Instant Palak (Spinach) Dhokla / Healthy Spinach Dhokla is spongy, soft, moist, and delicious. Palak Dhokla is another version of the famous Gujarati Instant Khaman Dhokla. It is a perfect breakfast to start the day with or for the in-between snack of the day. We can even serve this Dhokla as a healthy starter for the party or get together. It is healthy, protein-packed, and nutritious with spinach and chickpea flour.
About 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 varieties of Dhokla, and I love all of them.
But instant Khaman Dhokla is my most favorite. It is deliciously soft and spongy, and moreover, they are 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 it makes it more nutritious.
Why You Will Love This Dhokla
- 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, and they are 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 not only break the lumps but also aerate the flour. And that will ensure light and fluffy Dhokla.
- Sooji (Rava/Semolina): Sooji will help make the Dhokla more soft and spongy. Use either the fine or coarse variety; it really 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.
Helpful Tips
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.
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 (Spinach) Dhokla / Healthy Spinach Dhokla
Video
Ingredients
For Palak Dhokla
- 1 Cup chickpea flour (Besan)
- 2 tablespoon Sooji (Semolina)
- 2 teaspoon sugar
- 1 teaspoon Salt or to taste
- 2 Cups tightly packed spinach leaves
- ½ Cup water
- 1 teaspoon green chili paste
- 1 tablespoon lime juice
- 2 teaspoon fruit salt (ENO)
For Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 Green chili slitted
- 2 tablespoon water
For Garnishing
- Coriander leaves finely chopped
- Fresh coconut shredded (Optional)
Instructions
For Palak 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 boil.
- Sieve chickpea flour, and to this, add Sooji (Semolina), sugar, and salt. Whisk well and 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.
- Add fruit salt (ENO) to the batter and add few water drops on top of fruit salt. Mix it immediately and gently. Fruit salt should be mixed into the batter evenly. The batter will be almost double; pour it immediately 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.
For Tempering:
- Heat oil in a small pan, add mustard seeds.
- After mustard seeds start crackling, add slitted green chili. Then add 2tbsp of water carefully and let it come to a boil. Turn off the heat.
- Spread this tempering mixture on Palak Dhokla evenly. Garnish it with chopped coriander leaves and fresh coconut.
- Slice Palak Dhokla into a desired shape and size. Serve it with ketchup or with your choice of chutney.
Thanks for coming! Let me know what you think.