Super Spinach Dhokla

About Super Spinach Dhokla

Ingredients

• Spinach 1 medium bunch
• Gram flour (besan) 1 cup
• Semolina (suji / rawa) 1 tbsp
• Green chillies, roughly chopped 2
• Ginger, roughly chopped 1 inch
• Baking soda ¼ tsp
• Salt to taste
• Yogurt ½ cup
• Oil 2 tsps + 2 tbsps + to grease
• Lemon juice 2 tsps
• Asafoetida (hing) 1 pinch
• Mustard seeds 1½ tsps
• Green chllies, slit 3
• Curry leaves 7 to 8
• Fresh coriander leaves, chopped to garnish

How to Make Super Spinach Dhokla (Stepwise Photos)

Method

1. Clean and blanch spinach in a non-stick pan of boiling water. Drain and put into a grinder jar and grind to smooth puree with green chillies and ginger. Transfer into a bowl.
2. Take gram flour in a mixing bowl, add soda, salt, semolina and yogurt and whisk to a smooth paste.
3. Add spinach puree, 2 tsps oil and lemon juice and mix well. If the mixture is too thick add a little water to get the required pouring consistency batter with no lumps.
4. Heat sufficient water in a steamer and grease the dhokla plates.
5. Pour the batter into the greased plates, fit them on the stand. Keep the stand in the steamer, cover and steam for 15-20 minutes.
6. To make the tempering, heat 2 tbsps oil in a small non-stick pan, add asafoetida and mustard seeds. Once the seeds splutter, add green chillies and curry leaves and sauté for 1 minute.
7. Take the dhokla out of the steamer, pour this tempering over them and set aside to cool slightly.
8. Cut into any shapes and arrange them on serving plates and serve.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps