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The ingredients needed to make Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special:
- Take For Dhokla:
- Provide 1 cup Besan
- Use 1/4 cup Curd
- Use 1 cup Spinach Puree*
- Get 1 tsp Eno
- Provide 1 Juice of lemon
- Use 2 Finely chopped green chilies
- Use 1 tbsp Grated ginger (Optional)
- Prepare to taste Salt
- Use For Tempering:
- Provide 1/2 tsp Mustard seeds or Rai
- Get 1 tbsp White sesame
- Use 1/2 tbsp Oil
- Prepare 1.1/4 cups Water
- Prepare 2 Green chilli
- Use 1 Juice of lemon
- Prepare 1 tbsp Sugar
- Use 1/2 tsp Salt
- Prepare 1 cup Pomegranate for garnishing
Steps to make Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special:
- Mix all other ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes. - Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well. - Pour prepared batter into the greased pan and place it on the stand inside the kadai. - Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
- To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes). - Switch off the flame and allow dhokla to cool completely. - Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into slices. - For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add chopped chilies and then white sesame.
- Add 1 & 1/4 cups of water to tempering and allow mixture to boil for 2 minutes. - Switch off the flame and add lemon juice. Mix well. - Allow to cool down the mixture for 3-5 minutes. Then pour this mixture over steamed dhokla. - Keep aside for 10 minutes. Garnish with pomegranate and serve.
- Tips: - - Spinach Puree: For the spinach puree first, boil 2 cups water in a saucepan. Add the small bunch of spinach leaves in the boiling water, let it boil for 5 minutes. Then, using a tong take out the boiled spinach leaves and add to the cold water immediately. Squeeze excess water, make a puree in a grinder. You can add the ginger and green chilli into spinach while grinding.
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