1.
First mix besan suji salt curds chopped green chilli and grated ginger sugar with little water and a drop of oil.
2.
Separate it into two bowls add beetroot puree in one.Mix well.
3.
Add half spoon each of eno in both. Mix with light hands.
4.
Now grease a microwave dish and add the besan batter first over that add the beetroot puree batter. Microwave it for two minutes. Cool and take it out in a plate.Add oil in a pan heat it add mustard seeds hing curry pata and add it as garnish to the dhokla. Add two spoons of grated coconut for extra garnish.
5.
Beetroot puree add 4 or 5 pieces of boiled beetroot and grind into paste.
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