Ingredients Jump to Instructions ↓

  1. 1/2 cup chola dal (split cow peas) , soaked overnight

  2. 1/2 cup chopped spinach (palak)

  3. 1/2 cup chopped fenugreek (methi) leaves

  4. 2 tsp ginger-green chilli paste

  5. 1/4 tsp asafoetida (hing)

  6. 1 tsp fruit salt

  7. salt to taste

  8. Other Ingredients

  9. 1/2 tsp oil for greasing

Instructions Jump to Ingredients ↑

  1. Wash and drain the dal and place it in a blender.

  2. Add the spinach, fenugreek leaves and green chilli-ginger paste and grind to a paste, adding a little water if required.

  3. Add the asafoetida and salt and mix well.

  4. Grease a 150 mm. (6") diameter dhokla plate and keep aside.

  5. Add the fruit salt, sprinkle a little water over and mix gently.

  6. Pour into the greased thali and steam for 8 to 10 minutes or till a skewer inserted comes out clean.

  7. Serve hot, with low calorie green chutney.


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