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Spinach (Palak) Dhokla

5 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 AsBreakfast, Snacks
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
  • Grated fresh coconut
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Instructions
 

  • 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.
    Spinach (Palak) Dhokla - Plattershare - Recipes, food stories and food lovers
  • 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.
    Spinach (Palak) Dhokla - Plattershare - Recipes, food stories and food lovers
  • 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
    Spinach (Palak) Dhokla - Plattershare - Recipes, food stories and food lovers
  • 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). Take care as the oil will start spluttering.
    Spinach (Palak) Dhokla - Plattershare - Recipes, food stories and food lovers
  • Pour this seasoning over the dhoklas and garnish with chopped coriander leaves and grated coconut. Cut in desired shapes and enjoy the dhoklas. IMG_6969spinach dhokla2 Serve palak dhoklas warm with green chutney or tomato ketchup or as it is.
    Spinach (Palak) Dhokla - Plattershare - Recipes, food stories and food lovers

Notes

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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5 from 1 vote
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Charus Cuisine
Charus Cuisine

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