Spinach dhoklaby Kanwaljeet ChhabraCreated on May 11th

  • Spinach dhokla, How to make Spinach dhokla
Spinach dhoklaby Kanwaljeet Chhabra
  • Prep Time20mins
  • Cook Time25mins
  • Serves4People

Video for key ingredients

  • How to make Idli/Dosa Batter

Spinach dhokla


  • 1 cup besan ( bengal gram flour )
  • 1 cup sour curd
  • Ginger green chilli paste 1 tsp
  • Spinach puree half cup
  • Lemon juice 2 tsp
  • Salt as per taste
  • ENO fruit salt 2 tsp
  • Water as required
  • Oil 2 tsp
  • For tempering - oil 1 tsp
  • Mustard seeds 1 tsp
  • Curry leaves 4 -5
  • 2 Green chillies cut into halves


  1. First in a big bowl take besan, add curd, spinach puree into it and mix all ingredients well. Add some water for dhokla batter consistency. Batter should not be very thick nor runny .
  2. Now add ginger green chilli paste, 2 tsp oil, salt as per taste, Mix all ingredients well. Meanwhile grease idli moulds properly. Put idli stand on gas and fill with some water .
  3. Add ENO salt to the batter and pour lemon juice on ENO salt. So you can see bubble form on batter. Mix ENO salt well .
  4. Immediately pour batter into idli moulds. Steam it for about 15 -20 minutes. Turn off the gas. Let it cool and demould them.
  5. For tempering - take a pan add 1 tsp oil, when oil is getting hot, add mustard seeds into it. Add curry leaves and green chilli.
  6. Pour this tempering on dhokla. Spinach dhokla is ready. Serve with mint chutney
My Tip: You can make these dhokla in a plate or thali also .

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