Palak Dhokla

1 bunch palak (200 gms)

1.5 cup rava

1.5 cup besan

1 cup curd

1/2 cup Corriander leaves

4-5 green chillies

2-3 cloves garlic (optional)

1” ginger

1 tbsp lime juice

3 tbsp sugar

Salt

Oil

Eno / Baking soda – 1 tsp

 

For tempering

1 tsp white til

1 tsp mustard

1 tsp jeera

Curry leaves

1-2 green chillies

Coriander leaves 

Cut stems of the palak leaves and blanche the leaves in boiling water for a minute or so. Immediately transfer them to chilled water. This will retain green color of palak.  Drain water after some time. Make paste of palak, along with corriader leaves, ginger, green chillies, sugar and curd.

In a bowl sieve the besan and rava. Add the palak paste and mix well. Add water to adjust consistency. Add salt,  1-2 tsbp oil, lime juice and mix well. Beat the batter well, for aeration. Let it rest for 15-20 minutes.

Grease a vessel with oil, in which dhokla will be made. Keep it aside. Heat water in a vessel or cooker. Keep a stand on it. 

Now add the eno or baking soda into the batter and blend well. Immediately transfer to the greased vessel and steam it in the vessel/cooker for 20-25 minutes on medium to high flame.

Once done keep it aside and prepare the tempering in 2-3 tbs oil. Pour the tempering on the dhokla and spread evenly. Cut into pieces and serve just by itself or with tomato ketchup.