Palak Dhokla also knows as Spinach Dhokla is a nutritious snack recipe made with fresh spinach & besan (gram flour).
This is a gluten-free, beginner-friendly, no onion no garlic (satvik), snack dish often paired with tea or coffee.
About Palak Dhokla
What is dhokla?
Dhokla is a popular Gujarati steamed snack.
Made from fermented besan (gram flour), rice or lentils.
It has a light, fluffy and spongy texture with mild tangy flavours.
Dhokla is often served for breakfast or as an evening snack.
This dhokla is often garnished with a tempering of mustard seeds, curry leaves, sesame seeds and green chillies.
Though originating from Gujarat, this snack is popular all across India. People of all age groups from kids to elders love munching upon these soft & spongy dhoklas along with coriander chutney and tamarind chutney.
All across India, you will find farsaan shops (sweet shops) selling these nutritious soft spongy dhokla early in the morning and in late noon or evening.
It is paired with chutneys like sweet tamarind chutney and green coriander chutney.
What is Palak Dhokla?
Palak Dhokla is a nutritious twist to the traditional dhokla recipe.
It is made using spinach (palak) puree, besan (gram flour) and few spices.
Palak dhokla is a perfect way to sneak in some extra greens into your diet.
Not only it give a beautiful green colour to the dhokla but also makes the dhokla more nutritious.
Spinach is an excellent source of Iron and vitamins A & C all of which make this one of the healthy snacks to consume.
Also as this dhokla is steamed, itโs low in oil and calories making it a popular choice for weight-watchers.
To make this palak dhokla (spinach dhokla), fresh spinach leaves are blanched and blended to a smooth puree.
The dhokla batter is prepared by mixing besan (gram flour), spinach puree, yogurt, green chillies and ginger.
Eno fruit salt or baking soda is added to batter rice and gives dhokla its distinctive characteristic of fluffiness.
The batter is then poured onto a greased dish and steamed for 20 minutes until itโs cooked through and firm to touch.
A tempering of mustard seeds, sesame seeds, green chillies and curry leaves is poured over to enhance its flavour.
Why should you try Palak Dhokla?
Itโs quick and easy to make. This dish is perfect for busy days when you want something healthy, filling and quick to prepare.
Everyone loves this dish. Its soft texture and mild flavour make this palak dhokla a hit with kids and adults.
It is nutritious and versatile. You can enjoy this palak dhokla at any time of the day whether itโs for breakfast, evening snacks or even as a light meal for dinner.
Frequently Asked Questions
Is Palak Dhokla gluten-free?
Yes, palak dhokla is naturally a gluten-free dish made with besan (gram flour).
How can make Palak Dhokla vegan?
Skip adding yogurt and instead add water to make the perfect batter.
Can I use frozen spinach to make Palak Dhokla?
Yes, you can use frozen spinach if fresh is not available. Thaw the frozen spinach and drain excess water before blending to puree.
What can I serve this Palak Dhokla with?
Palak dhokla pairs best with sweet & tangy tamarind chutney, ketchup or with green coriander chutney. Pair it with a hot cup of tea or coffee.
How long does it take to steam Palak Dhokla?
It takes about 20 minutes to steam depending on the thickness of the batter and the size of the dish you will be using.
What other vegetables can be used instead of Palak (Spinach)?
Vegetables like methi (fenugreek leaves) and green Amaranth leaves can be used. You can also use sprouts like green mung beans or mixed sprouts.
Serving Suggestions
Palak dhokla can be served for breakfast, evening snacks or as a party appetiser along with tamarind chutney or coriander chutney.
It pairs best along with tea and coffee.
Storage Options
Palak dhokla stays good for 2-3 days in the refrigerator. Store it in an airtight container.
To reheat, first thaw the dhokla and steam for about 5-7 minutes or you can microwave for 30-40 seconds to retain the softness.
Related Recipes
No Onion No Garlic (Satvik) Recipes
How to make Palak Dhokla (Spinach Dhokla)
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Recipe Card
Instant Palak Dhokla | Spinach Dhokla | Healthy Dhokla Recipe
Ingredientsย ย
- 1 cup Palak (Spinach) , pureed
- 1.5 cups Besan (Gram Flour)
- 2-3 Green Chillies
- 1/2 inch Ginger
- 1/2 teaspoon Turmeric Powder
- 3 tablespoons Curd (Yogurt)
- 2 teaspoon Eno Fruit Salt OR 1/2 tsp Baking Soda
- 1 tablespoon Sugar
- Salt to taste
- 1 teaspoon Oil
- Water as per require to make the batter
For Tempering
- 2 tablespoons Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Hing (Asafoetida)
- 4-5 Curry Leaves
- 2 teaspoons Sesame Seeds
To Garnish
- 1/4th cup Coriander Leaves
- 1/4th cup Fresh Coconut
Instructionsย
To Make Palak Puree (Spinach Puree)
- In a blender add roughly cut palak (spinach), green chillies, and ginger.
- Add 2 teaspoons of water and grind to a puree. Blend to a smooth fine paste.
To Make the Dhokla Batter
- Mix well to smooth batter, and make sure no lumps are formed.
- The batter should be thick in consistency but still be flowing.
- Once the batter is mixed properly, add salt to taste and sugar and mix.
- Meanwhile, prep the steamer or pressure cooker. Add 3 to 4 cups of water to the steamer/pressure cooker.ย
- Place a steel rack or a ring. Cover the steamer / presssure cooker and bring the water to boil.
- The amount of water that needs to be added depends upon the size of steamer / pressure cooker. I have a larger steamer so I added 3 cups of water.ย
- Ensure their is enough water in the steamer as we need to cook the dhokla for about 20-25 minutes.
- Quickly stir the dhokla batter. The fruit salt should be mixed evenly with the batter.ย
- While whisking you will notice that the dhokla batter begins to turn frothy and turns light.
- The key here is to mix fruit salt properly with the batter otherwise the dhokla will get uneven texture and can turn out dense.
- Immediately pour the batter in the greased tray and tap the try gently so that the surface will get even.
- Place the dhokla tray in steamer. Cover the lid and let it cook on medium flame for about 20 minutes.
- Incase you are using pressure cooker, remove the whistle while steaming the dhokla, cover with lid and cook.
- After 20 minutes check if the dhokla is cooked through. Insert a toothpick or knief in the middle, if it comes out clean then the dhokla is ready.ย
- If you see the batter getting stick to toothpick or knife then cover for another 5 minutes and cook.
- Once the dhokla is cooked, remove the dhokla tray and keep it aside to cool a bit. By the time dhokla cools down, prepare the tempering.
- Once dhokla is luke warm, slide the knife along the edges.
- Keep the plate over the tray and invert it. As we greased the tray earlier, dhokla will slide very easily from the tray. Cut the dhokla in squares or diamonds as you like.
For Tempeing
- Lower the flame and gradually add half a cup of water to the seasoning. Be careful while adding water as the oil start spluttering.
- To keep dhokla soft and moist it is important to add water to the dhokla.
- Pour this tempering over the dhokla and spread evenly.ย
- Garnish withย finely chopped coriander leavesย &ย freshlyย scrapedย coconut.
- Palak dhokla is ready, serve with chutney along with a hot cup of adrak tea (ginger tea)!ย ย ย
