Super Spinach Dhokla

Super Spinach Dhokla

From   Sunny Side Up

Prep: 15 minutes

Cook: 35 minutes

Method: Easy

Course: Snack

Type: Fusion

The traditional dhokla gets a new taste with spinach


  • Spinach 1 medium bunch
  • Gram flour (besan) 1 cup
  • Semolina (suji / rawa) 1 tbsp
  • Green chillies, roughly chopped 2
  • Ginger, roughly chopped 1 inch
  • Baking soda ¼ tsp
  • Salt to taste
  • Yogurt ½ cup
  • Oil 2 tsps + 2 tbsps + to grease
  • Lemon juice 2 tsps
  • Asafoetida (hing) 1 pinch
  • Mustard seeds 1½ tsps
  • Green chllies, slit 3
  • Curry leaves 7 to 8
  • Fresh coriander leaves, chopped to garnish


  • Clean and blanch spinach in a non-stick pan of boiling water. Drain and put into a grinder jar and grind to smooth puree with green chillies and ginger. Transfer into a bowl.
  • Take gram flour in a mixing bowl, add soda, salt, semolina and yogurt and whisk to a smooth paste.
  • Add spinach puree, 2 tsps oil and lemon juice and mix well. If the mixture is too thick add a little water to get the required pouring consistency batter with no lumps.
  • Heat sufficient water in a steamer and grease the dhokla plates.
  • Pour the batter into the greased plates, fit them on the stand. Keep the stand in the steamer, cover and steam for 15-20 minutes.
  • To make the tempering, heat 2 tbsps oil in a small non-stick pan, add asafoetida and mustard seeds. Once the seeds splutter, add green chillies and curry leaves and sauté for 1 minute.
  • Take the dhokla out of the steamer, pour this tempering over them and set aside to cool slightly.
  • Cut into any shapes and arrange them on serving plates and serve.