Palak Methi Dhokla
by Tarla Dalal
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Added to 90 cookbooks
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A batter of chola dal is fortified with a couple of tasty greens and cooked into yummy dhoklas that have a tempting aroma and nice flavour.
Since spinach and fenugreek leaves are used, this non-fried snack also imbibes the characteristic flavour of fenugreek, which is very appetizing.
A dash of green chilli paste boosts the flavour of the Palak Methi Dhokla even more, making it a super-hit dhokla that everyone will love.
You can also try other non-fried snacks like Patra and Non Fried Pakodi Chaat .
- Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
- Put in a mixer along with approx. ¾ cup of water and blend till smooth.
- Transfer the mixture into a deep bowl, 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 evenly over it.
- When the bubbles form, mix gently.
- Pour half 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 to 12 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 with green chutney.
Nutrient values per serving
|Vitamin A||396.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||2.8 mg|
|Folic Acid||45.5 mcg|
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