Methi Palak Dhokla ( Non- Fried Snacks )
by Tarla Dalal
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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.
- Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
- Blend in a mixer, adding water as required (approximately ¾ cup) to a smooth paste.
- Add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well.
- Just before steaming, sprinkle the fruit salt and add 2 tsp of water over it.
- When the bubbles form, mix gently.
- 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.
- Steam for 10 minutes or till the dhoklas are cooked.
- Cool slightly and cut into equal pieces.
- Repeat with the remaining batter to make 1 more thali. Serve immediately.
- Always use your hands while mixing the batter to break the lumps.
Nutrient values per serving
|Vitamin A||583.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||4.2 mg|
|Folic Acid||49 mcg|
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