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
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.