Spinach Dhokla

Prepare the Spinach Puree: Wash fresh spinach leaves and blanch them in hot water for 2–3 minutes, then plunge them into cold water to lock in the bright green color. Blend the leaves with green chilies and ginger into a smooth puree.

Make the Batter: In a mixing bowl, combine besan, semolina, curd, spinach puree, lemon juice, sugar, and salt. Mix well into a smooth, lump-free batter with a medium-thick consistency. Let it rest for 10–15 minutes.

Steam: Just before pouring into the steaming tin, add the Eno fruit salt (or baking soda) and a few drops of water over it. Gently fold the batter until it becomes frothy. Pour immediately into a greased steaming plate or thali. Steam on medium heat for 12–15 minutes until a knife inserted comes out clean.

Temper: Let the dhokla cool slightly and cut it into squares. Heat oil in a small pan, crackle the mustard seeds, sesame seeds, hing, curry leaves, and green chilies, then pour this warm tempering over the dhokla.

Garnish: Top with freshly chopped coriander leaves or grated coconut. Serve warm with green chutney.