Palak Dhokla, or a steamed spinach and lentil cake made with gram flour and spinach is a delicious and packed with nutrients kinda snack or breakfast. Spinach is extremely rich in iron and dietary fibres. Gram flour is a vegetarians friend for protein intake, and these are steamed, whats not to like in here.
If you know me, you know that i have been struggling with snack options these days. Garg would always come home late, and evening snacks was something we never bothered for at home, as we would never be home then. But recently, as we are growing older, he decides to be home early 😀 and Swati doesn’t know what to do for snacks, well i have never cooked snacks, and hence everyday is a struggle to cook good healthy snacks. In the pursuit, this recipe is a keeper.
This hardly takes any time to fix, love the flavors, i like such not to tricky recipes, but still a delight to have, not so tricky is good, but if the delight factor is missed, its a total miss for me, it will never be made again. Please try this recipe and relish and also impress your family and friends.
Ingredients for Dhokla
- 1 cup of gram flour, besan
- 1/2 cup spinach puree
- 1/4 cup yogurt / dahi
- 1/4 cup water
- 1 green chilli
- 1/2 inch ginger, grated
- 2 tbsp oil
- 1/2 tsp lemon juice
- 1 tsp sugar
- Salt to taste
- 1 tsp Eno Fruit Salt
Ingredients for tempering
- 1 tsp oil
- 1 tsp mustard seeds / rai / sarson
- 1 1/2 tsp sesame seeds / til
- 1/2 tsp cumin seeds / jeera
- 4-5 curry leaves, roughly torn
- 1/4 tsp Asafoetida / heeng
- 1 green chilly slit.
- 1/4 cup water
- 1 tsp sugar
- 2-3 pinch salt
- 1 tbsp finely chopped coriander leaves, for garnish
- Prepare the spinach puree first. Boil 2 cups water in a saucepan. Keep a pan of cold water aside it.
- Blanch the spinach in the boiling water, dip it in the water, using a tong, and let it be for 20 secs. Remove and add to the cold water immediately.
- Squeeze excess water, make a puree in a grinder, add the ginger and green chilli into this.
- In a bowl, add the gram flour, salt, sugar, and mix to distribute salt equally.
- Now add the spinach puree, curd, oil and lemon juice. Mix it till the batter is neither too thick, nor too thin, add upto 1/4 cup of water to get the right consistency.
- Let the batter rest for 10 minutes to 30 minutes, as time permits.
- Meanwhile get your steamer or cooker ready, with 1 cup water, and heat on simmer.
- Grease a steamer plate, and keep ready, i sometimes sprinkle some eno on this too.
- By this time, the batter has rested, slowly sprinkle the eno suit all over it, and mix it just enough gather the batter together.
- Immediately pour the batter in the greased plate, and keep it in the steamer for steaming.
- Steam on high flame for 15-18 minutes, check at the 15 minutes, a tooth pick inserted into it should come out clean.
- Towards the end keep the tadka / tempering ready.
- Heat oil in a small pan, add mustard seeds, let it splutter, add the asafoetida, sesame seeds, curry leave and green chilly, and allow it to crackle.
- Add the sugar and water, stay away from the splutter.
- Pour this liquid evenly over the dhokla.
- Cut the dhokla into squares or diamonds, and serve warm as it is or with meethi and green chutney.
- Use a steamer / idli bartan , or just a cooker, some water at the bottom, an inverted cup, and place the plate on top of it.
- You can also micro it, but steaming leaves it more moist.
- Adding the water is very important to keep the dhokla moist and supple, you can ommit the sugar but not the water in the tempering.