Instant Protein-Packed Palak DhoklaVeg
Fuel your day with this healthy and delicious Instant Protein-Packed Palak Dhokla! Made with protein-rich moong dal, fresh spinach (palak), and flavorful Indian spices, this soft and fluffy Gujarati snack is both nutritious and satisfying. Steamed to perfection and topped with a fragrant tempering of mustard seeds, sesame seeds, curry leaves, and green chilies, every bite is light, flavorful, and wholesome. Perfect for breakfast, evening snacks, lunchboxes.
Ingredients
1 cup Split Green Gram
1 cup Basmati Rice
1 bunch Spinach Leaves
to taste Green Chilli
1 tsp Ginger
as needed Coriander Leaves (chopped)
to taste Salt
2 tsp Fruit salt (Eno)
as needed Water
small Red Chilli Powder
Ingredients for Tempering:
2 tbsp Oil
to taste Mustard Seeds
to taste White Sesame Seeds
pinch Asafoetida Powder (Hing)
small Curry Leaves
as needed Coriander Powder
as needed Grated coconut
1 cup Fine Semolina
Instructions
Step 1— Prepare the Batter Base
1
Soak the chilka moong dal and rice for 3 to 4 hours, then wash them thoroughly.
2
In a mixer jar, combine the soaked moong dal, rice, blanched spinach, green chillies, a small piece of ginger, and fresh coriander leaves.
3
Add a little water as needed and grind everything into a smooth batter.
4
Transfer the batter to a bowl and season with salt.
Step 2— Prepare for Steaming
1
Grease your steaming plate with oil.
2
Ensure your steamer is preheated and piping hot.
3
If you are making the dhokla in batches, divide your batter. Mix in half of the fruit salt (Eno) into half of the batter right before you are ready to steam, as the reaction provides the essential sponginess.
Step 3— Steam the Dhokla
1
Pour the prepared batter onto the greased plate and spread it evenly.
2
Sprinkle a little red chilli powder on top.
3
Place the plate in the steamer. Cover the lid with a cloth (to prevent steam water from dripping onto the dhokla) and steam on high heat for approximately 20 minutes.
Step 4— Tempering and Serving
1
Once steamed, remove the plate from the steamer and let it cool slightly.
2
In a separate pan, heat oil for the tadka (tempering).
3
Add mustard seeds, white sesame seeds, curry leaves, and a pinch of asafoetida (hing).
4
Cut the dhokla into squares and pour the hot tempering over them.
5
Garnish with fresh chopped coriander leaves and grated coconut, and serve with your favorite chutney.
Nutrition Facts
4 servings per recipe
