Hara Bhara Dhokla

By Chef Jasmine Dsouza

From Namaste Breakfast

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Indian

Key Ingredients:

Nutrient rich dhoklas made with spinach and fresh fenugreek leaves

Short History: Dhokla or Khaman Dhokla is a vegetarian preparation from the western state of Gujarat. It is made from a fermented batter of gram flour. It is possibly an improvisation of ‘dukkia’, a precursor to the dhokla made from pulses that is mentioned in the Jain text dated in the year 1066 BCE. The most recent mention of ‘dhokla’ can be found in the Gujarati Varanaka Samuchaya dated 1520 BCE. There are many variations of the dhokla recipe such as the white/Khatta Dhokla, sweet dhokla, mixed dal dhokla, rava dhokla and the chana dal dhokla among other varieties..

What is Hara Bhara Dhokla: Hara Bhara Dhokla is a savoury steamed snack made from pureed spinach and fenugreek leaves mixed into gram flour along with other seasoning. It is then steamed and served with a tempering of mustard, green chillies and sometimes fresh coconut. The Hara Bhara Dhokla is a delicious and healthy snack that includes other nutrient-rich leafy vegetables in the diet..

Top ways to prepare: The benefits of a dhokla are optimum when it is naturally fermented as against immediate fermentation. You can make the dhokla in a pressure cooker by removing the whistle and steaming it. If the pressure cooker size is small you can make the dhokla in small bowls too. In this case, the cooking time will be reduced. To check if it is done, put a toothpick and if it comes out clean, it is done. However, let it cool down a bit before cutting into squares..

Cooking Tips: You can blanch and puree the spinach and fenugreek leaves before adding it to the gram flour. Add very little water if you are using blanched spinach and fenugreek leaves..

Serving Suggestion : Hara Bhara Dhokla is accompanied by green and tamarind chutneys. Tea/coffee may be served too..

Health Tips:

Hara Bhara Dhokla is rich in proteins, carbohydrates and fibres.

Ingredients

Spinach (palak), chopped 1 cup
Fresh fenugreek leaves (methi), finely chopped 1 cup
Ginger-green chilli paste 2 tsps
Gram flour (besan) 1½ cups
Salt to taste
Sugar 2 tsps
Fruit salt 2 tbsps
Fresh coriander leaves a few sprigs
Fresh coconut, scraped ½ cup

Methods

Put spinach, fenugreek leaves, ginger-green chilli paste and ½ cup water in a blender jar and blend to a fine puree.
Transfer the puree into a mixing bowl, add gram flour and mix well. Add a little water while mixing to get the required consistency. Add salt and sugar and mix well.
Heat sufficient water in a steamer. Grease the dhokla moulds.
As the water in the steamer begins to boil, add fruit salt to the batter and mix well. Pour the batter into the moulds, attach them to the stand and keep the stand in the steamer. Close the steamer and steam for 10-15 minutes.
Take the stand out, remove the moulds and let them cool down. Finely chop fresh coriander leaves.
Cut the dhokla into squares or diamonds, remove the pieces from the mould and arrange them on a serving platter.
Garnish with coriander leaves and coconut and serve.