Gujarati Palak Dhokla Recipe
Embrace the delightful flavors of Gujarat with this vibrant and nutritious Gujarati Palak Dhokla, a savory steamed snack that makes for an excellent breakfast or light meal. This dish showcases the rich green goodness of spinach, combined with the wholesome goodness of gram flour, making it a high-protein vegetarian delight. Serve it alongside refreshing coriander-mint chutney and a steaming cup of masala chai for a truly authentic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram Flour (Besan) | 1 cup |
| Spinach (Palak) | 300 grams |
| Hung Curd | 1/4 cup (whisked) |
| Ginger | 1 inch (finely grated) |
| Green Chillies | 3 (finely chopped) |
| Oil | 2 tbsp + 2 tsp (for tempering) |
| Lemon Juice | 1 tbsp |
| Sugar | 1 tbsp (optional) |
| Salt | To taste |
| Ino Fruit Salt | 1 tsp |
| Mustard Seeds (Rai) | 1 tsp |
| Sesame Seeds (White) | 2 tsp |
| Curry Leaves | 5 leaves |
| Asafoetida (Hing) | 1/4 tsp |
| Water | 3 tbsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 6g |
| Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Fats | 4g |
| Calcium | 40mg |
| Iron | 1.5mg |
Preparation Time
| Stage | Time (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 30 |
| Total | 50 |
Servings
| Number of Servings | 4 |
Instructions
To prepare the Gujarati Palak Dhokla, start by bringing water to a boil in a saucepan. Once boiling, turn off the heat and add the spinach leaves, allowing them to blanch for about 4 to 5 minutes. Remove the spinach and let it cool. Once cool, transfer the spinach to a mixer grinder and blend it into a smooth puree. Set this aside.
In a large mixing bowl, combine the gram flour (besan), the spinach puree, whisked hung curd, 2 tablespoons of oil, and a little water to form a batter. Ensure the batter is not too runny; it should be of medium consistency. Next, season the batter with salt, optional sugar, and lemon juice, mixing thoroughly to eliminate any lumps. Allow this mixture to rest for about 5 to 10 minutes.
Meanwhile, prepare the steamer by greasing its tray with ghee or oil and filling the bottom with water. After resting, add the Ino fruit salt to the dhokla batter and mix gently to incorporate air. Pour the batter into the prepared steaming tray and steam for about 15 to 20 minutes. Check for doneness by inserting a toothpick; it should come out clean.
Once steamed, let the dhokla cool for about 10 minutes before cutting it into squares or diamond shapes.
For the tempering, heat 2 teaspoons of oil in a small frying pan. Add asafoetida, mustard seeds, sesame seeds, and curry leaves, sautéing until the mustard seeds begin to crackle. Turn off the heat and stir in 3 tablespoons of water into the tempering mixture.
Pour this aromatic tempering over the steamed dhokla pieces before serving.
Enjoy the Gujarati Palak Dhokla warm or at room temperature, accompanied by fresh coriander-mint chutney and a steaming cup of masala chai for a wholesome breakfast or snack that celebrates the essence of Gujarati cuisine.
