Ingredients
- Besan (gram flour): 1 cup
- Spinach leaves (palak), finely chopped: 1 cup
- Sweet corn kernels, boiled: ½ cup
- Semolina (rava): 2 tbsp
- Curd: ½ cup
- Water: as needed (approximately ¼ cup)
- Ginger-green chili paste: 1 tsp
- Lemon juice: 1 tsp
- Sugar: ½ tsp (optional)
- Eno fruit salt: 1 tsp
- Salt: to taste
- Oil: 1 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
- Green chilies, slit: 1-2
- Sesame seeds (optional): ½ tsp
Preparation
In a mixing bowl, combine besan, semolina, curd, and water to make a smooth batter. Let it rest for 10 minutes.
Add finely chopped spinach, boiled corn kernels, ginger-green chili paste, lemon juice, sugar, and salt to the batter. Mix well.
Just before steaming, add Eno fruit salt and mix gently to incorporate air into the batter.
Pour the batter into a greased dhokla plate or shallow steaming dish. Spread evenly.
Steam in a steamer or pressure cooker (without the whistle) for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Once done, remove and allow it to cool slightly before cutting into squares or diamonds.
For tempering:
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves, slit green chilies, and sesame seeds (if using). Fry for a few seconds.
Pour this tempering evenly over the steamed dhokla pieces.
Servings: Makes approximately 16 pieces
Notes
- Adjust the consistency of the batter to be thick yet pourable.
- You can blend the spinach into a puree instead of chopping it for a smoother texture.
- For added flavor, sprinkle grated coconut and chopped coriander leaves on top after tempering.
