Edamame Palak Dhokla
This Edamame Palak Dhokla is a fresh take on a classic snack. It’s got a great springy texture and bright flavor, perfect for a light bite.
Ingredients
- 0.75 cup water
- 0.75 cup whole wheat fine semolina (rava)
- 0.5 cup plain yogurt
- 2.5 cups fresh spinach leaves
- 1 cup shelled edamame, thawed
- 2 green chilies
- 0.5 inch ginger
- 0.5 teaspoon baking soda
- 1 tablespoon oil
- 0.5 teaspoon mustard seeds
- 0.25 teaspoon asafoetida (hing)
- 8-10 curry leaves
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
- 2 tablespoons fresh grated coconut, for garnishing
- 2 tablespoons fresh cilantro leaves, chopped, for garnishing
Instructions
- Begin by washing 2.5 cups fresh spinach leaves thoroughly under cold water. Blanch the spinach by immersing it in boiling water for 1-2 minutes until wilted, then immediately transfer to ice water to stop the cooking process. Drain well and squeeze out excess water.
- In a blender or food processor, combine the blanched spinach, 1 cup thawed shelled edamame, 2 green chilies, and 0.5 inch ginger. Blend until you get a smooth paste. Add 0.75 cup water as needed to achieve a smooth consistency.
- In a large mixing bowl, combine 0.75 cup whole wheat fine semolina (rava) and 0.5 cup plain yogurt. Mix well to form a thick batter. Let it rest for 15 minutes to allow the semolina to swell.
- Add the prepared spinach-edamame paste to the semolina-yogurt batter. Mix thoroughly until well combined. Add 0.25 teaspoon salt and 1 tablespoon lemon juice and stir again.
- Grease a 7-inch square or round dhokla pan with a little oil. Heat water in a steamer or a large pot with a steamer rack (enough water to create steam without touching the dhokla plate when placed inside).
- Just before steaming, add 0.5 teaspoon baking soda to the dhokla batter. Gently mix it in one direction until the batter becomes light and frothy. Do not overmix.
- Immediately pour the batter into the greased dhokla pan. Place the pan in the preheated steamer. Cover and steam for 15-20 minutes, or until a knife inserted into the center comes out clean.
- Once steamed, carefully remove the dhokla pan from the steamer and let it cool for 5 minutes. Invert the dhokla onto a cutting board and cut it into square or diamond pieces.
- For the tempering, heat 1 tablespoon oil in a small pan over medium heat. Add 0.5 teaspoon mustard seeds and let them splutter. Then add 0.25 teaspoon asafoetida (hing) and 8-10 curry leaves. Sauté for a few seconds.
- Pour the hot tempering evenly over the cut dhokla pieces.
- Garnish with 2 tablespoons fresh grated coconut and 2 tablespoons fresh chopped cilantro leaves. Serve warm with mint chutney or tamarind chutney.