Multigrain palak dhokla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine multigrain flour, semolina, yogurt, and spinach puree.
• STEP 2.Add ginger-green chili paste, turmeric powder, salt, and sugar. Mix well to form a smooth batter.
• STEP 3.Add lemon juice and eno fruit salt. Mix gently until the batter becomes frothy.
• STEP 4.Grease a dhokla plate or a steamer tray with oil. Pour the batter into it.
• STEP 5.Steam the dhokla for about 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 6.Once done, remove from the steamer and let it cool for a few minutes.
• STEP 7.Cut the dhokla into square or diamond-shaped pieces.
• STEP 8.For tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and green chilies. Let them splutter.
• STEP 9.Pour the tempering over the dhokla pieces. Garnish with chopped coriander leaves.
• STEP 10.Serve the multigrain palak dhokla with green chutney or tamarind chutney.

Cooking Tips

• Make sure to steam the dhokla on medium heat to ensure even cooking.
• You can add grated coconut or chopped vegetables to the batter for added texture and flavor.
• To make the dhokla more nutritious, you can also add grated carrots or beetroot to the batter.
• For a spicier version, increase the quantity of green chilies or add red chili powder to the batter.
• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Multigrain palak dhokla is best served fresh and warm.
• You can serve it as a breakfast dish or as an evening snack with tea or coffee.
• It can also be served as an appetizer or a party snack.
• If you have leftovers, you can reheat them in a steamer or microwave before serving.