Spinach Dhokla

Dietician Amit Shah


  • 1 Cup Soaked Moong Dal (Green or Yellow)
  • Spinach Leaves (Palak) , 2 bunches
  • 1/4 cup Hung Curd (Greek Yogurt) , whisked well
  • 1 inch Ginger
  • 3 Green Chillies
  • 2 tablespoons Oil
  • 1 tablespoon Lemon juice
  • Salt , to taste
  • 1 teaspoon Enos Fruit Salt

Ingredients for the Seasoning

  • 2 teaspoons Oil
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Sesame seeds
  • 1/4 teaspoon Asafoetida (hing)
  • 3 tablespoons Water


  • Blanch or steam the spinach leaves along with stalk. Allow it to cool. Once cooled puree it along with ginger and green chilies in a mixer grinder. Puree should be around 1 cup.
  • Grind the soaked moong dal with as little water as possible.
  • In a wide bowl, add in the ground moong dal, spinach puree, curd and oil. Mix well. Add a little water at a time to make a batter. The batter should be of dropping consistency, neither too thin nor too thick.
  • Now add in salt and lemon juice and mix well so that there are no lumps in the batter. Let the batter rest for about 5 to 10 minutes.
  • Meanwhile grease a steamer plates and keep it ready. Prepare the steamer with water and keep aside.
  • Once the batter has rested, stir in the fruit salt and mix well without beating it too much. Just mix until the fruit salt is combined well into the batter.
  • Immediately pour the batter in the greased plates and place it into the steamer for steaming.
  • Steam on high in the steamer for around 15-20 minutes until when a tester inserted inside comes out clean.
  • Remove the steamed palak dhokla's from the steamer and allow it cool for 10 minutes.
  • Heat oil in a small pan; add asafoetida, mustard seeds, sesame seeds and allow them to crackle. Turn off the heat and gradually add the 3 tablespoons of water to the seasoning. Take care as the oil will start spluttering. Adding water is necessary as it helps in keeping the dhokla soft and moist.
  • Drizzle this seasoning on top of the Palak Dhokla. Cut the dhokla into square pieces and serve warm.