get 1/4 tsp grated ginger
  11. Make ready 1 chopped green chilli
  12. Make ready 5-6 curry leaves
Steps to make #Instant Vermicelli Rava Beetroot Dhokla:
  1. Separately dry roast the vermicelli & rava until light brown & allow them to cool.
  2. Mix together vermicelli, semolina, grated carrot & beetroot juice.
  3. In a tadka pan heat 1tsp refined oil, add mustard seeds, chopped green chillies, grated ginger, curry leaves & saute until curry leaves become crisp.
  4. Pour the tempering to the vermicelli- rava mixture, mix well.
  5. Finally add salt, eno fruit salt to the batter, mix well & pour to the cake mould grease with oil & put the mould in an idli stand for steaming.
  6. Steam it for 10 mins on medium flame.
  7. Serve it with coconut chutney.

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