How to make Palak Dhokla Recipe - Spinach puree and tuvar dal dhoklas.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach ( पालक ) , Split pigeon pea

Cuisine : Gujarati

Course : Snack

Palak Dhokla

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Palak Dhokla checkout Spinach Corn Cheese Sandwich Toast , Spinach Pie , Palak ki Shaami , Spinach With Raisins . You can also find more Snack recipes like Bhutte Ke Pakore, Salad Wrap, Maddur Vade, Shepuche Pole. Or try out these recipes from Gujarati Cuisine like Red Rice Khichdi, Khajoor Na Ghugra, Bhen Ki Sabzi, Gaurpapdi.

Palak Dhokla Recipe Card

Palak Dhokla
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Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Palak Dhokla

  • Spinach blanched and pureed 2 cups

  • Split pigeon pea (toor dal/arhar dal) scaled 1 cup

  • Yogurt 2 cups

  • Green chillies chopped 3

  • Salt to taste

  • Sugar 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Fruit salt 1 teaspoon

  • Lemon juice 1 tablespoon

  • Oil 2 teaspoons

Method

Step 1

Soak dal for four to six hours and grind it with yogurt.

Step 2

Transfer into a deep bowl. Add green chillies, spinach puree, salt, sugar and asafoetida and mix well. Mix fruit salt in lemon juice and add to the batter and mix.

Step 3

Add oil and mix. Grease dhokla plates. Heat sufficient water in the steamer pot. Pour the batter into the dhokla plates, fit them on the stand and place the stand in the steamer. Close the lid and steam for fifteen minutes or till done.

Step 4

Cool slightly, cut into pieces and serve garnished as per your taste.

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