Instant semolina and cornflour dhokla with spinach and mixed vegetables
Dhoklas are a favourite snack in our family and often get made as brunch. I usually make dhoklas by fermenting the chick pea flour batter overnight. My friend Nayna Kanabar from Simply food, did a live Facebook live demonstration on how to make instant semolina dhoklas and I had been meaning to make some since that day. I usually use semolina to make a sweet dish called seera or add a tiny amount to dhebras so this was a new recipe for me. I have a lot of corn flour which I had bought for trying out new recipes so I added a bit to the dhokla batter.
Servings: 4
Equipment
- steamer
Ingredients
- 1½ cups of semolina
- ½ cup of corn flour
- ½ cup of yogurt
- 1 tbls lemon juice
- 1 tsp salt
- 1 tsp chili powder to sprinkle on the top of the dhokla batter.
- 2 tbls of ginger. garlic and green chilies blended mixture
- ½ cup spinach
- ½ cup mixed vegetables (fresh or frozen chopped very small)
- 1½ tsps ENO fruit salt.
For the tempering:
- 2 tbls oil
- 2-3 green chilies chopped
- bunch of coriander
- 1 tbls sesame seeds
Instructions
- Chop the spinach and defrost the frozen vegetables.
- Set the steamer ready with a well greased plate.
- Add the semolina flour and corn flour in a mixing bowl. Add the frozen vegetables and the chopped spinach. Mix the yogurt with half a cup of warm water and stir it into the mixture. Now add the salt, turmeric, lemon juice and the ginger garlic paste. Stir this really well. If the mixture feels too thick, add some warm water to thin it. It should not be as runny as pancake batter so if it looks runny, then add a bit more semolina. Now add the ENO fruit salt and mix well. The mixture should start to have bubbles.
- Pour this onto the greased tray and sprinkle the sesame seeds on the top. Also sprinkle some chili powder on the top. Place the tray in a steamer and allow it steam for 20 minutes.
- Once it’s steamed- Open the lid but keep the dhokla tray still in the steamer. Now it’s time to temper it (often called Tadka or vaghar). In a small saucepan or frying pan, heat the oil. Once it’s hot, add the mustard seeds. Once they stop popping, pour the oil over the dhoklas. also garnish the dhoklas with chopped chilies and coriander. You can also use desiccated coconut for garnishing.
- Remove the tray from the steamer and cut the dhoklas in squares or diamonds and serve them with any chutney or sauce.