link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: GREEN DHOKLA / HARA BHARA DHOKLA

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Friday, January 6, 2012


Schools have started and so has the daily grind for me with 2 little school going children and it is very important for me to ensure that the children eat a balanced diet which includes vegetables and greens.
I hid some greens (Spinach leaves, dried fenugreek leaves powder and coriander leaves), in my children’s favorite snack “dhokla”, my kids were enticed by the lovely fresh green colored dhoklas and ate them with delight.
I think it’s a nice way to make kids eats vegetables. Do try this steam cooked recipe packed with nutrition

Besan (gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tablespoons
Spinach leaves (Palak) – 10-12
Kasuri methi powder – ¼ tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sugar – 1tbsp
Ginger paste - 1 teaspoon
Green chilly paste - 1 teaspoon
Garlic paste – 1 tsp (optional)
Citric Acid (Nimbu ke phool) - 1/2 teaspoon or Lemon juice – 1 tsp
Eno Fruit salt or Soda Bicarb – 1 ½ tsp
For the tempering
Oil - 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
White Sesame seeds (til) – ½ tsp
Green chillies – 2-3
Curry leaves – A sprig
Asafetida (hing) - a pinch
For the garnish
Freshly grated Coconut – 1 tbsp
Coriander leaves – 3-4 tbsp

Rinse the Spinach leaves and 3 tablespoons of coriander leaves in a colander. Make a fine puree of the leaves in a blender without adding water.
In a big bowl add in all the ingredients except the Eno fruit salt and mix well using water to make a thick idli like batter. Let this rest for 10 minutes.
Add in the Eno fruit salt or Soda bicarb, Add little water and mix well.
You will notice that the mixture rises. Don’t wait too long once the batter rises.
When you see that the batter has risen immediately pour it onto a greased thali and steam, else your dholkas won’t turn out puffy and nice.
Remember the batter should’nt rest after adding the fruit salt.
Once the batter is poured into a deep greased plate, steam for about 10 - 15 minutes in a pressure cooker without the whistle or in a steamer.
When it’s done in a pressure cooker, keep it for about 10 minutes after you hear the whooshing sound of steam coming out through the top nozzle.
Once you turn off the gas, let the dhoklas rest for a while. Check with a knife, insert into the cake, if it comes free your dhoklas are done.
If not, steam cook for some more time.
For the tempering, heat the oil in a small pan and add the mustard seeds, when the mustard seeds crackle add in the cumin seeds & sesame seeds. Fry 2 -3 whole green chillies with the stalk, Add the curry leaves, Add in some asafetida and pour this over the steamed dhoklas.
Garnish with Finely chopped coriander leaves and some freshly grated coconut.
Cut into pieces and serve with coriander chutney or tamarind and date chutney.

I would like to pack some of my Hara bhara dhoklas to Priya Sreeram’s Fast Food Not Fat Food event.
This event was originally started by Priya Mahadevan 


Priya Sreeram said...

happy hoots to this one sukanya- can you link it to the event happening @ my space

Shanthi said...

Healthy and awesome dhoklas

Ramya Manja said...

Wow amazing way to make kids eat the veggies//Dhoklas luck utterly delicious and pics are very tempting...

Njoy blogging n happy cooking...

divya said...

wat a fantastic recipe...absolute delicious dish..:)

Latha said...

Healthy dhokla with beautiful color.

Sukanya said...

@Priya Sreeram - Sure I will link to your event.

Sukanya said...

Thanks Shanthi, Ramya, Divya and Latha. Iam glad you'll liked the recipe.

Kalpana Sareesh said...

Palak dhokla such an amazing way to include greens such an good recipe.. worth trying it .. for sure..

hv jn4 rnfvju hn fjmv nvtrngjv cftmgkivj mt said...

Nice variation of the usual dhokla recipe Sukanya. I think you should also send it to

Chitra said...

Nice color. lovely dhokla :)

Nupur said...

Wat nice colour to the Dhoklas.. i love the texture , fluffy and soft ..
will surely this this.

UK RAsoi


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