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Spinach (Palak) Dhokha

Spinach (Palak) Dhokha - Plattershare - Recipes, food stories and food lovers

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4.50 from 4 votes
Indian

About Spinach (Palak) Dhokha

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.
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Recipe Time & More

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Served AsSnacks
Recipe TasteSaltySourSpicySweetTangy
Servings 3

Ingredients
 

  • Spinach (palak blanched and pureed – 1 cup (two small bunches of spinach))
  • 1/2 cup Arhar Dal (tur â)
  • 1/2 cup Yoghurt (or curd curd)
  • 1 tsp Green Chillies (or ginger, or paste ginger paste â)
  • 2 tbsp Oil (â)
  • 1 tbsp Lemon Juice (â)
  • 1/2 tsp Sugar (â)
  • 1 tsp Eno Fruit Salt (â)
  • 1-2 tsp Salt (or as per taste)
  • 2 tsp Oil (for greasing the dhokla plate â)
  • 2 tsp White Sesame Seeds (or tempering, or oil, or mustard, or seeds, or water for tempering oil â mustard â seeds â water â)
  • leaves Grated Coconut (or garnishing, or coriander for garnishing chopped coriander freshly)
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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.
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I have thru’ my eKitchen attempted to present variety of vegetarian recipes of Karnataka and I will keep building the same for your benefit. I will also be adding more North Indian recipes. Being a pure vegetarian, I have included only vegetarian recipes.

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