Recipes Appetizing Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special

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you could cook Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special to take advantage of 19 ingredient 4 step. this is it the steps for cook it.

The ingredients and seasoningsu for cooking Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special

1. You need For Dhokla:.
2. Buddy also needs 1 cup Besan.
3. You need to prepare 1/4 cup Curd.
4. Please buddy prepare 1 cup Spinach Puree*.
5. You need 1 tsp Eno.
6. You need 1 Juice of lemon.
7. Also add 2 Finely chopped green chilies.
8. capable need to provide too 1 tbsp Grated ginger (Optional).
9. Please buddy prepare to taste Salt.
10. Buddy also needs For Tempering:.
11. Please prepare 1/2 tsp Mustard seeds or Rai.
12. Please buddy prepare 1 tbsp White sesame.
13. You need 1/2 tbsp Oil.
14. capable need to provide too 1.1/4 cups Water.
15. Please prepare 2 Green chilli.
16. You need 1 Juice of lemon.
17. You need 1 tbsp Sugar.
18. Buddy also needs 1/2 tsp Salt.
19. You need 1 cup Pomegranate for garnishing.

The Instructions how to cooking Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special

1. Mix all other ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well. Pour prepared batter into the greased pan and place it on the stand inside the kadai. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes..
2. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes). Switch off the flame and allow dhokla to cool completely. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into slices. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add chopped chilies and then white sesame..
3. Add 1 & 1/4 cups of water to tempering and allow mixture to boil for 2 minutes. Switch off the flame and add lemon juice. Mix well. Allow to cool down the mixture for 3-5 minutes. Then pour this mixture over steamed dhokla. Keep aside for 10 minutes. Garnish with pomegranate and serve..
4. Tips: Spinach Puree: For the spinach puree first, boil 2 cups water in a saucepan. Add the small bunch of spinach leaves in the boiling water, let it boil for 5 minutes. Then, using a tong take out the boiled spinach leaves and add to the cold water immediately. Squeeze excess water, make a puree in a grinder. You can add the ginger and green chilli into spinach while grinding..

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