Dhokla is a popular Gujarati snack made by steaming the fermented batter of chana dal, rice & udad dal, moong dal etc. There are many variants of dhoklas. Palak dhokla is one from the many varieities of dhoklas. Adding palak (spinach) to the dhoklas increases its nutritive value. Dhokla can be served for breakfast or as a tea time snack.
1 bunch Palak (spinach)
2 cups Besan (gram flour)
2 tbsps Rava (semolina)
¾ cup Curd
1 tbsp Green chillies & ginger paste
1 tsp Eno
Salt as per taste
Oil 1 tsp
Chopped coriander for garnishing
Grated coconut for garnishing
½ cup Water
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Sesame seeds
1 tsp Asafoetida
- Wash spinach in cold water.
- Boil water and add spinach leaves and keep in the boiled water for 5 minutes.
- Drain water from spinach.
- Grind the blanched leaves to make smooth puree.
- Keep it aside.
- In a bowl, mix besan, rava, curd, palak puree, chilly ginger paste and salt.
- Add little water if required and while mixing, take care that no lumps are formed.
- Keep this mixture aside for 15 minutes.
- Add Eno to the batter and mix.
- Pour the mixture on a greased thali and place it in a vessel in which some water is already boiling.
- Cover it and steam for 15 minutes.
- To check if it is cooked properly, poke a knife.
- If it comes out clean, it means your dhoklas are ready.
- For tempering, heat 1 tbsp oil in a small pan.
- Add mustard seeds, sesame seeds and hing.
- Once the seeds start spluttering, pour the oil on palak dhokla.
- Garnish with grated coconut and chopped coriander.
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