SPINACH DHOKLA

Ingredients 

gram flour   1 cup

spinach puree    1 cup

thick yogurt, whisked well   1/4 cup

water  1/4 cup or less 

ginger   1"

green chillies   3-4

oil   2 tbsp

lemon juice   1 tbsp

sugar    1 tbsp

salt to taste

Eno fruit salt    1 tsp

For Seasoning

oil   2 tbsp

mustard seeds   1 tsp

sesame seeds   2 tsp

curry leaves  1 sprig finely chopped

asafoetida   1/4 tsp

water   3 tbsp

Method

Blanch or steam the spinach leaves along with stalk. Allow it to cool. Once cooled puree it along with ginger and green chilies . Puree should be around 1 cup. 

In a wide bowl add in the gram flour, spinach puree, curd and oil. Mix well. Add a little water at a time to make a batter. The batter should be of dropping consistency, neither too thin nor too thick.

Now add in salt, sugar and lemon juice and mix well so that there are no lumps in the batter. Let the batter rest for about 15 minutes.

Meanwhile grease a steamer plates and keep ready. Prepare the steamer/ cooker with water and keep aside.

Once the batter has rested, stir in the Eno fruit salt and mix well without beating it too much. Just mix until the fruit salt is combined well into the batter. 

Immediately pour the batter in the greased plates and place it into the steamer for for steaming.

Steam on high in the steamer for around 15-20 minutes, check by inserting a knife in the middle of the cake. If the knife comes out clean the dhokla is ready...else steam further for 5 minutes.

Remove the steamed dhokla  and allow it cool for 10 minutes. 

For the Seasoning: Heat oil in a small pan; add asafoetida, mustard seeds, sesame seeds, curry leaves and allow them to crackle. Turn off the heat and gradually add the 3 tablespoons of water to the seasoning. Take care as the  oil will start spluttering. Adding water is necessary as it helps in keeping the dhokla soft and moist.

Drizzle this seasoning on top of the dhokla and cut the dhokla into square pieces and serve.It tastes good while cold too. If left over, keep in the fridge covered.

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