About Instant Palak Dhokla
Dhokla is an inseparable part of the Gujarati menu in the Gujarati families. And as a Gujarati, I am no exception. We have varieties of Dhokla, and I love all of them. But instant Khaman Dhokla is my most favorite. It is deliciously soft and spongy, and moreover, they are easy and quick to make. So I have made the traditional Khaman Dhokla with an exciting and healthy twist. Adding spinach does not make any difference in the Dhokla’s deliciousness, but it makes it more nutritious.
Ingredients and Notes
This recipe requires very few ingredients, and they are readily available in our pantry. Even though this recipe is simple, it is essential to measure the ingredients correctly.
Batter
Chickpea Flour: Chickpea flour is the base of the Dhokla. So, use chickpea flour that is of good quality and as fresh as possible. This flour is fine in texture, and so is not free-flowing. There are usually small lumps of flour. We need to break the lumps before starting the recipe. The best way is to sieve the flour. By sieving, we can not only break the lumps but also aerate the flour. And that will ensure light and fluffy Dhokla. Sooji (Rava/Semolina): Sooji will help make the Dhokla more soft and spongy. Use either the fine or coarse variety; it really doesn’t matter. Sugar: Sugar elevates the other flavors of the dish. Salt: Add salt to taste. Spinach: Choose fresh and tender spinach. Do not use the spinach stems to make a puree. Green Chili Paste: You can add chili paste to your taste. If making it for kids, you can skip adding chili paste. Lemon Juice: Lemon juice adds flavor and helps Dhokla rise by reacting with fruit salt. Fruit Salt (ENO): I like to use fruit salt to make Dhokla. It always guarantees fluffy, well-risen Palak Dhokla. However, if you do not have fruit salt, use baking soda. Spinach Puree: With 2 cups of tightly packed spinach leaves and half a cup of water, we can yield 1¼ cups of puree. But if it is less, make sure to add more water to mark it up to 1¼ cups. And if you get more spinach puree than needed, use only as much mentioned in the recipe.
Tempering
Oil: We do not need too much oil; use 1-2 teaspoon of oil for the tempering. Mustard Seeds: These seeds are a must for the flavorful tempering of Instant Palak Dhokla. Green Chili: You can skip it if you want. Water: Adding water to the tempering makes the Dhokla softer and moist.
Garnishing
Coriander Leaves: Top the Instant Palak Dhokla with finely chopped coriander leaves before serving. Coconut: Garnish the Dhokla with fresh grated coconut if you prefer.
More Indian Appetizers and Snacks
Recipe Card
Fruit Salt: If you do not have fruit salt, use ½ teaspoon of baking soda. Steaming: Steam the Instant Palak Dhokla for only 12-14 minutes; do not overcook. Check the doneness by inserting the tip of the knife in the center; it should come out clean. Tempering: You can also add cumin seeds and sesame seeds to the tempering if you prefer. Garnishing: You can skip garnishing or garnish the Dhokla with the elements of your choice.
