Ingredients:
1-cup rice flour,
1-cup Bengal gram flour,
1½-cup buttermilk,
1 bowl clean wash and cut spinach (Palak)
2 tbsp ginger-green chilli paste
2 tbsp oil
½ tbsp asafetida (hing)
1½ tbsp fruit salt
Salt to taste
¼ tbsp oil for greasing
Method:
Step 1: Mix bengal gram flour and rice flour with butter milk and keep aside for 5-6 hours.
Step 2: Cut chillies and ginger and blend in a mixer.
Step 3: Take ¾ batters in another bowl and mix the salt and ginger-green chilli paste in it. Another ¼ part of better add only salt and keep aside.
Step 4: Add 2 tbsp oil for making soft dhoklas.
Step 5: Adding wash and finely chopped spinach, asafetida and mix well.
Step 6: Just before steaming, sprinkle the fruit salt and add 2 tbsp of water over it.
Step 7: When the bubbles form, mix gently.
Step 8: Pour the batter immediately into a greased 4” diameter thali and shake the thali clockwise to spread the batter in an even layer.
Step 9: Then add the plan better over it so it makes a smooth layer over the doklas and shake the thali clockwise to spread the plan batter in an even layer.
Step 10: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Step 11: Turn off the flame and cool slightly.
Step 12: Cut into equal rectangular pieces.
Step 13: Repeat with the remaining batter.
Step 14: Place in serving plat.
Step 15: Serve hot with garlic,cumin–curd chutney.
For Variation:
Balck-eye bean palak dhokla:
Balck eye beans, also called as cow peas or chawli beans, are extremely rich in iron and folic acid making this a very healthy recipe.
Use the chola dal instead of rice and Bengal gram flour. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside. Blend in a mixer, adding water as required to a smooth paste.
Chola dal imparts a different kind of softness to these dhoklas.
The beauty of the setting sun,
the rays dancing on the waves,
are so very delightful....
