By Tanisha Salwan
October 28, 2023
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2 1/2 cup pureed spinach 1 pinch asafoetida 2 tsp sugar 1 1/2 cup pigeon peas 2 tsp lemon juice 1 tsp mustard seeds 2 1/2 cups curd Salt as required 5 green chillies 1 1/2 tsp fruit salt Refined oil Curry leaves
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Soak dal for 6-7 hours. When done, add soaked dal and curd in a blender and make a fine paste. Keep the mixture aside.
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Put the mixture in a bowl with spinach puree, hing, chopped green chilies, salt, lemon juice, sugar, and fruit salt. Mix well.
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Then, take dhokla tray and grease it with oil. Pour dhokla batter and put it into a steamer.
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Steam dhokla for 6 to 7 minutes. When done, take it out and cut it in shapes.
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Prepare a tadka with oil, mustard seeds, chilies, and curry leaves. Stir for a while and add the dhokla pieces. Serve and enjoy!
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