Chukandar Anar Dhokla (Beetroot Gram Flour Steamed Cake With Pomegranate Juice) | Iron Rich Breakfast

Chukandar Anar Dhokla is a regular besan dhokla recipe with an addition of beetroot and pomegranate juice. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with besan or chickpea flour and it came out very well.

Super Healthy Breakfast

Some time back I shared Orangey Besan Dhokla with orange juice this time replaced orange juice with fresh pomegranate juice. It tastes delicious and sweet with no sugar added to this recipe.

Fresh Pomegranate Juice

For Dhokla:

Besan – 1 cup
Rava – 4 tbsp
Curd – 1/4 cup
Beetroot Puree* – 1 cup
Oil – 1 tsp
Eno – 1 tsp
Juice of one lemon
Finely chopped green chili – 1
Salt to taste

For Tempering:
Mustard seeds (small) – 1/2 tsp
Curry leaves – 5
Sesame seeds – 1 tbsp
Oil – 1/2 tbsp
Water – 1 & 1/2 cups
Finely chopped green chili – 1
Lemon juice – 2 tbsp

Fresh Pomegranate Juice – 1 cup


  1. Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
  2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
  3. Pour prepared batter into the greased pan and place it on the stand inside the kadai.
  4. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
  5. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
  6. Switch off the flame and allow dhokla to cool completely.
  7. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
  8. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add curry leaves, chopped chilies, and sesame seeds.
  9. Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
  10. Switch off the flame and add lemon juice. Mix well.
  11. Then pour this hot mixture over steamed dhokla.
  12. Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.
Beetroot Besan Dhokla With Anar Juice


For Beetroot Puree:

  • Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot.
  • Cut boiled beetroot into small cubes and grind with 1/2 cup of water.
  • Make a smooth puree. It yields 1 cup of beetroot puree.
Healthy Breakfast

Indian Cappuccino | Hand Beaten Coffee | Two ways – Hot Cappuccino & Hot Chocolate Cappuccino

People’s preference for either tea or coffee is rooted in their genes. Being a Pahadi, Chai is like a drug to us – “One cuppa chai is all we need”.

Beaten coffee is very different from the regular coffee which we make using instant coffee powders. This coffee is deliciously creamy, rich and frothy. I am not a big fan of coffee but I had beaten coffee at my friend’s place and I loved it.

Thank you, Isha Dabral for this wonderful beaten coffee recipe.

The reason it is called Beaten Coffee as the process involves beating the coffee and sugar mixture to incorporate air into it. When hot milk is added to this frothy coffee mixture, it releases air making a thick froth on top of the cup.

The process of beating the mixture though takes a good 20 minutes if using your hands. I used hand blender to beat my coffee mixture and all it takes is 5 minutes for it to reach the perfect light and foamy consistency and the taste is just perfect and no muscle work.

Hand Beaten Coffee | Two ways – Hot Cappuccino & Hot Chocolate Cappuccino

For 2 cups

Ingredients :
Coffee – 2 tsp
Powdered Sugar or Brown Sugar – 4 tsp or ( as per your taste )
Water – 1 tsp
Hot milk – 2 cups
Cocoa powder – 1 tbsp

Method :

  1. Mix all the above ingredients ( except hot milk & cocoa powder ) in a cup.
  2. Now beat this mixture with a spoon or with hand beater. Beat the mixture continuously for 4 to 5 minutes.
  3. After a while, the mixture will be light brown in color and also so thick that it will not drop off the spoon if turned over.
  4. Now boil the milk and add 2 tbsp of beaten coffee mixture in a cup and add hot milk. Stir and enjoy.
  5. For chocolate flavor, add 1/2 tsp cocoa powder beat the coffee gain for a minute. Then add add 2 tbsp of beaten chocolate coffee mixture in a cup and add hot milk. Stir and sprinkle some chocolate chips.