Yes, yet another healthy dish..Spinach dhoklas with the goodness of Oats in them apart from the other ingredients.These are healthy for many reasons..they are steamed, they have Oats n Spinach!! Let me be honest, though the procedure is a little time consuming, the result is really satisfying and I personally felt way too happy!!
Ingredients:
1/2 a cup of Semolina (suji)
1/2 a cup of quick cooking Oats
1/2 a cup of Chickpea flour (Besan)
1/2 a cup of blanched Spinach puree
1 cup of Yoghurt (dahi)
2 tsp of fresh lemon juice
2 tsp of ginger n green chilli paste
2 tsp of fruit salt/ENO
Salt to taste
1 tsp of Olive oil for greasing the plates
Seasoning:
1 tbsp of Olive oil
2 tsp of mustard seeds (rai)
1 tbsp of sesame seeds
5 Curry leaves roughly chopped
1 Dry red chilli
Method:
Set a steamer with required amount of water on the gas, while preparing for the Dhokla batter.
Take a bowl, pour the spinach puree, semolina, oats, half a cup of yoghurt, green chilli n one tsp of ginger paste, one tsp of lemon juice, salt to taste and mix well and set aside.
Take another bowl, add the Chickpea flour/ besan, half a cup of yoghurt, one tsp of green chilli n ginger paste, remaining lemon juice , salt to taste and mix well and set aside.
Now the water in the steamer must be boiling. Take a deep dish/thali which can accomodate the above batters and grease it well, Add a tsp of ENO to each of the batter and pour the Spinach batter first. Then gradually pour the Chickpea batter on top of it. Close the lid of the steamer and steam for 20 to 25 minutes.
Take a pan, add 1 tbsp of olive oil and throw in the mustard seeds, sesame seeds, curry leaves and the red chilli. The seasoning is ready.
Once the dhokla is slightly cooled, remove the dish and pour the seasoning on it. Cut it into pieces and serve either warm or at room temperature.
The two tier colourful dhokla looks so tempting and yeah it is healthy as well!!
Ingredients:
1/2 a cup of Semolina (suji)
1/2 a cup of quick cooking Oats
1/2 a cup of Chickpea flour (Besan)
1/2 a cup of blanched Spinach puree
1 cup of Yoghurt (dahi)
2 tsp of fresh lemon juice
2 tsp of ginger n green chilli paste
2 tsp of fruit salt/ENO
Salt to taste
1 tsp of Olive oil for greasing the plates
Seasoning:
1 tbsp of Olive oil
2 tsp of mustard seeds (rai)
1 tbsp of sesame seeds
5 Curry leaves roughly chopped
1 Dry red chilli
Method:
Set a steamer with required amount of water on the gas, while preparing for the Dhokla batter.
Take a bowl, pour the spinach puree, semolina, oats, half a cup of yoghurt, green chilli n one tsp of ginger paste, one tsp of lemon juice, salt to taste and mix well and set aside.
Take another bowl, add the Chickpea flour/ besan, half a cup of yoghurt, one tsp of green chilli n ginger paste, remaining lemon juice , salt to taste and mix well and set aside.
Now the water in the steamer must be boiling. Take a deep dish/thali which can accomodate the above batters and grease it well, Add a tsp of ENO to each of the batter and pour the Spinach batter first. Then gradually pour the Chickpea batter on top of it. Close the lid of the steamer and steam for 20 to 25 minutes.
Take a pan, add 1 tbsp of olive oil and throw in the mustard seeds, sesame seeds, curry leaves and the red chilli. The seasoning is ready.
Once the dhokla is slightly cooled, remove the dish and pour the seasoning on it. Cut it into pieces and serve either warm or at room temperature.
The two tier colourful dhokla looks so tempting and yeah it is healthy as well!!
Healthy and Yum
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