Instant Spinach Dhokla

Instructions

• Grease a 9-inch round or square cake pan.
• Add Rava (semolina) to a mixing bowl. Next, add chopped spinach, ginger and green chili paste, salt, and turmeric.
• Add 1 and a half cups of warm water little by little, and start whisking the batter until smooth and lump-free. Let the batter rest for 20 minutes.
• After 20 minutes, the rava would have swelled soaking up all the water. Whisk - if the batter is too thick/unmixable, add remaining ⅓ cup water and little by little and whisk. If the batter is smooth before this, don’t add the remaining ⅓ cup water. Add about 3 cups of water to a dhokla steamer or a deep wide-mouthed pot.
• Cover and let it simmer.
• Now add eno (fruit salt) to the batter and whisk well. The batter will become fluffy.
• Pour the batter into the prepared dhokla plate or cake pan and place the cake pan in the pot.
• Cover and steam for 15 mins. Once cooked, check that the batter is cooked by testing with a knife. Insert knife - if the knife comes out clean, then the dhokla is cooked.
• Cut the dhoklas into squares or diamond shape
• To make the tempering, add oil to a small saucepan.
• Once hot, add mustard seeds, once they start to crackle add cumin seeds, white sesame seeds. Once they splutter. Turn off the heat. Add curry leaves.
• Top dhokla with tempering and serve.