Thursday, November 25, 2010



1 cup chola dal (split cow peas)
3/4 cup chopped spinach (palak)
3/4 cup chopped fenugreek (methi)
1 tbsp
1 tsp ginger-green chilli paste
1/2 tsp asafoetida (hing)
1 tsp fruit salt
to taste
1/4 tsp
oil for greasing


  1. Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
  2. Blend in a mixer, adding water as required (approximately ¾ cup) to a smooth paste.
  3. Add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well.
  4. Just before steaming, sprinkle the fruit salt and add 2 tsp of water over it.
  5. When the bubbles form, mix gently.
  6. Divide the batter into 2 equal portions and pour a portion of the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer.
  7. Steam for 10 minutes or till the dhoklas are cooked.
  8. Cool slightly and cut into equal pieces.
  9. Repeat with the remaining batter to make 1 more thali. Serve immediately

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