Spinach Rava Dhokla (Steamed Semolina Cake - Gujarati Style)

 

           Check out this healthy and a very popular Gujarati snack with a difference. I added some spinach puree to make it more nutritious and appealing to the eyes. This is an instant version, where I have used rava / semolina to make these delicious and fluffy small bites. 

          The procedure remains very much the same as you usually make Dhoklas. It can be prepared in no time and is a very good option for breakfast or as an evening tea time snack. These Dhoklas are also great as a lunch box meal too. So check out the step by step pictorial recipe to prepare this yummy steamed snack. 

Dhokla Batter - 

• 1 cup rava / sooji / semolina
• 1 cup spinach, blanched & pureed
• 1/3 cup yoghurt
• salt to taste
• 1 tbsp. oil
• 1 tbsp. lime juice
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. eno fruit salt

Tempering--

• 1-2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. sesame seeds
• 1 green chili, chopped
• 1 sprig curry leaves

Garnish--

• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

         In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

          Mix eno fruit salt to the batter and 1 tbsp. water. Give it a mix. Immediately Pour the batter into a greased steel plate / cake tin / container and steam for 15-18 minutes on a low flame. Keep aside to cool down. Then invert it over a plate and cut into slices.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies and sesame seeds. Sauté for a few seconds. Add 2 tbsp. water and then switch off the flame. 

          Pour this tempering over the steamed Dhoklas. Garnish with fresh grated coconut and coriander leaves. Enjoy with any chutney of your choice. 

In a mixing bowl, mix together all the above mentioned ingredients for the Dhokla batter, (except eno salt) with required quantity of water. 

The batter should be of pouring consistency just like idli batter. Keep aside for 15-20 minutes.

Mix eno fruit salt to the batter & 1 tbsp. water. Give it a mix. 

Immediately pour the batter into a greased steel plate / cake tin / container & steam for 15-18 minutes on a low flame. Keep aside to cool down. 

                 Then invert it over a plate & cut into slices.

For the tempering, heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2 tbsp. water & then switch off the flame. 

                   Pour this tempering over the steamed Dhoklas.

             Garnish with fresh grated coconut & coriander leaves. 

                  Enjoy with any chutney of your choice.