This is one of the most famous Guajarati recipes. This is low fat high protein, high fiber and highly nutritious recipe perfect for the evening snacks. This is one of the variations of the most common dhokla which we prepare in our home.

Servings: four
Preparation time: 45 minutes

Ingredients:

• One cup or about 250 gram of beasan.
• Two to three palak leaves (finely chopped).
• 100 gram of paneer (grated). And 50 gram of paneer in form of thin slices.
• Green chillies three in number. Cut them long or chop them finely.
• Ginger about one inch ( finely grated)
• Half a cup of water for a cup of besan.

Spices:

• One fourth tea spoon of red chilly powder.
• One fourth tea spoon of fruit salt.
• A pinch of hing.
• One tea spoon of vegetable oil or ghee.
• One tea spoon of lemon juice.
• Salt to taste.
• Two tea spoon of sugar.

For flavoring:

• Half tea spoon of mustard seeds.
• Two green chilies slit lengthwise
• A pinch of hing.
• Few meethi neem leaves.

For garnishing:

• One table spoon of grated coconut.
• One table spoon of finely chopped coriander.

Method

1. In a bowl take besan, palak, paneer, chopped chilies, ginger, sugar, salt, and all the spices taken. To this mixture add water. Mix well to form a smooth batter free of lumps.
2. Add fruit salt to the batter and keep it aside undisturbed for about five to ten minutes. You can also add the fruit salt to the water which you use to make the batter. For this bring the water top boil and add to the boiling water the fruit salt. Pour this water over the mixture and form a smooth batter. Keep it for few minutes till the batter appears a little bubbly.
3. Heat about one cup of water in a cooker.
4. Now grease the pan in which you want to prepare the dish. For this pour few drops of oil and spread it evenly on the surface of the vessel.
5. Pour the batter in the greased vessel and place the vessel in the cooker.
6. Steam the preparation in the cooker for fifteen to twenty minutes. Make sure that you remove the vessel.
7. The preparation is ready and it needs just a little tempering and flavoring.
8. Remove it from the vessel and cut it into even pieces. Make the pieces thin so that you can sandwich thin pieces of paneer between dhokla pieces.
9. For tempering, heat two tea spoons of oil in pan and in this heated oil add hing, green chilies, mustard seeds and leaves. Fry till the mustard seeds pop.
10. Remove the preparation from the flame and then add two tea spoons of water and lemon juice.
11. Pour it quickly over the even pieces of dholka.

Garnish the preparation with coriander leaves and grated coconut. Serve it with spicy chutney.

Tags: ingredients, method to prepare, palak paneer dokla recipe