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Methi Palak Dhokla ( Non- Fried Snacks )


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Methi palak dhokla, a good way to incorporate dal and leafy vegetables in your diet, you can use any leafy vegetable like chawli or dill in this recipe. However, methi and palak are the most commonly used. Black eyed beans also called as cow peas or chawli beans are extremely rich in iron and folic acid, making this a very healthy recipe. Chola dal imparts a different kind of softness to these dhoklas.

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Soaking Time:  6 hours
Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

1 cup chola dal (split cow peas)
3/4 cup chopped spinach
3/4 cup chopped fenugreek (methi) leaves
1 tbsp oil
1 tsp ginger-green chilli paste
1/2 tsp asafoetida (hing)
1 tsp fruit salt
salt to taste
1/4 tsp oil for greasing

Method
  1. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
  2. Blend in a mixer, adding water as required (approximately ¾ cup) to a smooth paste.
  3. Add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well.
  4. Just before steaming, sprinkle the fruit salt and add 2 tsp of water over it.
  5. When the bubbles form, mix gently.
  6. Divide the batter into 2 equal portions and pour a portion of the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer.
  7. Steam for 10 minutes or till the dhoklas are cooked.
  8. Cool slightly and cut into equal pieces.
  9. Repeat with the remaining batter to make 1 more thali. Serve immediately.

Handy tip:
  1. Always use your hands while mixing the batter to break the lumps.
1 review received for Methi Palak Dhokla ( Non- Fried Snacks )
1 FAVOURABLE REVIEW

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 Reviewed By
expert chef, December 15, 2011

Delicious recipe! I added spinach and methi puree and dhoklas turned out great.
1 of 1 members found this review helpful

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Reviewed December 15, 2011 by expert chef

Delicious recipe! I added spinach and methi puree and dhoklas turned out great.

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