Palak Sooji Dhokla (Spinach Rava Dhokla) – Winter Special

Name: Palak Sooji Dhokla (Spinach Rava Dhokla) – Winter Special
Cuisine: Indian
Ingredients: 1 cup Rava or Sooji; 1 cup Curd; 1/2 cup Spinach Puree; 1 tsp Oil; 1 tsp Eno; 1 Juice of lemon; 2 Chopped green chilli; to taste Salt; Tempering :; 1/2 tsp Mustard seeds or Rai; 1 tbsp White Sesame; 4-5 Curry leaves; 1/2 tbsp Oil; 4 tbsp Water; 1-2 Chopped green chilli

MadAboutCooking @cook_11815208

Amsterdam

Spinach Rava Dhokla is a light and healthy breakfast recipe which is very easy to make. Rava which is also known as sooji or semolina. Rava or Semolina is made up of durum wheat which means it keeps you full for a longer period of time and prevents you from overeating. Spinach Rava Dhokla is made within 15 minutes (excluding soaking time), so it’s perfect breakfast recipe. Spinach or Palak is very famous leafy vegetable found everywhere in sufficient amount in the winter season. Fresh leaves are a rich sauce of several vital antioxidant vitamins like vitamin-A, vitamin-C, and flavonoid polyphenolic antioxidants.

MadAboutCooking @cook_11815208

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Ingredients

1 cupRava or Sooji
1 cupCurd
1/2 cupSpinach Puree
1 tspOil
1 tspEno
1Juice of lemon
2Chopped green chilli
to tasteSalt
Tempering :
1/2 tspMustard seeds or Rai
1 tbspWhite Sesame
4-5Curry leaves
1/2 tbspOil
4 tbspWater
1-2Chopped green chilli

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Steps

1

Mix all ingredients except Eno and keep aside for 10 minutes.
Keep 2 cups of water in a deep kadai and put a stand in it. Cover it and let it boil for 5 minutes.
Pour prepared batter into the greased pan and place it on the stand inside the kadai.
Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
2

To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
3

Switch off the flame and allow dhokla to cool completely.
Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
For Tempering:
Heat oil in a small pan. First, add the mustard seeds. Let them papaya first.
Add curry leaves and white sesame, and allow to crackle. Then add chopped green chilli. Now add water, let it boil for 1 minute. Switch off the flame.
Spread tempering over dhokla and Enjoy.

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MadAboutCooking @cook_11815208

on May 14, 2018 08:58

Amsterdam

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer.Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Please visit my blog for the more healthy recipes. Here is a link - https://madaboutcookingwithrupali.com/