Fresh fenugreek leaves (methi), finely chopped 1 cup
Ginger-green chilli paste 2 tsps
Gram flour (besan) 1½ cups
Salt to taste
Sugar 2 tsps
Fruit salt 2 tbsps
Fresh coriander leaves a few sprigs
scraped ½ cup
Put spinach, fenugreek
leaves, ginger-green chilli paste and ½ cup water in a blender jar and blend to a fine puree.
Transfer the puree into
a mixing bowl, add gram flour and mix well. Add a little water while mixing to get the required consistency. Add salt and sugar and mix well.
Heat sufficient water in
a steamer. Grease the dhokla moulds.
As the water in the
steamer begins to boil, add fruit salt to the batter and mix well. Pour the batter into the moulds, attach them to the stand and keep the stand in the steamer. Close the steamer and steam for 10-15 minutes.
Take the stand out,
remove the moulds and let them cool down. Finely chop fresh coriander leaves.
Cut the dhokla into
squares or diamonds, remove the pieces from the mould and arrange them on a serving platter.
Garnish with coriander
leaves and coconut and serve.