Home / Recipes / Green peas palak dhokla..

Photo of Green peas palak dhokla.. by Leena Sangoi at BetterButter
1343
4
0.0(0)
0

Green peas palak dhokla..

Mar-20-2018
Leena Sangoi
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Steaming
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 1 cup green peas purée ,
  2. 1 cup palak puree
  3. 1 cup besan (bengal gram flour)
  4. salt to taste
  5. 2 tbsp powdered sugar
  6. 1 tsp ginger-green chilli paste
  7. 1/2 tsp citric acid (nimbu ka phool) crystals dissolved in 1 tbsp water
  8. oil for greasing
  9. 1 1/2 tsp fruit salt
  10. 1 1/2 tbsp oil
  11. 1 tsp mustard seeds ( rai / sarson)
  12. 1/4 tsp of asafoetida (hing)
  13. 1 tsp finely chopped green chillies
  14. For The Garnish: 2 tbsp finely chopped coriander (dhania)
  15. 1 tbsp freshly grated coconut

Instructions

  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.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE