Fluffy Spinach Dhokla: A Vibrant & Healthy Steamed Snack
35 minutes
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About Fluffy Spinach Dhokla: A Vibrant & Healthy Steamed Snack
Craving a light, flavorful, and healthy snack? These vibrant Spinach Dhokla (Palak Dhokla) are a delicious Indian treat that will tantalize your taste buds.This steamed savory cake, made with a protein-rich lentil and spinach purée, is incredibly fluffy and bursting with a subtle blend of spices. It's a guilt-free indulgence, perfect for any time of day.With minimal oil and an easy preparation, these soft and flavorful dhokla are a delightful dish for all ages. Enjoy them for breakfast, as an afternoon snack, or as part of a larger meal!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Dhokla Batter
- 1 cup Spinach Purée blanched, from about 2 small bunches
- ½ cup Pigeon Peas toor dal, split
- ½ cup Yogurt
- 1 tsp Ginger Paste or finely minced fresh ginger
- 1 ½ tsp Salt or to taste
- ½ tsp Sugar
- 2 tbsp Oil
- 1 tbsp Lemon Juice
- 1 tsp Eno Fruit Salt
Tempering
- 2 tsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Sesame Seeds white
- 2 tbsp Water
Garnish & Grease
- Coriander Leaves chopped, fresh
- Coconut freshly, grated
- 2 tsp Oil for greasing
Instructions
- Thoroughly wash 2 small bunches of spinach. Blanch the spinach, including the stems, until wilted. Purée the spinach in a blender until smooth. Set the spinach purée aside.
- Wash the toor dal and soak it in enough water for 5-6 hours. After soaking, drain the water and grind the dal with the yogurt into a thick, smooth batter. Transfer the batter to a mixing bowl.
- Grease a dhokla steamer plate with oil. Add the spinach purée, ginger paste, salt, sugar, oil, and lemon juice to the batter. Mix well to combine. Finally, add the Eno Fruit Salt and gently mix until just incorporated. This creates air bubbles for a light and fluffy texture.
- Immediately pour the batter into the greased dhokla plate. Heat water in a steamer pot until boiling. Place the dhokla plate in the steamer, cover, and steam over high heat for 15 minutes, or until a toothpick inserted into the center comes out clean.
- While the dhokla steams, prepare the tempering. Heat oil in a small pan. Add the mustard seeds and sesame seeds. Let them crackle. Remove from heat and carefully add the water to the tempering. This helps to create steam and keep the dhokla moist.
- Once the dhokla has cooled slightly, pour the tempering evenly over it. Garnish with chopped coriander leaves and grated coconut. Cut into desired shapes and serve warm. Enjoy with green chutney or tomato ketchup, or as is.
Recipe Notes
Good To Know
- Once the eno/salt is added to the batter, steam it immediately.
- For a spicier dhokla, add chopped green chilies to the batter.
- Ensure the batter has a smooth and slightly thick consistency.
Expert Tips
- Don't overmix the batter after adding the eno/salt, as this can result in a dense dhokla.
- Grease the steaming container well to prevent sticking, and ensure the water in the steamer is already boiling before placing the dhokla to steam.
- For a richer flavor, you can add a tablespoon of yogurt to the batter.
Storage Instructions
- Leftover dhokla stays moist when stored in an airtight container in the refrigerator for up to 2 days.
- Gently steam or microwave with a sprinkle of water to revive its soft texture before serving.
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Recipe Nutrition
Calories: 232kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1900mgFiber: 5gSugar: 2g
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3 Comments
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Such a beautiful dish! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.
I’m thrilled to try this recipe!