- 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)
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.