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CuisineAsianIndianDifficultyDietaryMealHigh-FiberLow-SugarLow-CalorieSpecial OccasionOne-Pot or PanMeal PrepStove TopFusionSteamSnacksLunchBreakfastUnder 30 MinutesVegetarianHealthy

Instant Spinach Dhokla

Aayushi Patel
Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Instant Spinach Dhokla

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Instant Spinach Dhokla

Ingredients

for 4 servings

For Dhokla Batter:

  • 1 ½ cups finely ground rava flour (185 g)
  • 1 cup spinach (100 g), chopped
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon ginger and green chili paste
  • 1 ½ tablespoons yogurt
  • 1 ½ cups warm water (360 mL)
  • ⅓ cup water (80 mL), (to smooth batter once rested)
  • 1 teaspoon eno salt

For Tempering:

  • 1 ½ tablespoons peanut oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seeds
  • 1 teaspoon white sesame seeds
  • 2 slit green chillies
  • 8 fresh curry leaves

Nutrition Info

  • Calories 178
  • Fat 4g
  • Carbs 28g
  • Fiber 11g
  • Sugar 0g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Grease a 9-inch round or square cake pan.
  2. Add Rava (semolina) to a mixing bowl. Next, add chopped spinach, ginger and green chili paste, salt, and turmeric.
  3. Add 1 and a half cups of warm water little by little, and start whisking the batter until smooth and lump-free. Let the batter rest for 20 minutes.
  4. After 20 minutes, the rava would have swelled soaking up all the water. Whisk - if the batter is too thick/unmixable, add remaining ⅓ cup water and little by little and whisk. If the batter is smooth before this, don’t add the remaining ⅓ cup water. Add about 3 cups of water to a dhokla steamer or a deep wide-mouthed pot.
  5. Cover and let it simmer.
  6. Now add eno (fruit salt) to the batter and whisk well. The batter will become fluffy.
  7. Pour the batter into the prepared dhokla plate or cake pan and place the cake pan in the pot.
  8. Cover and steam for 15 mins. Once cooked, check that the batter is cooked by testing with a knife. Insert knife - if the knife comes out clean, then the dhokla is cooked.
  9. Cut the dhoklas into squares or diamond shape
  10. To make the tempering, add oil to a small saucepan.
  11. Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Turn off the heat. Add curry leaves.
  12. Top dhokla with tempering and serve.
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