Palak Methi Dhokla
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 92 cookbooks
This recipe has been viewed 75468 times
palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with 23 amazing images.
palak methi dhokla is a wholesome snack which is sure to enjoyed as a family treat. Learn how to make Gujarati palak methi dhokla.
A batter of chola dal is fortified with tasty palak, fenugreek leaves and cooked into yummy spinach dhokla that have a tempting aroma and nice flavour.
To make palak methi dhokla, soak the chola dal in enough water. Drain and combine with ¾ cup of water and blend in a mixer 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. Serve palak methi dhokla immediately with green chutney.
Since spinach and fenugreek leaves are used in this steamed snack, it also imbibes the characteristic flavour of fenugreek, which is very appetizing.
A dash of green chilli paste boosts the flavour of the gujarati palak methi dhokla even more, making it a super-hit dhokla that everyone will love.
Tips for palak methi dhokla. 1. You can use any of the greens like spinach and fenugreek also. 2. Add the fruit salt, just before steaming, else you won’t get spongy dhokla. 3. Choose a thali which has slight height so the dhoklas can puff up easily.
You can also try other non-fried snacks like Patra and Non Fried Pakodi Chaat.
Enjoy palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla | with step by step photos and video below.
- 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, 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 the palak methi dhokla immediately with green chutney.
Palak Methi Dhokla recipe with step by step photos
What are Dhoklas? Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
There are innumerable dhokla recipes falling under different types, so you can make this snack multiple times a week and still not get bored. Some dhokla batters like the healthy Moong Dal Dhokla require grinding and fermentation, while others like the Rava Dhokla are quick-fix options that you can simply mix and steam. If you have just a few minutes, not to worry, you can put together yummy Khaman Dhokla in the microwave - Microwave Mug Dhokla! You can even make Khatta Dhokla with handy idli batter. So, depending on the availability of time and ingredients, you can pick a dhokla recipe.
The best part is that you can always reinforce your dhokla batter with delicious and tasty veggies and greens, like grated carrots, crushed green peas or fenugreek leaves. This makes the dhokla colourful, tasty and healthy too. Once you know the different types of dhokla batters, you can go it on your own, by varying the added veggies, tempering, and so on, according to preferences and availability.
To make palak methi dhokla recipe | Gujarati palak methi dhokla | steamed snack | spinach dhokla, we need chola dal. It is split cow pea (chawli). While buying ensure it is free of moisture and debris. Chola dal is an excellent source of potassium and also rich in soluble fiber which helps to eliminate cholesterol from the body, thus protecting the heart. It is also a good source folate, copper, phosphorous, iron, calcium manganese. It is certainly a source of protein like most other dals.
Clean, wash the chola dal with enough water.
Soak the chola dal in enough water in a deep bowl for at least 6 hours.
Drain the chola dal and keep aside. This is how it looks like after soaking and draining.
Put the soaked and drained chola dal in a mixer jar.
Add approx. ¾ cup of water for blending.
Blend till you get a smooth mixture.
Transfer the mixture for Gujarati palak methi dhokla into a deep bowl.
Add chopped spinach. Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach has 25% having soluble fiber and 75% insoluble fibre. Spinach is good for the heart, diabetics and eyes. Read this on the 17 benefits of spinach and why you should eat it.
Also add chopped fenugreek leaves. Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. See all benefits of methi leaves here.
Add green chilli paste for spicy flavour.
Add little asafoetida also. This spice aids in digestion.
Add salt as per taste.
Mix all the ingredients for spinach dhokla. This is the batter for the dhokla.
Just before steaming, sprinkle the fruit salt over the batter. The fruit salt is sprinkle just before steaming so the dhoklas turn fluffy. Adding it well in advance will not have the same effect.
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 in a dhokla steamer for 10 to 12 minutes or till the dhoklas are cooked.
Cool the steamed snack slightly and cut into equal pieces.
Repeat with the remaining batter to make 1 more thali.
Serve palak methi dhokla immediately with green chutney.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.