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....

Handvo

Ingredients:
300gm rice flour,
100gm Bengal gram flour,
4-cup sour butter milk,
200gm grated white gourd,
1-tbsp turmeric powder,
1-tbsp soda-bi-Card,
1-tbsp jaggery,
2-tbsp red chilli powder,
3-tbsp green chilli and garlic paste,
Salt to taste,
Coriander leaves and sesame seeds for Garnish.

* Soak Fenurreek (methi) seeds for 3-hours.


Ingredients for tadaka:
3-tbsp oil,
2-tbsp mustard seeds,
2-tbsp cumin seeds,
2-tbsp sesame seeds,
1-tbsp asophotedia.
Method:
Step 1: Both rice and begal gram flour are little big thicker as compare to roti flour.
Step 2: Mix both flour and butter milk finely if material is thick then add warm water. Keep aside for 7-8 hours for fermentation.

Step 3: After fermentation, add grated white gourd, garlic paste, turmeric powder, jaggery, fenugreek seeds, sesame seeds and salt.
Step 4: Mix well and add soda-bi-Carb.
Step 5: Heat the oil in pan and add mustard seeds, cumin seeds, sesame seeds, and asophotedia.
Step 6: Turn off the flame add this in to prepared material.
Step 7: Mix finely with flour material.
Step 8: Then take reti (like as mitti or clay) in lover part of handva cooker and heat for 2-minutes. Step 9: Take handva cooker and spread oil in cooker.
Step 10: Pure prepared material in handva cooker.
Step 11: Put this cooker over the heat bottom plate of reti.
Step 12: Garnish with coriander leaves, red chilli powder, cut green chillies and sesame seeds.
Step 13: Cover the cooker with his top.
Step 14: Cook for 30-minutes in low flame.
Step 15: Cook until- you touch the surface of the handvo with spoone if spoone should come away clean then turn off the flame.

Step 16: Serve hot with ketchup or chutney.

Dhokla

Hi Trupti, this is for your hosting the Event -Spice in the Breakfast Items. For a WBB#12, the popular Weekend Breakfast Blogging event started by Nandita of the Saffron Trail Fame.

Ingredients:
1-cup rice flour,
1-cup Bengal gram flour,
11\2-cup buttermilk,
2-tbsp sesame seeds,
3-4 chopped green chillies,
2-tbsp red chilli powder,
2-tbsp fruit salt/baking soda,
4-tbsp garlic and red chill powder paste,
Salt to taste.
Method:
Step 1: Mix bengal gram flour and rice flour with butter milk and keep aside for 4-5 hours.
Step 2: Add the garlic paste, baking soda, and salt to taste.

Step 3: Poured the warm water if batter is not smooth and mix well.
Step 4: Prepare the steamer and pour this batter into the dish.

Step 5: Decorate the dish with sesame seeds, red chilli powder and finely chopped green chillies.

Step 6: Put this dish into the steamer.

Step 7: Cook until- you touch the surface of the dhokla your fingers should come away clean.

Step 8: Repeat with the remaining batter.
Step 9: Allow the steamed dhokla to cool and cut into square pieces.

Step 10: Serve hot with green chutney or tomato ketchup.

For morning Breakfast................

For tempering:

3-tbsp oil,

1-tbsp mustard seeds,

1-tbsp cumin seeds,

6-8 curry leaves,

5-6 green chillies slit lengthwise.

Step 1: Cut dhokla into small pieces.Step 2: Heat the oil in a pan and add the mustard seeds, cumin seeds, and curry leaves. Fry till the seeds stop spluttering.

Step 3: Then add long cut green chillies in it. Step 4: After that add small pieces of dhokla and cook into medium flame for 5-minutes.

Step 5: Serve with morning hot TEA.

This is my favorite Gujarati breakfast.:)