Spinach Corn Dhokla

Spinach Corn Dhokla

 

Servings - 2 - 3

 

INGREDIENTS

(For Spinach Corn Dhokla)

Semolina - 230 grams

Yogurt - 230 grams

Boiled sweet corn - 50 grams

Spinach - 100 grams

Salt - 1 teaspoon

Water - 100 milliliters

Fruit salt - 1 teaspoon

Water - 30 milliliters

Oil - 15 milliliters

Mustard seeds - 1 teaspoon

Cumin - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Curry leaves - 1 tablespoon

Green chili - 2 teaspoons

Red chili - 1/4 teaspoon

Sugar - 1 tablespoon

Water - 70 milliliters

 

(For Chutney)

Raw peanuts - 2 tablespoons

Cashews - 1 tablespoon

Coriander - 15 grams

Mint - 5 grams

Green chili - 2

Ginger - 2 teaspoons

Cumin - 1 teaspoon

Salt - 1 teaspoon

Black salt - 1/4 teaspoon

Sugar - 1/2 teaspoon

Lemon juice - 15 milliliters

Water - 45 milliliters

 

PREPARATION

(For Spinach Corn Dhokla)

  1. In a bowl, add 230 grams semolina, 230 grams yogurt, 50 grams boiled sweet corns, 100 grams spinach, 1 teaspoon salt, 100 milliliters water and mix it well.
  2. Rest the batter for 10 minutes.
  3. Add 1 teaspoon fruit salt, 30 milliliters water and mix it well.
  4. Transfer the batter into a steamer and steam for 15 - 20 minutes.
  5. Remove it from steamer and keep aside.
  6. Heat 15 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin and stir well.
  7. Add 1/4 teaspoon asafoetida, 1 tablespoon curry leaves, 2 teaspoons green chili and mix it well.
  8. Cook for 3 - 5 minutes on medium heat.
  9. Add 1/4 teaspoon red chili, 1 tablespoon sugar and mix it well.
  10. Now, add 70 milliliters water and stir continuously until the sugar is fully dissolved.
  11. Bring it to a boil.
  12. Remove it from heat and transfer this tempering over the dhokla.
  13. Cut it into pieces. Keep aside.

 

(For Chutney)

  1. Take a pan, add 2 tablespoons raw peanuts, 1 tablespoon cashews and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
  2. Remove it from heat and transfer this into a blender, add 15 grams coriander, 5 grams mint, 2 green chili, 2 teaspoons ginger, 1 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon black salt, 1/2 teaspoon sugar, 15 milliliters lemon juice, 45 milliliters water and blend it well.
  3. Serve with prepared dhokla.