Wednesday, December 31, 2014

Palak Dhokla | Gluten free Spinach Savoury Cakes from Gujarat | How to make Palak Dhokla at home | Gluten Free and Vegan Recipe |Stepwise pictures


'Dhokla' are steamed glutenfree cakes from Gujarat, India. There are so many variations that you can try with the basic recipe. Though, Instant Kaman Dhoklas made using Gram Flour/ Besan is very popular, I personally prefer using the soaked lentils for preparing this healthy breakfast.  

A wholesome protein rich food to start your day. Also a great tiffin box recipe. Dhoklas are also tea-time partners and a healthy starter to your parties and picnics.

PALAK DHOKLA using Bengal Gram :

Preparation time: 8 hours
Cooking time : 10-15 minutes
Serves : 4
1 Cup = 250 ml

Ingredients :

For the batter:

1 Cup Channa Dal/ Bengal gram
1 teaspoon Red Chilli powder OR 1 green/red chilli 
Chopped Spinach leaves ( I took around 10 leaves)
1 teaspoon Fruit salt
A pinch of asafoetida
Salt to taste
Oil for greasing 

For the tempering:

2 teaspoon Oil
1/2 teaspoon Mustard Seeds
2 Finely Chopped Green Chillies
1 tablespoon freshly grated Coconut ( optional)
1 sprig Curry leaves

For the Sugar Glaze :( Optional)

1 tablespoon Sugar
2  tablespoons Water


1. Soak a cup of Channa Dal in water overnight.

2. Using little water grind the Dal to a fine paste. The batter should be like the Idli batter /pancake consistency.
TIP: You can grind the green or red chilli along with the dal.

3. Add the Chopped palak, salt and mix well.

4. Grease a Dhokla plate or any broad and flat vessel with 2 inch thickness with oil.

5. Add the fruit salt in the batter, mix well. The batter will become fluffy and light.

6. Immediately transfer the batter to the greased plate and steam the Dhoklas for approximately 15 minutes or till a fork inserted in the centre of the Dhokla comes out clean.

7. Remove the plate from the steamer and allow it to cool. 

8. Meanwhile, heat oil in a pan and temper with mustard and green chillies.

9. Cut the Dhoklas into desired shapes using a wet knife .

10. Garnish with the grated coconut and the tempering.

Optional step:( If you like your dhoklas sweet...)

11. In a small pan add the sugar and water. Let the sugar completely melt and when the water starts  boiling, switch off.

Pour the Sugar syrup on top of the dhoklas and serve.

TIP: When you want to pack the Dhoklas for office or School lunch box, you can add sugar ( according to your taste) in the batter itself.

You can add grated vegetables , mint leaves, cilantro etc.,in the batter.  Taste and health in one dish.  For other variations, do check out my  Instant Rice Dhokla and Mung Dhokla recipes .
I am sure you are tempted to try !

I served them with Green Chutney and Saunth!


With love,


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