Super Spinach Dhokla

Methods

• Clean and blanch spinach in a non-stick pan of boiling water. Drain and put into a grinder jar and grind to smooth puree with green chillies and ginger. Transfer into a bowl.
• Take gram flour in a mixing bowl, add soda, salt, semolina and yogurt and whisk to a smooth paste.
• Add spinach puree, 2 tsps oil and lemon juice and mix well. If the mixture is too thick add a little water to get the required pouring consistency batter with no lumps.
• Heat sufficient water in a steamer and grease the dhokla plates.
• Pour the batter into the greased plates, fit them on the stand. Keep the stand in the steamer, cover and steam for 15-20 minutes.
• To make the tempering, heat 2 tbsps oil in a small non-stick pan, add asafoetida and mustard seeds. Once the seeds splutter, add green chillies and curry leaves and sauté for 1 minute.
• Take the dhokla out of the steamer, pour this tempering over them and set aside to cool slightly.
• Cut into any shapes and arrange them on serving plates and serve.