This Dhokla is with a twist of greens. An extremely healthier version of the original as it is used to make with soaked Chana dal that eliminates the gastric troubles that Besan might cause and uses Spinach, Mint and Coriander to incorporate the nutrition of greens in breakfast and supplements a wholesome diet.
Ingredients
- 1 Cup Chana Dal
- 10-12 Leaves Or 1/2 Bunch Spinach
- 8-10 Leaves Mint
- 2 Tbsp Coriander Leaves
- 6-7 Curry Leaves
- 1/2 Inch Ginger
- 3 Green Chilies
- Cooking Oil (Safola)
- Salt – As Per Taste (Tata Lite)
- 1 Tsp Mustard Seeds
- 1 Pinch Asafoetida – Hing (MTR)
- 1 Tsp Sesame Seeds
- 1 Tbsp Grated Coconut
- 1/2 Pouch Eno
- 1 Tsp Sugar Powder (Optional)
Preparation
Prep: 20 minutes
Cooking: 25 minutes
- Soak 1 cup Chana dal for about 4 hours and blend it with ½ inch ginger and 1 green chili to make a paste.
- Clean ½ bunch of spinach and blanch it. (To blanch – dip the spinach in boiling water for under a minute and immediately transfer it to chilled water).
- Squeeze the excess water from the spinach and blend it with some mint and coriander leaves to make a fine purée.
- Now mix the Chana dal paste and spinach purée together and to that add 1 tsp sugar powder, salt and 1 tsp cooking oil.
- Meanwhile, keep the steamer ready and grease the dhokla vessel.
- Right before steaming the dhokla, mix 1 tsp water to ½ pouch of Eno to activate it and immediately pour it in the batter and transfer the batter in the steamer. Sprinkle some red chilli and black pepper powder over it.
- Cook for 20 minutes on high flame.
- Prick the dhokla with a knife, if it comes out clean, it’s ready. Cool it for about 15 minutes.
- Meanwhile, to prepare the tadka – in a tadka pan add 2 tbsp cooking oil, 2-3 slit green chillies, mustard seeds, asafoetida, sesame seeds and curry leaves.
- Cut the dhokla in squares and pour the tadka over it. Grate some fresh coconut on it and enjoy.
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