Gujarati Palak Dhokla Recipe – Steamed Spinach Lentil Cakes
The Gujarati Palak Dhokla is a delightful and healthy steamed snack that captures the essence of traditional Gujarati flavors. These light, fluffy, and protein-rich lentil cakes are made with a blend of fresh spinach and aromatic spices, making them an excellent choice for breakfast or a mid-day snack. Whether you’re using gram flour or fresh lentils like Bengal gram dal, this dish offers the perfect balance of taste and nutrition. Lightly seasoned with mustard seeds, sesame seeds, and curry leaves, Gujarati Palak Dhokla is not only delicious but also packs in the goodness of spinach and protein from yogurt and gram flour.
Cuisine: Gujarati
Course: North Indian Breakfast
Diet: High-Protein Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Spinach Leaves (Palak) | 2 bunches |
| Hung Curd (Greek Yogurt) | 1/4 cup, whisked well |
| Ginger | 1-inch piece |
| Green Chillies | 3, chopped |
| Oil | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Sugar (optional) | 1 tablespoon |
| Salt | To taste |
| Enos Fruit Salt | 1 teaspoon |
| Oil (for seasoning) | 2 teaspoons |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Curry leaves | 5 |
| Asafoetida (hing) | 1/4 teaspoon |
| Water (for seasoning) | 3 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4-6
Instructions:
-
Prepare the Spinach Puree:
Begin by blanching or steaming the spinach leaves along with the stalks until they soften. Once the spinach is cool, blend it along with the ginger and green chilies into a smooth puree, measuring about 1 cup. Including the spinach stalks adds extra fiber, so do not discard them. -
-
Make the Dhokla Batter:
In a wide mixing bowl, combine the gram flour, spinach puree, hung curd (Greek yogurt), and oil. Stir until all ingredients are well mixed. Gradually add water, a little at a time, to form a smooth batter that is of a dropping consistency — not too thick nor too runny. -
Season the Batter:
Add salt, sugar (if using), and lemon juice into the mixture, and mix well until the batter is smooth and free of lumps. Let the batter rest for about 5-10 minutes. -
Prepare the Steamer:
While the batter rests, grease the steaming plates with a little oil to prevent the dhoklas from sticking. Prepare the steamer by filling it with water and heating it up. -
Add Fruit Salt:
After the batter has rested, gently stir in the Enos fruit salt. Mix it gently but thoroughly into the batter. This step is crucial as it helps the dhoklas rise during steaming. Pour the prepared batter into the greased steaming plates immediately to avoid the batter losing its fluffiness. -
Steam the Dhokla:
Place the steaming plates into the preheated steamer. Steam the dhoklas on high heat for about 15-20 minutes or until a tester inserted into the center comes out clean. This will ensure that the dhoklas are cooked through and have a soft, fluffy texture. -
Prepare the Seasoning:
While the dhokla is steaming, heat oil in a small pan. Add asafoetida, mustard seeds, sesame seeds, and curry leaves. Allow the seeds to splutter and release their fragrance. Turn off the heat and carefully add the water into the pan. Be cautious, as the oil will splutter. This step helps keep the dhoklas moist and flavorful. -
Season the Dhokla:
Once the dhoklas are ready and have cooled for about 10 minutes, pour the hot seasoning over the steamed dhoklas. The hot oil infusion will add a burst of flavor and make the dhokla even softer. -
Serve:
Cut the Gujarati Palak Dhokla into square or diamond-shaped pieces and serve them warm. These delightful dhoklas pair wonderfully with a fresh green chutney, like coriander-mint chutney, for added flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5g |
| Carbohydrates | 15g |
| Fiber | 3g |
| Fat | 6g |
| Sodium | 150mg |
| Sugar | 2g |
Tips:
- For a richer flavor, you can add a teaspoon of ginger-garlic paste to the batter along with the spinach puree.
- Add vegetables like grated carrots or finely chopped beans to the batter for added texture and flavor.
- If Enos Fruit Salt is unavailable, you can use baking soda as a substitute. However, Enos gives a much lighter, fluffier texture to the dhoklas.
- For a vegan version, replace hung curd (Greek yogurt) with a non-dairy yogurt such as almond or coconut yogurt.
This Gujarati Palak Dhokla is a perfect, nutritious breakfast option that’s both light and filling. With the added goodness of spinach and the soft, spongy texture of the dhokla, it is a wholesome, high-protein vegetarian dish that can be enjoyed by everyone. Serve it at your next brunch or as an evening snack, and delight in the authentic taste of Gujarat!
