Steamed Amaranth and Semolina Savory Cake (Instant Pot or Stovetop)
45 minutes
790 reads
About Steamed Amaranth and Semolina Savory Cake (Instant Pot or Stovetop)
Transport your taste buds to India with the fluffy, vibrant, and savory delight of Hara Dhokla. This steamed amaranth and semolina cake is a beloved breakfast and snack, offering a light yet incredibly satisfying experience.Made with nutrient-rich amaranth leaves and semolina, each bite is airy and bursting with flavor. Whether you prefer the convenience of an Instant Pot or traditional stovetop steaming, this recipe makes healthy eating a breeze.Perfect for a quick breakfast, a leisurely brunch, or a wholesome snack any time of day, Hara Dhokla is a versatile and delicious addition to your culinary repertoire.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Wet Ingredients
- 200 gm Amaranth Leaves finely chopped, green
- 1 cup Yogurt
- 1 Tbsp Ginger grated
- 1 tsp Oil
- 2 tsp Eno Fruit Salt
- 1/2 cup Water or as needed
Tempering (Tadka)
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
Garnish
- 1/4 tsp Chili Powder red
Instructions
- Dry roast the semolina in a wok over medium heat for 3-4 minutes until fragrant and lightly golden. This enhances the nutty flavor of the semolina.
- Transfer the roasted semolina to a large mixing bowl and set aside to cool.
- In the same wok, add the chopped amaranth leaves and a pinch of salt.
- Sauté the amaranth leaves until they wilt and become tender, about 2-3 minutes.
- Set the cooked amaranth leaves aside to cool.
- In the large mixing bowl with the roasted semolina, combine the salt, cooked amaranth leaves, grated ginger, oil, and yogurt.
- Gradually add water, a little at a time, while stirring continuously to form a thick, smooth batter. The batter should be thick enough to coat the back of a spoon.
- Let the batter rest for 5 minutes to allow the semolina to absorb the liquid and create a light and airy texture.
- Preheat a steamer or Instant Pot with water. If using an Instant Pot, add 1 cup of water and place a trivet inside.
- Lightly grease a dhokla plate or a heatproof dish with oil. Pour the batter into the prepared plate, spreading it evenly.
- Just before steaming, sprinkle the red chili powder over the batter.
- Place the filled plate in the steamer or on the trivet in the Instant Pot. Steam over high heat for 15-20 minutes, or until a toothpick inserted into the center comes out clean. If using an Instant Pot, steam on high pressure for 15 minutes, followed by a 5-minute natural pressure release.
- Once steamed, let the cake cool slightly before cutting into squares or diamonds.
- For the tempering, heat oil in a small pan. Add the mustard seeds and allow them to splutter. Add the curry leaves and sauté for a few seconds until fragrant.
- Drizzle the tempering over the steamed savory cake. Serve warm with green chutney.
Recipe Notes
Good To Know
- For extra crunch and flavor, sprinkle a mixture of sesame seeds and cumin seeds on top of the batter before baking or steaming.
- If you can't find green amaranth leaves, substitute with finely chopped spinach or fenugreek leaves, but reduce the quantity slightly if using fenugreek due to its stronger flavor.
- To make this cake vegan, swap out the yogurt for plain, unsweetened plant-based yogurt and use a vegan-friendly fruit salt or baking powder as a leavening agent.
- Leftover slices can be pan-toasted the next day for a crispier exterior; serve with a dollop of spiced yogurt or green chutney for a quick snack.
Expert Tips
- Don't overmix the batter, as this can result in a tough cake. Mix until just combined.
- For a richer flavor, use full-fat yogurt. Greek yogurt can also be used for a denser texture.
- Steaming the cake will result in a softer, moister texture compared to baking.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1995mgSugar: 3g
Bhumika Gandhi
Articles: 72
4 Comments
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Looks so appetizing! Thank you for posting.
This is so tempting! Thank you.
Such a tasty dish! Thanks for the recipe.
This looks so good! Appreciate the share.