Spinach Dhokla

By Priya Srinivasan - I Camp in My Kitchen - Saturday, January 11, 2014

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
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

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

  • 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.

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  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.

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

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

  4. Healthy, delicious & tempting, Priya!

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

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

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

  8. WOW - what a gorgeous color and wonderful texture

  9. wonderful addition to normal dhoklas..looks yumm

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

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

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

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

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

  15. Looks fluffy delicious and perfect.


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!!!