Name: Healthy Spinach Semolina Dhokla recipe by Mounika Kintali at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2Cups of Spinach; 1 medium sized onion; 6 garlic cloves; A small piece of ginger; 3 tablespoon oil; 4 green chillies; 1 tablespoon lemon juice; 1 eno packet; Salt; 250gms Semolina(Bombay Rava); 100 gms curd; 1 tsp mustard seeds; 1/2 cumin seeds; curry leaves; A pinch of Asafoetida(Hing)

Ingredients Serving: 2

2Cups of Spinach
1 medium sized onion
6 garlic cloves
A small piece of ginger
3 tablespoon oil
4 green chillies
1 tablespoon lemon juice
1 eno packet
Salt
250gms Semolina(Bombay Rava)
100 gms curd
1 tsp mustard seeds
1/2 cumin seeds
curry leaves
A pinch of Asafoetida(Hing)

Instructions

Firstly chop the Spinach & onions, take a frying pan & add 1 tablespoon of oil to it.
Add chopped onions, Spinach, garlic cloves, ginger & green chillies to the frying pan. Stir fry all the ingredients for 5 to 10 mins.
After stir frying those allow it to cool down for 5 mins and then blend them to a thick paste.
Now take a small utensil & add semolina(Bombay rava), curd, salt as per taste, lemon juice, 1 tablespoon oil & blended spinach paste to it.
Mix all the ingredients and make sure it must not be runny or thick. The batter must be same as idli batter.
Now take a mould and grease it with oil.
Add Eno to the batter you’ll observe bubbles, mix the batter properly and pour into the greased mould.
Steam the batter for 10 to 15 mins.
Once the dhokla gets steamed, prepare for tempering. Take 2 tsp oil, splutter 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1 halved green chilli, few curry leaves & a pinch of asafoetida.
Allow the tempering to splutter & pour over the dhokla.
Finally serve the dhokla with chutney of your choice. (It tastes good without chutney too).

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