Ingredients:
For Dhokla:
Gram Flour - 1 cup
Spinach - 1 cup finely chopped and blanched
Yogurt - 1/4 cup
Ginger - 1 tspoon grated
Green Chilies - 2 finely chopped
Lemon Juice - 1 tblspoon
Eno Fruit Salt - 1 tspoon
Salt - to taste
Oil - 1 tblspoon
For Tempering:
Oil - 1 tblspoon
Mustard Seeds - 1 tspoon
Green Chili - 4-5 slit into 4
Curry Leaves - 5-6 chopped
Asafetida - 1 pinch
water - 3 tblspoon
Method:
Blanch or steam the spinach leaves along with stalk. Allow it to cool.
Once cooled finely chop them .
In a wide bowl add in the gram flour, chopped spinach, yogurt and oil. Mix well.
Add a little water at a time to make the thick dropping batter. The batter should be of dropping consistency, not very runny.
Now add in salt, sugar (if using) and lemon juice and mix well avoiding any lumps in the batter.
Now leave the batter rest for about 10 minutes.
Meanwhile grease a steamer plates and keep ready. Prepare the steamer with water and keep aside.
Once the batter has rested, mix in the fruit salt and mix well with the whisk. Do not beat it very much.
Just mix until the fruit salt is combined well into the batter, and its starts to get fluffy.
Immediately pour the batter in the greased plates and place it into the steamer for steaming.
Steam on high in the steamer for around 20 minutes or until toothpick inserted inside comes out clean.
Remove the steamed spinach/palak Dhokla's from the steamer and allow it cool for 10 minutes.
Heat oil in a Tadka/Small pan; add asafetida, mustard seeds, curry leaves and allow them to crackle.
Add in the slit green chilies as well. Let them get brown.
Turn off the heat and gradually add the 3 tablespoons of water to the tempering.
Take care as the oil will start spluttering. Adding water is necessary as it helps in keeping the Dhokla soft and moist.
Drizzle this seasoning on top of the Palak Dhokla. Cut the Dhokla into desired pieces.
Serve Dhokla warm with choice of dips. I serve them with green mint and coriander chutney.
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