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Spinach Dhokla

Spinach Dhokla

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45

Ingredients

Serves 4

  • 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

Directions

  • 01

    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.

  • 02

    Pour more water if needed for a batter of pouring consistency. Meanwhile grease a steel container or plate and keep aside.

  • 03

    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)

  • 04

    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.

  • 05

    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.

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