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Wednesday, November 02, 2016

Palak Dhokla

Palak Dhokla step by step instructions:

Dhoklas are very tasty and easy to make. Dhokla is a steamed food and requires very little oil.
Check out the pizza dhokla and sooji dhokla recipes also.


Let us start cooking!!!

Ingredients:
Sooji: 1 cup
Sour Curd: 1/2 cup
Water: ¾ cup
Spinach puree: ½ cup
Red Chili powder: 1 tsp
Coriander powder: 1 tsp
Jeera (cumin seeds): 1 tsp
Eno Salt: 2 tsp
Oil: ½ tbsp.
Lemon juice: 1 tbsp
Salt as per taste
For Tempering:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Curry leaves: 6-7

Method:
1. Soak sooji in curd and water. Stir well and see no lumps are formed.





2. Add salt and lemon juice and mix well.
3. Add the spinach puree and mix well.




4. Leave it for ½ hour.


5. Take a kadai and add 2 glasses of water to it.
6. Take a plate and grease it with oil.
7. Now add eno salt and oil to the batter.
8. Stir it till you see bubbles coming up in the batter.
9. Instantly pour the batter in the plate.
10. Sprinkle red chili powder, coriander powder and cumin seeds.


11. Meanwhile, heat the water in the kadai. Put the plate in the kadai and cover it. (My plate fits exactly to the kadai hence I do not use a stand to put the plate. You see accordingly and decide).
12. Let it cook on a medium to high flame for 10-12 min.
13. Check whether the dhoklas have been cooked or not by inserting a knife into it. If it comes out clean it means dhoklas are ready.
14. Prepare the tempering by heating oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and fry for a few seconds. Pour the hot oil over the dhokla.


15. Make cut marks on the dhoklas with the help of a knife.
16. Take them out with a khurpi.
17. Enjoy with green chutney or ketchup.
18. Healthy and tasty "Palak Dhokla" is ready.



Tips:
1. If you are making dhoklas in aluminum utensil then always keep a slice of lemon in it. Otherwise, your utensil will turn a bit black.
2. Never keep the batter after adding the eno salt or soda. Otherwise, the dhoklas will not become fluffy.
3. For spinach puree, first, blanch the spinach and then grind into a smooth paste.

See you soon with a new recipe till then Happy Cooking!!!

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