Dhoklas with a twist, tasting so good you won’t be able to resist.

SERVES: 4

INGREDIENTS

• 1 cup / 150 g semolina

• 1 cup / 90 g oats flour

• 1 cup / 150 g thick yoghurt

• 50 g spinach leaves

• 1 tbsp oil

• 1 inch grated ginger

• 1 green chilli

• 3/4 tsp salt

• 1 tbsp fresh lemon juice

• 1 1/2 tsp ENO fruit salt

• 150 ml water

For tempering

• 1/2 tsp mustard seeds

• 6 - 8 curry leaves

• 2 tbsp oil

• 1 - 2 green chillies cut into long slices

• 1 tsp white sesame seeds

• 2 tsp water

Method

1. Grease the dhokla plates and keep aside. Keep the dhokla steamer with water on medium heat. (If you do not have a dhokla steamer, you can use any steamer and bowls which are suitable for steaming)

2. Mix semolina, oats flour and yoghurt in a bowl and leave for 10 minutes.

3. Blend 50 g spinach leaves, grated ginger and chilli with 100 ml water in a blender.

4. Mix the spinach water into the semolina oats mixture. Add salt, lemon juice and oil.

5. To make the mixture smooth like a batter, use a hand blender to blend everything.

6. Add ENO fruit salt with 50 ml water and mix well.

7. Pour this batter in the greased dhokla plates or your moulds in which you want to steam.

8. Steam the dhoklas on medium heat for 15 minutes. Take off from heat and let them cool.

9. Prepare the tempering by heating oil and adding mustard seeds, curry leaves, long sliced chillies and sesame seeds. When it starts to crackle, add 2 tsp water and take off from heat. Pour this mixture onto the steamed dhoklas dish and cut square/rectangular pieces.

10. Serve hot with any chutney of your choice.

Helpful Tips

• Cut the dhoklas when they have cooled slightly for a neater look.