Name: Spinach Dhokla recipe by Bethica Das at BetterButter
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup sooji (semolina); 1/4 cup spinach, blanched & pureed; salt to taste; 1 tbsp. oil; 1 tbsp. lime juice; 1 tsp. ginger-garlic paste; 1 tbsp. roasted coriander-cumin powder; 1/2 tsp. asafoetida; 1 tsp. eno fruit salt; For Tempering--; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. sesame seeds; 1 sprig curry leaves; For Garnish -; 1 tbsp fresh grated coconut; 1 tbsp. coriander leaves, chopped

ABOUT Spinach Dhokla RECIPE

A healthy recipe of the popular Gujarati snack - Dhokla made with spinach puree. It is an instant recipe where I have used sooji (rava) to make these delicious and fluffy small bites. It can be prepared in no time and is a very good option for breakfast or as an evening snack.

Ingredients Serving: 4

1 cup sooji (semolina)
1/4 cup spinach, blanched & pureed
salt to taste
1 tbsp. oil
1 tbsp. lime juice
1 tsp. ginger-garlic paste
1 tbsp. roasted coriander-cumin powder
1/2 tsp. asafoetida
1 tsp. eno fruit salt
For Tempering--
2 tbsp. oil
1 tsp. mustard seeds
1 tsp. sesame seeds
1 sprig curry leaves
For Garnish -
1 tbsp fresh grated coconut
1 tbsp. coriander leaves, chopped

Instructions

In a bowl, combine together all the above mentioned ingredients (except eno salt) with required quantity of water to form a smooth batter. Keep aside for 30 minutes.
Pour additional water if required for a batter of pouring consistency. Meanwhile grease a steel container or plate and keep aside.
Mix eno fruit salt to the batter and mix well. Immediately pour the batter to the greased steel container and steam for 15 minutes. (5 minutes on high flame and 10 minutes on medium flame)
When cool, cut into desired shapes. For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and sesame seeds.
Saute till the sesame seeds turns light brown in color. Switch off the flame and pour this tempering over the steamed Dhoklas. Serve, garnished with coconut and coriander leaves.

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