Instant Protein-Packed Palak DhoklaVeg

1

Soak the chilka moong dal and rice for 3 to 4 hours, then wash them thoroughly.

2

In a mixer jar, combine the soaked moong dal, rice, blanched spinach, green chillies, a small piece of ginger, and fresh coriander leaves.

3

Add a little water as needed and grind everything into a smooth batter.

4

Transfer the batter to a bowl and season with salt.

1

Grease your steaming plate with oil.

2

Ensure your steamer is preheated and piping hot.

3

If you are making the dhokla in batches, divide your batter. Mix in half of the fruit salt (Eno) into half of the batter right before you are ready to steam, as the reaction provides the essential sponginess.

1

Pour the prepared batter onto the greased plate and spread it evenly.

2

Sprinkle a little red chilli powder on top.

3

Place the plate in the steamer. Cover the lid with a cloth (to prevent steam water from dripping onto the dhokla) and steam on high heat for approximately 20 minutes.

1

Once steamed, remove the plate from the steamer and let it cool slightly.

2

In a separate pan, heat oil for the tadka (tempering).

3

Add mustard seeds, white sesame seeds, curry leaves, and a pinch of asafoetida (hing).

4

Cut the dhokla into squares and pour the hot tempering over them.

5

Garnish with fresh chopped coriander leaves and grated coconut, and serve with your favorite chutney.