Saturday, January 11, 2014

Spinach Dhokla

There was once a time, when i used to by ready-made dhokla mixes. But, after trying Khaman Dhokla once, i just think how silly of me to buy ready-made stuff, when it is so very easy to make it at home. Now, i m trying different variations in dhokla.Since I m blogging on oil free/less-oil (just 2 tsp)  breakfast for this week's BM, I thought dhokla would be a better option to make. The other day, while watching Foodfood channel, I saw this spinach dhokla on a breakfast show, I immediately wanted to give it a try. The original recipe has some methi leaves too, but I was a bit hesitant to add worrying  the final dish might taste a  bit bitter. Loved the color it gave to the dhokla.  When i opened the cooker to remove the dhokla, I was so happy see the cracks on top and the fluffy dhokla smiling! !! 
A great way to sneak greens into your kiddo's meal. I made it a little spicy and paired with some yogurt, oh yum,  it was one filling breakfast.
Inspired from FOODFOOD Channel
Ingredients
1 cup Besan/Bengal gram flour/Kadalai Maavu
2 Fistfuls of chopped spinach/Palak leaves,washed
1 1/2 tbsp semolina/Sooji/rava
1/2 cup water
3 1/2 tsp sugar
2 nos green chilies
1 tsp shredded ginger
1 tsp lemon juice
1 tsp Baking soda
1/4 tsp oil for greasing
salt to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds 
1/2 tsp white sesame seeds 
a pinch of asafoetida (hing)
2 sprigs of curry leaves

Method
  • Take green chilies and ginger along spinach/palak in a mixer and grind it to a fine paste, without adding water. 
  • Take this in a bowl, add  rest of the ingredient, except the baking soda ,and mix well adding water to make a thick batter.Just before steaming, add the baking soda. Give it a brisk stir.
  • Pour the batter immediately into a greased thali.I used my stainless steel coffee bowls for steaming, wanted to have a shape like cake for the dhokla. You can also use flat plates. Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
  • Heat the oil in small pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
  • Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.Cool slightly and cut into equal pieces. 
  • Serve immediately with a bowl of curd. If serving late, heat it in a microwave for 20 seconds and serve warm. 

This goes to Cooking from Cookbook Challenge, January Week-2, happening @ +Srivalli Jetti space and also to Let's cook with greens happening @ +Nayna Kanabar's space.

20 comments:

  1. I am yet to make dhokla at home. This is on top of my to do list. Spinach dhokla looks inviting with the bright green color.

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  2. wow such an healthy and attractive dhokla looks so yummy !!

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  3. Very healthy and delicious inviting you to link this to Lets cook with green veg event at simply.food.

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  4. Healthy, delicious & tempting, Priya!

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  5. Its good to see the fluffy and cracked dhokla.. too good

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  6. They look like an, 'savoury cake' :) Love them

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  7. Awesome spinach dhokla..looks so inviting..

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  8. WOW - what a gorgeous color and wonderful texture

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  9. wonderful addition to normal dhoklas..looks yumm

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  10. this is on my list from the time i saw the show on the channel... this one looks so lovely and inviting

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  11. Healthy dhokla and loved the vibrant color of the dhokla,feel like grabbing it..

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  12. I love that green colour Priya..so pretty!..I have something similar planned..:)

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  13. I have not made dhoklas before and this color is simply beautiful!

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  14. Wow.. spinach dhokla looks so colorful and delicious. fluffy & perfect.

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  15. Looks fluffy delicious and perfect.

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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