|Serves||Preparation Time||Cooking Time|
|6 People||15 – 20 Minutes||15 – 20 Minutes|
- 1 cup besan
- 2 tbsp sun flower oil
- 1 tsp salt
- 2 tbsp sugar
- 3 tbsp lemon juice
- 1/2 cup spinach puree* (see notes)
- 1 tsp Eno fruit salt
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 4-5 curry leaves
- 1-2 green chillies slit
- 1/2 tsp red chilli powder
- 2-3 tbsp water
- 2 tbsp powdered sugar
- Grated coconut
Note: To make spinach puree, blanch ½ cup spinach leaves and blend it with little water.
In a deep bowl, add besan, salt and sugar. Stir and add the spinach puree little by little to make a smooth thin batter. Add the oil and lemon juice and set aside for 10 minutes.
Place a large pan with lid on heat. Add about 2 cups of water in the pan and place a ring inside the pan.
Grease a 6″ square cake tin with oil. Keep aside.
When the water is bubbling in the pan, add Eno fruit salt to the batter and whisk lightly. Pour the batter in the prepared tin and place it on the ring placed in the pan.
Cover and steam for 15-18 minutes on medium heat. When done, take it off heat and let it cool down. While the Dhokla is cooling down, prepare the tempering.
In a medium pan, heat oil. When hot, add the mustard seeds, sesame seeds, green chili and curry leaves. Take it off gas and add the red chili powder, sugar and water and mix.
Spoon the tempering over the cooled Dhokla. Garnish it with grated coconut. Enjoy with green chutney, imli chutney or ketchup.
|Calories||159 K cal|