Instant Spinach Dhokla Recipe By Tasty

SPINACH PASTA DOUGH

Steps:

• Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
• Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
• Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
• Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.

INSTANT SPINACH DHOKLA RECIPE BY TASTY

Steps:

• 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.