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Spinach (Palak) Dhokha

4 from 1 vote

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Spinach (palak) dhokla is a very healthy, simple and tasty snack prepared with spinach leaves and tur dal as the main ingredients. It is a delicious steamed lentil and spinach puree cake recipe which requires minimum oil and a good way to include green leafy vegetables in your daily diet. Spinach dhokla is best enjoyed as a breakfast dish or as an evening snack.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Recipe CategoryVegetarian
Served AsSnacks
CuisineIndian
Servings 3
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Ingredients
  

  • Spinach palak blanched and pureed – 1 cup (Two small bunches of spinach)
  • Tur/Arhar dal – 1/2 cup
  • Curd/yoghurt 1/2 cup
  • Green chilli-ginger paste – 1 teaspoon
  • Oil – 2 tablespoons
  • Lemon juice – 1 tablespoon
  • Sugar – 1/2 teaspoon
  • Eno fruit salt – 1 teaspoon
  • Salt
  • FOR GREASING THE DHOKLA PLATE Oil – 2 teaspoons
  • FOR TEMPERING Oil – 2 teaspoons Mustard seeds – 1/2 teaspoon White sesame seeds – 1/2 teaspoon Water – 2 tablespoons
  • FOR GARNISHING Chopped coriander leaves Freshly grated coconut
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Instructions
 

  • HOW TO MAKE OR PREPARE PALAK (SPINACH) DHOKLA RECIPE Take 2 bunches of spinach and wash them thoroughly. Blanch the spinach leaves along with the stalk and make 1 cup of puree. Keep aside.
  • Grease the dhokla plate with the oil and keep it ready. Wash and soak the tur dal for 5-6 hours in sufficient water. Drain the water and grind the tur dal with yoghurt and make a thick smooth paste/batter of it.
  • Remove the tur dal paste/batter in a bowl. Add spinach puree, green chilli ginger paste, salt, sugar, oil and lemon juice and mix well. Lastly add eno salt and give a final mix.
  • Immediately pour the batter into the greased dhokla plate. Heat sufficient water in a steamer pot. Place the dhokla plate/stand in the steamer. Close the lid and steam on high for 15 minutes or till done. Once cooled down, remove the dhokla plate
  • Heat oil in a tadka pan. Add mustard seeds and sesame seeds and allow it to crackle. Switch off the flame and add 2 tablespoons of water to the seasoning. (This helps the keep the dhoklas moist and soft).
  • Pour this seasoning over the dhoklas and garnish with chopped coriander leaves and grated coconut. Cut in desired shapes and enjoy the dhoklas.
  • Serve palak dhoklas warm with green chutney or tomato ketchup or as it is.
  • NOTES/TIPS Once eno salt is added to the batter, steam the batter immediately in the steamer pot. You can also add chopped green chillies to the batter for a more spicy flavor. Ensure that the batter is of a smooth and little thick consistency.
Tags spinach

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4 from 1 vote
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Charus Cuisine
Charus Cuisine

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