Dhokla With Apple And Beetroot Recipe

Ingredients For Dhokla With Apple And Beetroot Recipe

• 90 gram Gram flour
• 1 tablespoon Semolina
• 1.5 teaspoon Lemon juice
• 1 teaspoon Eno fruit salt
• 0.5 teaspoon Ginger
• 0.5 teaspoon Green chillies
• 65 gram Plain yoghurt
• 175 milliliter Water
• 1 teaspoon Vegetable oil
• 0.5 teaspoon Salt
• 5 Baby beetroots
• 1 teaspoon Onion seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Mustard seeds
• 1 teaspoon Fennel seeds
• 2 tablespoon Vegetable oil
• 1 teaspoon Salt
• 1 tablespoon Granulated sugar
• 100 milliliter White wine vinegar
• 2 tablespoon Vegetable oil
• 15 Curry leaves
• 0.5 teaspoon Black mustard seeds
• 1 tablespoon Sugar
• 4 Green chillies
• 1 pinch Asafoetida
• 80 milliliter Water
• 3 Large Tomatoes
• 5 Whole dried kashmiri chillies
• 1 tablespoon Chana dal
• 2 Garlic Cloves
• Salt
• 1 pinch Turmeric
• 1 tablespoon Vegetable oil
• 75 gram Mint leaves
• 100 gram Coriander leaves
• 50 gram Plain yoghurt
• 2 Green chillies
• 20 gram Ginger
• 2 teaspoon Lemon juice
• 0.5 teaspoon Chaat masala
• 1 teaspoon Ground Cumin
• Salt
• 8 Garlic Cloves
• 50 gram Desiccated coconut
• 1 teaspoon Sesame Seeds
• 1 tablespoon Roasted peanuts
• 2 teaspoon Red chilli powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Tamarind paste
• 1 teaspoon Vegetable oil
• Salt
• 2 Granny smith apples
• 200 milliliter Apple juice
• 1 teaspoon Beetroot powder
• Pea shoots
• 3 Breakfast radishes
• 2 tablespoon Coriander leaves
• 2 tablespoon Freshly grated coconut
• 1 teaspoon Vegetable oil
• 8 Garlic Cloves
• 1 teaspoon Sesame Seeds
• 50 gram Desiccated coconut
• 1 tablespoon Roasted peanuts
• 2 teaspoon Red chilli powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Tamarind paste
• Salt
• 1 tablespoon Vegetable oil
• 1 tablespoon Chana dal
• 5 Whole dried kashmiri chillies
• 2 Garlic Cloves
• 3 Large Tomatoes
• Salt
• 1 pinch Turmeric
• 2 tablespoon Vegetable oil
• 1 teaspoon Onion seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Mustard seeds
• 1 teaspoon Fennel seeds
• 100 milliliter White wine vinegar
• 1 teaspoon Salt
• 1 tablespoon Granulated sugar
• 5 Baby beetroots
• 2 Granny smith apples
• 200 milliliter Apple juice
• 1 teaspoon Beetroot powder
• 75 gram Mint leaves
• 100 gram Coriander leaves
• 2 Green chillies
• 20 gram Ginger
• 50 gram Plain yoghurt
• 2 teaspoon Lemon juice
• 0.5 teaspoon Chaat masala
• 1 teaspoon Ground Cumin
• Salt
• 1 teaspoon Vegetable oil
• 90 gram Gram flour
• 1 tablespoon Semolina
• 1.5 teaspoon Lemon juice
• 0.5 teaspoon Ginger
• 0.5 teaspoon Green chillies
• 65 gram Plain yoghurt
• 0.5 teaspoon Salt
• 175 milliliter Water
• 1 teaspoon Eno fruit salt
• 2 tablespoon Vegetable oil
• 0.5 teaspoon Black mustard seeds
• 1 pinch Asafoetida
• 15 Curry leaves
• 4 Green chillies
• 80 milliliter Water
• 1 tablespoon Sugar
• Pea shoots
• 3 Breakfast radishes
• 2 tablespoon Coriander leaves