Healthy Spinach Dhokla: Fluffy, Tangy & Vegan Steamed Cakes
45 minutes
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About Healthy Spinach Dhokla: Fluffy, Tangy & Vegan Steamed Cakes
Give your breakfast a vibrant, healthy twist with this Spinach Dhokla recipe! A delightful take on the classic Gujarati breakfast, this recipe incorporates fresh spinach into a fluffy, tangy batter, creating a vibrant green hue and a nutritious boost.Steamed in individual idli molds for perfectly portioned servings, these bite-sized dhoklas are not only visually appealing but also incredibly easy to make. The addition of spinach adds a subtle earthy flavor that complements the traditional tangy notes of the dhokla perfectly.Enjoy these healthy and delicious Spinach Dhoklas for a wholesome and satisfying start to your day! Perfect for a light breakfast, brunch, or even a healthy snack.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Dhokla Batter
- 1 cup Gram Flour bengal gram flour, besan
- 1 cup Yogurt sour curd
- 1 cup Spinach puree, about 1 large bunch of spinach, blanched, squeezed dry
- 1 tsp Chili Paste adjust to taste, green
- 1 tsp Lemon Juice
- 1.5 tsp Salt or to taste
- 1 tbsp Oil for the batter and tempering
- 2 tsp Eno Fruit Salt
- 1.5 cup Water adjust as needed to achieve a smooth, pourable batter
For the Tempering
- 1 tsp Mustard Seeds rai
- 4 leaves Curry Leaves
- 2 Chilies green, slit lengthwise
Instructions
Prepare the Batter
- In a large bowl, whisk together chickpea flour, yogurt, spinach puree, green chili paste, lemon juice, salt, and 1 tablespoon of oil. Gradually add water, mixing until you achieve a smooth, pourable batter that is not too thick or too thin.
Steam the Dhoklas
- Lightly grease your idli molds. Add the Eno fruit salt to the batter and immediately stir in the lemon juice. The batter will begin to froth; this is essential for the light and airy texture of the dhokla. Quickly pour the batter into the greased idli molds. Steam for 15-20 minutes, or until the dhoklas are cooked through and spring back when gently pressed.
Make the Tempering
- While the dhoklas are steaming, prepare the tempering. Heat the remaining oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter. Then, add the curry leaves and green chilies and sauté until fragrant (about 30 seconds).
Assemble and Serve
- Once the dhoklas are cooked, let them cool slightly in the molds. Carefully remove them from the molds and pour the tempering evenly over the top. Serve warm with your choice of chutney.
Recipe Notes
Expert Tips for Perfect Spinach Dhokla
- For a smoother batter, blend the spinach until completely smooth and remove any fibers.
- Don't over-mix the batter after adding the Eno fruit salt, as this can make the dhokla tough.
- For even steaming, ensure that the water level in the steamer is adequate. Add more water if needed mid-steaming.
- Experiment with different chutneys! Mint chutney, tamarind chutney, or even a simple cilantro-coriander chutney pairs wonderfully.
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Recipe Nutrition
Calories: 258kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1995mgFiber: 1gSugar: 3g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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This looks perfect! Thanks for posting.
This looks so inviting! Thank you.
This is delightful! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
This is awesome! Can’t wait to cook it.