Super Spinach Dhokla

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