By Jasmine Kaur
You don’t necessarily have to be a Gujarati to love dhoklas. The spongy and soft bites can win anyone’s heart, especially when served in various forms for breakfast.
Made with beetroot puree, the dhokla has a distinct pinkish hue which makes it look interesting. Rich in nutrients and super healthy, it is garnished with mustard seeds.
The green peas are mashed and added to the dhokla batter, lending it a natural hint of sweetness. The sweet and tangy treat is made with sooji and curd instead of besan.
The best way to feed your kids veggies without making them fret is adding them to yummy dishes like this lauki dhokla. The earthy flavour of bottlegourd makes it a must-have.
Makki ka atta aka maize flour is a super healthy winter flour that can be used in rotis, parathas and dhoklas too. Mixed with buttermilk, it is a nutritious breakfast.
Another veggie delight added to dhokla, the cabbage is grated and mixed with gram flour before the dhokla is steamed and finally tempered with mustard seeds.