Monday, July 12, 2010

Palak Dhokla / Spinach Dhokla

A good way to incorporate flour and leafy vegetables in your diet. You can use any leafy vegetable in this recipe. However, methi (fenugreek) and palak (spinach) are the most commonly used.

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....

12 comments:

Sara said...

Thank you Kajal behan! I love your recipes. Some day, undhiyo recipe please. Hope you are doing well.

Sara

Kajal said...

Hello SARA,

How ra you ?

nice to see your comment dear.

For undiyu recipe i will try my best but in winner it is posible....thank you very much for your nice words..its give me energy of day....

thank you sara

Kajal said...

Hello SARA,

How ra you ?

nice to see your comment dear.

For undiyu recipe i will try my best but in winner it is posible....thank you very much for your nice words..its give me energy of day....

thank you sara

Smita Srivastava said...

Hi Kajal
First time here - n i'm totally in love with ur well written n step by step phographd recipes . Following u to keep track of all ur lovely visual treats ...

- Smita
@ http://littlefoodjunction.blogspot.com/

Smita Srivastava said...

Hi Kajal
First time here - n i'm totally in love with ur well written n step by step phographd recipes . Following u to keep track of all ur lovely visual treats ...

- Smita
@ http://littlefoodjunction.blogspot.com/

Anonymous said...

Hello Miss Kajal,

m not much fond of cooking bt sometimes just to explore i try find some reciepies.. i must tell one thing that you are doing a phenominal work with snaps and depth of details that you provide... juz hats off to you.

I am sure i will b d regular visitor of your blog. Some day later I wish i too start cooking :)

Thanks n keep blogging your cooking recipies

Ubi!

srividhya Ravikumar said...

wow..love all your recipes... 1 st time to your wonderful blog... following you..

Suhaina said...

Kajal...to be true I have fallen in love with ur blog... You have a collection of wonderful recipes...There are many for me to try...I liked mostly all your recipes. well illustrated and shown.. You have done a perfect job? Which part of India are u from..
After seeing ur blog...i realize that my blog is nothing...
Keep up the good work.. will let u know ..when ever i try ur recipe.. Lovely blog dear...

Suhaina said...

dhoklas have now become my fav... u have mentioned cumin curd chutney..have u posted the recipe for that?

Anonymous said...

Hi Kajal,
I tried this but the dhokla was a little sticky and did not turn out as good as yours.Can you tell me what went wrong..I feel that my batter was a little more watery than required.I tried out dosas of the same batter and it turned out very tasty..Thanks a ton for this..
Just wanted to know what is the consistency of a besan dhokla batter and the consistency of rava dhokla batter..Is there a difference?

Vini

Kajal said...

Hello Vini,

First of all thank you for your comment dear. In Besan dhokal and rava dhokla consistency is not much different but when you add wash cut palak in it then it also contact water parts so when you mix all the material then after your consistency as you make idli. This is as i think. As you say your dhokla become sticky then you add proper fruit salt. Some time it becomes sticky and not puffy because we add less fruit salt.

Have a nice day dear.

Cheers!!!

Kajal

Anonymous said...

Hello Kajal ,

I love your recipes , easy to understand
Can you post authentic Gujarathi dal recipe