Name: Spinach Dhokla Roll Ups recipe by Divya Jain at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: For Rolls - Spinach leaves - 2 cups, tightly packed; Chickpea flour (besan) 1 1/2 cup; Water 1/2 cup (adjust); Ginger green chili paste 2 tsp; Eno fruit salt 1 1/2 tbsp; Salt to taste; For Sugar Syrup: - Sugar 2 tbsp; Water 1/4 cup; For Filling: - Thick hung curd 1 cup; Green chili 2, chopped; Fresh coriander 1/4 cup, chopped; Lemon juice 1 tbsp; Sugar 1/4 tsp; Cumin powder 1/2 tsp; Salt to taste; For Seasoning: - Oil 1 tbsp + for greasing molds; Dry red chili 2; Mustard seeds 1 tsp; Fresh coriander 2 tbsp, chopped; Grated fresh coconut 2 tbsp

Ingredients Serving: 5

For Rolls - Spinach leaves - 2 cups, tightly packed
Chickpea flour (besan) 1 1/2 cup
Water 1/2 cup (adjust)
Ginger green chili paste 2 tsp
Eno fruit salt 1 1/2 tbsp
Salt to taste
For Sugar Syrup: - Sugar 2 tbsp
Water 1/4 cup
For Filling: - Thick hung curd 1 cup
Green chili 2, chopped
Fresh coriander 1/4 cup, chopped
Lemon juice 1 tbsp
Sugar 1/4 tsp
Cumin powder 1/2 tsp
Salt to taste
For Seasoning: - Oil 1 tbsp + for greasing molds
Dry red chili 2
Mustard seeds 1 tsp
Fresh coriander 2 tbsp, chopped
Grated fresh coconut 2 tbsp

Instructions

Blend spinach, ginger green chili paste, salt and little water into a smooth paste.
To spinach paste, add besan, water and form a smooth free flowing batter. Rest batter for 20 minutes.
Prepare the dhokla steamer. Add water, close the lid and heat over medium flame.
Add fruit salt and give a gentle quick stir to the batter.
Pour 3/4 cup of batter into greased pans lined with butter papers. Layer should be thin as possible
Steam the batter for 12-15 minutes.
Once the dhoklas cool down, carefully demould and remove the butter paper.
For Sugar syrup- boil sugar and water until sugar dissolves. Boil for further 1 minute. Allow to cool completely
Sprinkle little sugar syrup over the dhokla sheets.
Mix all the ingredients mentioned under filling section in a bowl. Spread the filling over each dhokla sheet.
Gently rolls the sheets and carefully cut 1.5 to 2 inch thick slices.
For Tempering- Heat oil in a pan, add mustard seeds and red chili and allow to crackle. Pour the tempering over the rolls.
Garnish with chopped coriander and grated coconut. Serve

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