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Spinach Rawa Dhokla / palak dhokla

Dhokla is a delicious, less oil breakfast option. It originated from the state of Gujarat. It is a steamed dish , quite healthy and nutritious….Making dhokla is quite simple process.

Whenever I found my morning very hectic  ,I  couldn’t decide what to make for breakfast, I make dhokla. Its so simple and quick preparation. Just gather all the ingredients in a bowl , make batter and steam it. Then temper it with very simple ingredients.

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Even it is a good option for kids breakfast  and tiffin. Giving verities of shape or steam the dhoklas in cupcake liner  is a very good idea to impress  kids. These dhoklas can be decorated with  ketch up or kid’s favorite jam. These are normally tempered with mustard seeds, hing and green chillies. But the green chillies can be avoided and little grated coconut and sesame seeds can be tempered as per the kid’s preference.

 

 

Guju  people make varieties of dhokla. Khaman dhokla, rawa dhokla, khatta dhokla etc. My family loves all type of Dhokla. In fact in fasting days I make khaman dhokla. it is made out of gram flour and semolina and tastes superb. I love the balance taste of the dhokla, it is mildly spicy, sweet and sour taste of Dhokla.

Today I am sharing a very healthier version of dhokla .it is made out of spinach and rawa. Few elder as well as kids hates spinach. This dhokla is a perfect option for those people.

INGREDIENTS ::

Rawa / semolina – 1 cup

Spinach puree – 3/4th cup

Curd –  1 cup

Ginger – green chilli paste – 1 1/2 tsp

Sugar – 2 tbsp

Salt – 1 tsp

Eno – 3/4th tsp or

Baking soda – ¾ th tsp + 2 tsp lemon juice

Water – to mix

For tempering ::

Mustard seeds – 1 tsp

Hing – a pinch

Sugar – 1/8th tsp

Lemon juice – ½ tsp

Oil – 1tbsp

Water – 2tbsp

Red chilli/ green chillies – 2 no

Curry leaves –  a few

METHOD OF PREPARATION ::

When I was making this dhokla I don’t have fruit salt, so I use baking soda and lemon juice. But if you have fruit salt you can use it.

You don’t need to blanch the spinach leaves just wash the leaves and blend into puree.

Boil water in a steamer. Grease a plate . I used a round baking tin. Grease it and make it ready.

In a bowl mix Rawa, spinach puree , salt, sugar, ginger chili paste mix and add water to make a pourable batter.

When water boils , Add  baking soda and lemon juice in a bowl, add this mixture to the rawa batter .

Transfer the plate/tin into steamer and steam it for 15-20 minutes or till its done.

You can check the dhokla by inserting a toothpick in the center.

Let it be cool.

Revert the plate and keep the dhoklas in a plate.

Heat oil in a pan, when its hot enough add mustard seeds along with hing.allow them to pop.

Now add sliced green chillies / red chillies, curry leaves.

Stir a little add water.

Throw sugar and lemon jucice. Switch off  the flame.

Mix well. Pour the seasonal oil on  the top of the dhokla.

Wait for few minutes so that the dhokla will absorb all the seasoned oil.

Cut into desired shape and serve with green chutney.

 

 

NOTES :

 

  • In ginger chilli paste take more green chilli in order to make the paste more spicy, otherwise dhokla will tastes bland.
  • as i told before i used only baking soda and lemon juice, if you have eno(fruit salt) then use it and skip adding lemon juice.
  • click here to get the recipe of broken wheat dhokla.

 

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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