Palak Dhokla

I love dhokla and/or khandvi for snacks any day and any time of the day. Especially dhokla – Yummy spongy savory cakes!

I tried a twist on the dhokla by adding chopped palak as well. Here is my version of the dhokla with palak.


Chickpea flour (Besan): 1 cup

Spinach (Palak): a handful of chopped leaves

Green Chillies: 3 crushed or grated

Ginger: 1 inch piece crushed or grated

Turmeric powder: ¼ teaspoon

Red chilly powder: ¼ teaspoon

Asafoetida powder (hing): a pinch

Eno fruit salt: 1 teaspoon

Oil: 1 teaspoon

Sugar: 2 teaspoons

Salt to taste

Lemon/Lime: 1

For tempering:

Mustard seeds: ½ teaspoon

Green chillies: 2 slit lengthwise

Asafoetida powder (hing): a pinch

Oil: 1 teaspoon



  1. In a bowl, mix together the chickpea flour, palak, green chillies, ginger, spice powders, sugar, and salt to taste. Now, add water and make a smooth batter without lumps. The batter should be of thick dropping consistency like that for bhajiyas or honey. I used about half cup water for 1 cup of chickpea flour. Also, add the one teaspoon of oil and mix well.
  2. The dhoklas need to be steam cooked. I use the cooker for making the dhoklas. You may also use a dhokla stand/maker or else use a kadhai. But, you need to ensure that the water level is below the vessel in which the dhokla is steamed.
  3. Here is the pressure cooker method, heat about a cup of water in the cooker and place a vessel with some water in it. This ensures that water does not seep into the dhoklas and they evenly cook with the steam from the base.
  4. Drizzle a few drops of oil in the vessel in which you want to cook the dhoklas. Smear it around to grease the vessel well.
  5. Add the Eno fruit salt to the batter and stir thoroughly. The mixture will become a little bubbly. A point to keep in mind is to add eno in the batter only when the water in the cooker is about to boil.
  6. Immediately, pour the batter into the greased vessel and place above the vessel with water in the cooker. Cover with a lid to avoid steam condensing into the dhokla.
  7. Steam in the cooker on medium heat without a whistle (like for idlis). Cook for about 15-20 minutes or till a fork/toothpick comes out clean.
  8. Remove from the cooker and cut into pieces, but retain in the same vessel. Now, prepare the tempering.
  9. For the tempering, heat the oil in a small pan and add the mustard seeds. Fry till they pop.
  10. Next, add the asafoetida and then the green chillies. Turn off the heat and allow to sauté for a few seconds.
  11. Add about 2 tablespoons of water to this tempering. Also, squeeze the lemon/lime into it. Mix well.
  12. Pour this tempering, water, and lemon mixture over the dhoklas. Allow the dhoklas to rest for 1-2 minutes to soak the liquid.
  13. Remove the dhoklas onto a plate and serve. You can garnish with coriander leaves or grated coconut. Serve with a chutney/sauce of your choice.

5 Responses to “Palak Dhokla”

  1. i have never made dhokla..but all these pictures all over the blogs are make me want to try them! way to make it healthy by adding palak to it is great!!

    i dont see you over at my blog nowadays!! forgot me already? 😉

    From skribles: Thanks JZ – sorry abt not visitin ur blog often nowadays – i am actually busy with some things on the home-front and am unfortunately not finding time to visit blogs of friends .. will resume in a week with blog visitin 🙂

  2. Lovely Idea, makes it healthy too

    From skribles: Thanks Medhaa

  3. yummy and nice recipe… i love palak too much..

    From skribles: Thanks Srilekha

  4. I love any kind of Dhokla. Adding spinach leaves is very nice idea.

    From skribles: Thanks Trupti

  5. Very innovative one!!!

    From skribles: Thanks Vani

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