Hara Bhara Dhokla


    1 cupspinach, shredded, ( palak)
    1 cup fenugreek leaves, shredded,( methi)
    1 ½ cup chick pea flour,( besan)
    ½ cup water
    2 tbsp sugar,(cheeni/ shakkar)
    2 tsp ginger-green chilli paste, ( adrak aur hari mirch ki paste)
    ½ tsp Mustard seeds,(sarson/ rai)
    2 tbsp fruit salt
    1 red chilli for garnish, laal mirch,
    Salt to taste, namak
    1 tsp Oil + for greasing the dhokla moulds
    2 tbsp coriander, chopped,( dhaniya)
    ½ cup coconut, grated, (kasa hua nariyal)
    4 tbsp coriander chutney to serve
    4 tbsp khatti meethi chutney to serve

preparation method

Add spinach, fenugreek leaves, ginger green chilli paste and water in a blender and blend well till it becomes a paste.
Remove this mix in a bowl, add besan, sugar and salt and mix again. Add additional water if need be to make a dhokla batter.
Grease the dhokla moulds with a little oil .
Put water in the dhokla maker and cover it with lid and bring the water to a boil and reduce heat.
Quickly add fruit salt into the batter and mix well.
Pour the batter into the moulds, making sure they are only half full.
Put the moulds into the steamer, close the lid and steam for 15 minutes.
Remove the trays from the steamer and allow the dhoklas to cool. Cut into square shapes and arrange on a plate.
Take a tempering pan, heat oil in it and then add mustard seeds. Once they splutter pour the tempering over the dhoklas.
Garnish with grated coconut and coriander.
Serve the dhoklas with green and khatti meethi chutney, garnished with a red chilli.


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By: Chef Jasmine Dsouza

Show: Namaste Breakfast

Prep:20 Mins Cook: 15 to 30 minutes

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