PAALAK DHOKLA

Ingredients:

1 cup besan (gram flour)

1 cup sooji (semolina)

1/2 cup spinach pure
1/2 cup water

1/2 inch ginger and 1 green chili,2 tbsp coriander leaves ground to paste

1 tbsp lemon juice

1 tsp powdered sugar

1/4 tsp turmeric powder

1 tbsp oil

1tsp meetha soda or eno

salt to taste

For tempering:

1 tsp mustard seeds (rai)

a pinch of asafoetida powder

1 tbsp oil

8-10 curry leaves

2-3 green chilies 

Method:

1. Mix all the ingredients of dhokla except for the meeta soda or eno.
2. The batter has to be slightly thicker than the idli batter.
3. Keep aside for 15-20 minutes.
4. Meanwhile add 3-4 cups water in the steamer and heat it.
5. Grease a pan or idli mold with oil.
6. Add the eno or meetha soda and mix it with a light hand.
7. Quickly pour the batter in the prepared pan or idi mould.
8. Keep the mould in the steamer.
9. Cover the steamer and steam for approx 15-20 minutes.
10. Check with a knife ,if the knife comes out clean, then the dhokla is ready.
11. Remove the dhokla and allow to cool for 5-6 minutes.
12. De-mould the dhokla carefully in a serving plate and then temper it.
13. Heat oil in a small pan.
14. First add the mustard seeds then hing,curry leaves and then green chilies and stir a while and pour the tempering on the idli shaped dhoklas and mix well.
15. If you are using a pan  mould then pour the tempering on cooked dhokla after or before de-moulding it and then cut it into pieces.  
16. Serve hot with chuttney or sauce. 

Notes: 

1. If idlis are big in size then cut them into 2 or 4 pieces and then add tempering.
2. I have placed a slce of soya cheese in between two pieces of dhokla and placed one cheese slice on the top.