Instant Palak Dhokla is spongy, soft, moist, and delicious. This recipe is another version of the famous Gujarati Instant Khaman Dhokla. It is healthy, protein-packed, and nutritious with spinach and chickpea flour!
These Healthy Spinach Dhokla are a perfect breakfast to start the day with or as an in-between snack for the day. We can even serve this Dhokla as a side dish or healthy starter for a party or get-together.
What is Dhokla?
Dhokla is a soft and spongy savory cake that originated in Gujarat and is popular throughout the country. This dish is versatile, and there are many varieties of dhokla. The types of dhokla include white and yellow, made with different lentils and rice, gram flour, or semolina. Dhokla is traditionally made with a fermented batter and then steamed. At the same time, some varieties are made instantly.
Healthy and Delicious Instant Palak Dhokla
Dhokla is an inseparable part of the Gujarati menu in the Gujarati families. And as a Gujarati, I am no exception. We have a variety of Dhokla, and I love all of them.
This Instant Palak Dhokla is one of my favorites. They are deliciously soft, spongy, and easy and quick to make.
So, I have made the traditional Khaman Dhokla with an exciting and healthy twist. Adding spinach does not make any difference in the Dhokla’s deliciousness but makes it more nutritious.
Why You Will Love This Recipe
- Instand Palak Dhokla is protein-packed and nutritious.
- They are steamed, soft, spongy, moist, and delicious.
- The recipe is easy to make.
- Making this Dhokla is quick, done in under 30 minutes.
- The recipe is vegetarian, vegan, and without onion and garlic.
- It is perfect for a healthy breakfast and snack.
- Instant Palak Dhokla can also be served as a party appetizer or tea-time snack.
Ingredients and Notes
This recipe requires very few ingredients readily available in our pantry. Even though this recipe is simple, it is essential to measure the ingredients correctly.
Batter
- Chickpea Flour: Chickpea flour is the base of the Dhokla. So, use chickpea flour that is of good quality and as fresh as possible. This flour is fine in texture, and so is not free-flowing. There are usually small lumps of flour. We need to break the lumps before starting the recipe. The best way is to sieve the flour. By sieving, we can break the lumps and aerate the flour. And that will ensure light and fluffy Dhokla.
- Sooji (Rava/Semolina): Sooji will help make the Dhokla soft and spongy. Use either the fine or coarse variety; it doesn’t matter.
- Sugar: Sugar elevates the other flavors of the dish.
- Salt: Add salt to taste.
- Spinach: Choose fresh and tender spinach. Do not use the spinach stems to make a puree.
- Green Chili Paste: You can add chili paste to your taste. If making it for kids, you can skip adding chili paste.
- Lemon Juice: Lemon juice adds flavor and helps Dhokla rise by reacting with fruit salt.
- Fruit Salt (ENO): I like to use fruit salt to make Dhokla. It always guarantees fluffy, well-risen Palak Dhokla. However, if you do not have fruit salt, use baking soda.
- Spinach Puree: With 2 cups of tightly packed spinach leaves and half a cup of water, we can yield 1¼ cups of puree. But if it is less, make sure to add more water to mark it up to 1¼ cups. And if you get more spinach puree than needed, use only as much mentioned in the recipe.
Tempering
- Oil: We do not need too much oil; use 1-2 teaspoon of oil for the tempering.
- Mustard Seeds: These seeds are a must for the flavorful tempering of Instant Palak Dhokla.
- Green Chili: You can skip it if you want.
- Water: Adding water to the tempering makes the Dhokla softer and moist.
Garnishing
- Coriander Leaves: Top the Instant Palak Dhokla with finely chopped coriander leaves before serving.
- Coconut: Garnish the Dhokla with fresh grated coconut if you prefer.
How To Make Instant Palak Dhokla
Making Dhokla
- Grease the thali or baking pan (8 – 9 inch diameter) with oil and set aside.
- Add 2-3 cups of water (quantity of water depends on steamer’s size) to the steamer and bring the water to a boil.
- Sift the chickpea flour in a medium mixing bowl and whisk well.
- Add semolina, sugar, and salt and whisk well until everything is well combined.
- Set aside.
- In a blender jar, take spinach leaves and ½ cup of water.
- Blend it into a fine puree.
- The puree should be 1 & ¼ cups; if it is less, add more water to make it 1 & ¼ cups.
- Add spinach puree, green chili paste, and lime juice to the flour mixture.
- Mix well into a smooth batter.
- The batter should be medium thick with a flowing consistency.
- If the batter is too thick, add more water, one tablespoon at a time.
- And if the batter is thinner, add a bit more chickpea flour.
- Add fruit salt (ENO) to the batter and add a few water drops on top of the fruit salt.
- Mix it immediately and gently.
- Fruit salt should be mixed into the batter evenly.
- It will make the batter almost double in volume.
- Immediately pour the batter into a greased thali or pan.
- Place the thali or pan in the steamer and cover.
- Steam the Palak Dhokla on medium to high heat for 10-12 minutes.
- Check the doneness of Dhokla by inserting a tester or tip of a knife in the center of Dhokla.
- Turn off the heat.
- After a minute, remove thali or pan from the steamer and set aside.
Tempering Instant Palak Dhokla
- Heat oil in a small pan and add mustard seeds.
- After mustard seeds start crackling, add slitted green chili.
- Then, carefully add ¼ cup of water and bring it to a boil.
- Turn off the heat.
- Spread this tempering mixture on Palak Dhokla evenly.
- Once the tempering water is absorbed in Dhokla, garnish it with chopped coriander leaves.
- Slice Instant Palak Dhokla into a desired shape and size.
- Serve it with your choice of chutney.
Helpful Tips For Instant Palak Dhokla
Chickpea Flour (Besan): The flour must be sifted or sieved before being used in the recipe. It should be lump-free to make a smooth batter.
Batter Consistency: The batter should be medium thick with a flowing consistency. If the batter is too thick, add more water, one tablespoon at a time. And if the batter is thinner, add a bit more chickpea flour.
Fruit Salt: If you do not have fruit salt, use ½ teaspoon of baking soda.
Steaming: Steam the Instant Palak Dhokla for only 12-14 minutes; do not overcook. Check the doneness by inserting the tip of the knife in the center; it should come out clean.
Tempering: You can also add cumin seeds and sesame seeds to the tempering if you prefer.
Garnishing: You can skip garnishing or garnish the Dhokla with the elements of your choice.
More Indian Appetizers and Snacks
Recipe Card
Instant Palak Dhokla / Healthy Spinach Dhokla
Video
Ingredients
For Palak Dhokla
- 1¼ cups (140g) chickpea flour (Besan)
- 1½ tablespoon Sooji (Semolina)
- 2 teaspoon sugar
- 1 teaspoon Salt or to taste
- 2 cups (80g) spinach leaves
- ½ cup (120ml) water plus as needed
- 1 teaspoon green chili paste (or add to taste)
- 1 tablespoon lemon juice
- 1½ teaspoon fruit salt (ENO)
For Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 Green chili slitted
- ¼ cup water
For Garnishing
- Finely chopped coriander leaves
Instructions
Making Palak Dhokla
- Grease the thali or baking pan (8 – 9 inch diameter) with oil and set aside.
- Add 2-3 cups of water to the steamer (the quantity of water depends on the steamer’s size) and bring the water to a boil.
- Sift chickpea flour in a mixing bowl. Add Sooji (Semolina), sugar, and salt. Whisk well and set aside.
- In a blender jar, combine spinach leaves and ½ cup of water. Blend the mixture into a fine puree. It should be 1¼ cups; if it is less, add more water to make it 1¼ cups.
- Add spinach puree, green chili paste, and lemon juice to the flour mixture. Mix well into a smooth batter.
- The batter should be medium thick but with a flowing consistency. If your batter is too thick, add more water, one tablespoon at a time. And if it is too thin, add a little more chickpea flour.
- Add fruit salt (ENO) to the batter and a few water drops on top of it. Mix it immediately and gently. The fruit salt should be mixed evenly into the batter. The batter will become almost double in volume.
- Immediately pour the batter into the prepared thali or pan. Place the thali or pan in the steamer and cover.
- Steam the Palak Dhokla on medium to high heat for 12-15 minutes. Check the doneness of Dhokla by inserting a tester or tip of a knife in the center of Dhokla.
- Turn off the heat. After a minute, remove thali or pan from the steamer and set aside. Allow the Dhokla to cool down slightly before tempering.
Tempering the Dhokla
- Heat oil in a small pan, add mustard seeds.
- After mustard seeds start crackling, add slitted green chili. Then, carefully add ¼ cup of water and bring it to a boil. Turn off the heat.
- Spread this tempering mixture on Palak Dhokla evenly. Garnish it with chopped coriander leaves.
- Slice Palak Dhokla into a desired shape and size. Serve it with your choice of chutney.
Notes
- Chickpea Flour (Besan): The flour must be sifted or sieved before being used in the recipe. It should be lump-free to make a smooth batter.
- Batter Consistency: The batter should be medium thick with a flowing consistency. If the batter is too thick, add more water, one tablespoon at a time. And if the batter is thinner, add a bit more chickpea flour.
- Fruit Salt: If you do not have fruit salt, use ½ teaspoon of baking soda.
- Steaming: Steam the Instant Palak Dhokla for only 12-14 minutes; do not overcook. Check the doneness by inserting the tip of the knife in the center; it should come out clean.
- Tempering: You can also add cumin seeds and sesame seeds to the tempering if you prefer.
- Garnishing: You can skip garnishing or garnish the Dhokla with the elements of your choice.
Thanks for coming! Let me know what you think.