⁠Fluffy, Healthy & Green: Make Palak Dhokla Gujarati-Style At Home

Step 1:

To prepare the batter, mix besan, spinach puree, curd, ginger-chili paste, turmeric, salt, and lemon juice in a bowl. Gradually add water to make a smooth, thick batter.

Step 2:

Now let the batter rest for 10–15 minutes to enhance fermentation and texture.

Step 3:

Then add eno, just before steaming, and mix gently, and immediately pour the batter into a greased steaming tray.

Step 4:

Now steam the Dhokla in a steamer or large covered pot for 15–20 minutes on medium flame, until a toothpick inserted comes out clean.

Step 5:

Allow the dhokla to cool and then cut it into square shape.

Step 6:

Then prepare the tempering. Heat oil in a small pan. Add mustard seeds, sesame seeds, hing, curry leaves, and green chilies. Sauté for a few seconds.

Step 7:

Pour the tempering evenly over the dhokla, serve warm with green or sweet tamarind chutney, and enjoy.