⅓ cup water (80 mL), (to smooth batter once rested)
1 teaspoon eno salt
For Tempering:
1 ½ tablespoons peanut oil
1 teaspoon mustard seed
1 teaspoon cumin seeds
1 teaspoon white sesame seeds
2 slit green chillies
8 fresh curry leaves
Nutrition Info
Calories 175
Fat 4g
Carbs 28g
Fiber 1g
Sugar 0g
Protein 5g
How to Make It
1. Step
Grease a 9-inch round or square cake pan.
2. Step
Add Rava (semolina) to a mixing bowl. Next, add chopped spinach, ginger and green chili paste, salt, and turmeric.
3. Step
Add 1 and a half cups of warm water little by little, and start whisking the batter until smooth and lump-free. Let the batter rest for 20 minutes.
4. Step
After 20 minutes, the rava would have swelled soaking up all the water. Whisk - if the batter is too thick/unmixable, add remaining ⅓ cup water and little by little and whisk. If the batter is smooth before this, don’t add the remaining ⅓ cup water. Add about 3 cups of water to a dhokla steamer or a deep wide-mouthed pot.
5. Step
Cover and let it simmer.
6. Step
Now add eno (fruit salt) to the batter and whisk well. The batter will become fluffy.
7. Step
Pour the batter into the prepared dhokla plate or cake pan and place the cake pan in the pot.
8. Step
Cover and steam for 15 mins. Once cooked, check that the batter is cooked by testing with a knife. Insert knife - if the knife comes out clean, then the dhokla is cooked.
9. Step
Cut the dhoklas into squares or diamond shape
10. Step
To make the tempering, add oil to a small saucepan.
11. Step
Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Turn off the heat. Add curry leaves.
