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Palak Dhokla Recipe

Palak Dhokla : Steamed Spinach Lentil Cakes

This Palak Dhokla is another attempt of mine to make our breakfasts as nutritious as possible - The flavoursome combination of palak and the dhokla is such a delight to bite into, the addition of crunchy tadka taking it to another level altogether!
Prep Time 10 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Breakfast
Cuisine gujarati
Servings 4 people

Ingredients
  

For the dhokla

  • 1 cup besan
  • 1/2 cup spinach puree
  • 1/4 cup water
  • 1/4 cup curd
  • 2 green chillies chopped finely
  • 1 inch piece ginger grated
  • 1 tsp eno
  • 1 tsp lemon juice
  • 1 tsp oil

for the tadka

  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp Sesame seeds mix of white and black
  • 4 green chillies slit
  • A generous pinch of hing
  • A few curry leaves
  • A handful of fresh coriander leaves
  • 1 tsp lemon juice
  • A pinch of sugar
  • 1/4 cup water

Instructions
 

Making the dhokla:

  • To make the spinach puree, first blanch the spinach by letting it stand in boiling water for 20-30 seconds and immediately shifting it to a bowl of ice cold water. This will help spinach retain it’s colour to bright green.
  • Puree the blanched spinach along with ginger and green chillies. Set aside.
  • In a large bowl, mix together the gram flour (besan), salt, sugar till everything is evenly mixed.
  • Add the spinach puree, curd, oil and lemon juice to the besan mixture along with a little water at a time and blend. We want thick yet pourable batter,
  • Set it aside for resting for about 30 minutes, it helps the flavours blend well.
  • While the batter is resting, get your steaming device ready. Fill some water in the cooker or steamer and bring it to boil. You can simply cook this in microwave as well but I find it tends to dry a bit in the microwave. If you don’t have a steamer, use your idly stand. Who said dhokla always needs to be square anyway?
  • When the steamer is ready sprinkle the eno over the dhokla batter and gently mix to that eno is spread through. Don’t overmix.
  • Immediately pour the batter in the greased moulds and steam on high flame for about 15-17 minutes till the tooth pick comes out clean.

Making the tadka :

  • Heat oil in a small pan, add mustard seeds, let it splutter, add the asafoetida, sesame seeds, curry leave and green chilly, and allow it to crackle.
  • Add the sugar, water and lemon juice. Bring to boil.Pour this liquid evenly over the dhokla.
  • Cut in desired shape and serve garnished with coriander leaves.
Tried this recipe?Let us know how it was!