Spinach dhokla Recipe

Cooking Directions

• STEP 1.In a blender, grind soaked rice and split yellow lentils to make a smooth batter.
• STEP 2.Add spinach puree, ginger-green chili paste, salt, and sugar to the batter and mix well.
• STEP 3.Pour the batter into a greased steamer plate and steam for about 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 4.Once done, let it cool for a few minutes and then cut into desired shapes.
• STEP 5.For tempering, heat oil in a pan, add mustard seeds, sesame seeds, curry leaves, and green chilies. Once they splutter, pour the tempering over the dhokla pieces.
• STEP 6.Garnish with chopped coriander leaves and serve hot with green chutney or tamarind chutney.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a perfect texture.
• You can adjust the spiciness by adding more or fewer green chilies.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
• For a variation, you can add grated coconut or chopped vegetables to the batter.
• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve spinach dhokla as a snack or breakfast option.
• It can be served with green chutney, tamarind chutney, or yogurt.
• Store leftover dhokla in an airtight container in the refrigerator.
• Reheat in a steamer or microwave before serving.