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Spinach Dhokla

Instant Spinach Dhokla

Instant spinach dhokla is made using rava and yogurt. This variety of dhokla works perfectly for breakfast and busy mornings. It is very easy to make and a toddler friendly recipe.
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Course: Breakfast, Snack
Cuisine: Gujarati, Indian
Keyword: 20 mins Easy Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Aayushi Patel

Equipment

  • Bowl
  • Whisk
  • Dhokla Steamer or Heavy Bottom Pot
  • Dhokla Plate or 9 inch Square or Round Cake Pan

Ingredients

To Make The Spinach Dhokla Batter

  • 1.5 Cups Fine Rava
  • 1 Cup Chopped Spinach
  • 1/2 Tsp Turmeric
  • 1 Tsp Salt
  • 1 Tsp Ginger & Green Chilies Paste
  • 1.5 Tbsp Yogurt
  • 1.5 Cups Warm Water
  • 1/3 Cup Water To smoothen the batter after resting.
  • 1 Tsp Eno

For Tempering

  • 1.5 Tbsp Peanut Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp White Sesame Seeds
  • 2 Slit Green Chilies Add if you like it spicy
  • 8-10 Fresh Curry Leaves

Instructions

  • Grease a Dhokla Plate or 9 inch round or square cake pan

Make the Spinach Dhokla Batter

  • Add rava to a mixing bowl.
  • Next add in chopped spinach, ginger and green chili paste, salt and turmeric.
  • Add 1 and half Cups of warm water little by little, and start whisking the batter until smooth and lump free. Let the batter rest for 20 minutes.
  • After 20 minutes, the rava would have swelled soaking up all the water. Spinach releases water, and if you see a layer of water on the top that is fine. Just whisk it to see if the batter needs more water or not.
  • Now add remaining third cup water little by little (if needed). And make a thick smooth batter. Spinach also releases water, so if your batter feels smooth after 20 minutes, skip adding water.
  • Add about 3 Cups of water to dhokla steamer or a deep wide mouthed pot.
  • Cover and let it simmer.
  • Now add eno to the batter and whisk well. The batter will become fluffy.
  • Pour the batter in the prepared dhokla plate or cake pan
  • Place the Spinach dhokla plate in the dhokla steamer. Or add a trivet and place the cake pan in the pot.
  • Cover and Steam for 15 mins.
  • After 15 minutes, do a knife test. The tip of the knife should come out clean. This means your dhokla is ready.
  • Cut the dhoklas into squares or diamond shape

Make the Tempering

  • Add oil to a small sauce pan
  • Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Tun off the heat. Add curry leaves. Be careful, the tempering will crackle.

Notes

  • You can store the dhoklas for up to 3 days in the refrigerator. 
  •  Add water to the batter a little at a time and keep whisking to make sure it is lump-free. 
  • Adjust the spice level according to your spice palate.