Hara Bhara Dhokla

Methods

• Put spinach, fenugreek leaves, ginger-green chilli paste and ½ cup water in a blender jar and blend to a fine puree.
• Transfer the puree into a mixing bowl, add gram flour and mix well. Add a little water while mixing to get the required consistency. Add salt and sugar and mix well.
• Heat sufficient water in a steamer. Grease the dhokla moulds.
• As the water in the steamer begins to boil, add fruit salt to the batter and mix well. Pour the batter into the moulds, attach them to the stand and keep the stand in the steamer. Close the steamer and steam for 10-15 minutes.
• Take the stand out, remove the moulds and let them cool down. Finely chop fresh coriander leaves.
• Cut the dhokla into squares or diamonds, remove the pieces from the mould and arrange them on a serving platter.
• Garnish with coriander leaves and coconut and serve.