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Main Ingredients | Spinach Puree, Split Pigeon Pea |
Cuisine | Gujarati |
Course | Snacks and Starters |
Prep Time | 5-6 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Palak Dhokla
- 2 cups Spinach Puree blanched and pureed
- 1 cup Split Pigeon Pea (toor dal/arhar dal)
- 2 cups Yogurt
Method
- Soak dal for four to six hours and grind it with yogurt.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. 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 15 minutes or till done.
- Cool slightly, cut into pieces and serve garnished as per your taste.
Nutrition Info
Calories | 1117 |
Carbohydrates | 140.6 |
Protein | 62 |
Fat | 34.2 |
Other Fiber | Fiber- 20.2gm |
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