Please connect to Internet to continue
Preparation Time : 30
Cook Time : 15
Total Time : 45
sooji (semolina) 1 cups
spinach, blanched / steamed & pureed 1/4 cups
salt 1 tsp
oil 1 tbsp
lime juice 1 tbsp
ginger-green chilies paste 1 tsp
roasted coriander-cumin powder 1 tbsp
asafoetida 1/4 tsp
eno fruit salt 1 tsp
oil 2 tbsp
mustard seeds 1 tsp
sesame seeds 1 tbsp
sprig curry leaves 1 nos
fresh grated coconut 1 tsp
coriander leaves, chopped 1 tbsp
In a bowl, combine together all the above mentioned ingredients (except eno salt) with required quantity of water to form a batter. Keep aside for 30 minutes.
Pour more water if needed for a batter of pouring consistency. Meanwhile grease a steel container or plate and keep aside.
Mix eno fruit salt to the batter and mix well. Immediately Pour this mix in the steel container and steam for 15 minutes. (5 minutes on high flame and 10 minutes on medium flame)
When cool, cut into desired shapes. For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and sesame seeds.
Saute till the sesame seeds turns light brown in colour. Switch off the flame and pour this tempering over the steamed Dhoklas. Serve, garnished with coconut and coriander leaves.
Please Login to comment