Green peas palak dhokla.. | How to make Green peas palak dhokla..

By Leena Sangoi  |  20th Mar 2018  |  
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  • Green peas palak dhokla.., How to make Green peas palak dhokla..
Green peas palak dhokla..by Leena Sangoi
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

1

0

About Green peas palak dhokla.. Recipe

Green peas Palak dhokla, easy and delicious dhoklas that are made nutritious by the addition of green peas & palak which are full of fibre and also impart a nice green colour. Besan is a versatile ingredient that is used to make most farsaans. Citric acid crystals are added to impart the required tanginess to this dhokla; you can also use lemon juice.

Green peas palak dhokla..

Ingredients to make Green peas palak dhokla..

  • 1 cup green peas purée ,
  • 1 cup palak puree
  • 1 cup besan (bengal gram flour)
  • salt to taste
  • 2 tbsp powdered sugar
  • 1 tsp ginger-green chilli paste
  • 1/2 tsp citric acid (nimbu ka phool) crystals dissolved in 1 tbsp water
  • oil for greasing
  • 1 1/2 tsp fruit salt
  • 1 1/2 tbsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • 1/4 tsp of asafoetida (hing)
  • 1 tsp finely chopped green chillies
  • For The Garnish: 2 tbsp finely chopped coriander (dhania)
  • 1 tbsp freshly grated coconut

How to make Green peas palak dhokla..

  1. Combine the besan, green peas purée, palàkpuree.salt, powdered sugar, ginger- green chilli paste, citric acid-water mixture and ½ cup of water and mix well with your hand to get a smooth mixture. Keep aside.
  2. Grease a 175 mm. (7") diameter thali with little oil. Keep aside.
  3. Just before steaming, add the fruit salt and add 2 tbsp of water over it.
  4. When the bubbles form, mix gently.
  5. Pour the batter immediately into a greased thali and shake the thali clockwise to spread it to make an even layer.
  6. Steam in steamer for 12 minutes or till the dhoklas are cooked. Keep aside.
  7. Heat the oil in small pan and add the mustard seeds.
  8. When the seeds crackle, switch off the flame, add the asafoetida and green chillies and mix well.
  9. Add 1 tbsp of water and pour the tempering over the dhoklas.
  10. Cool slightly and cut into square pieces.
  11. Garnish with coriander and coconut and serve immediately with green chutney.

My Tip:

Handy tip: Always use your hands while mixing the batter to break the lumps.

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