Spinach Dhokla

Spinach Dhoklas-A variation of dhoklas, steamed chopped spinach in a chickpeas (Besan)batter seasoned with ginger and chillies and spices.Served sauted with a tadka sprinkling of sesame seeds, coriander and chillies.

Ingredients:

8oz besan (chick pea flour)
1 teaspoon ginger paste
16 oz spinach leaves coarsely chopped and washed
2 teaspoons salt
1 teaspoon ajwain seeds
1 teaspoon chilli powder
4 green chillies finely chopped
1 tablespoon oil
4 tablespoons tamarind pulp
1 teaspoon sugar
1 ½ teaspoons eno salts
1 teaspoon turmeric
1 cup water

For tarka:

1 tablespoon oil
1 teaspoon sesame seeds
2 dried red chillies
2 bay leaves
½ teaspoon mustard seeds

Method:

1. Oil a thali and set aside
2. In a bowl sieve the besan
3. Add the ginger, green chillies, salt, ajwain, turmeric, chilli powder, tamarind pulp, sugar, 1 tablespoon oil and 1 cup water.
4. Mix to form a thick batter
5. Add the spinach leaves and eno salts and mix thoroughly.
6. Transfer the mixture to the oiled thali and place in a steamer.
7. Steam until firm but springy to touch.
8. Remove from steamer and allow to cool.

9. Cut into 3 long blocks and then cut each block into 1 cm wide slices.

For tarka:

1. In a wok, heat 1 tablespoon oil, add mustard seeds, sesame seeds, red dried chillies and bay leaf.

2. Add the sliced spinach dhokla and stir fry/saute till they start to crisp up and brown slightly.

Transfer the spinach dhokla to serving dish serve with tea and coriander chutney.

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 Semolina dhokla