Methi Palak Chawli Dhokla
by Tarla Dalal
A totally off-beat combination of ingredients is used to make this dhokla but it turns out to be absolutely awesome! Not just tasty, the Methi Palak Chawli Dhokla is also super healthy.
The protein from chawli and the antioxidant vitamins A and C from the greens come together to keep you hale and healthy. This snack helps to build healthy bones too.
A couple of everyday ingredients like ginger and green chilli help to enhance the taste of the dhokla. The fenugreek leaves too lend their pleasantly bitter taste and tempting aroma to this snack, making it a super duper hit.
It is important to serve these dhoklas immediately to relish the good texture. You can also try other healthy snacks like the Chana Dal and Cabbage Tikki and Nutritious Thalipeeth .
Methi Palak Chawli Dhokla recipe - How to make Methi Palak Chawli Dhokla
Soaking time: 8 hours Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup black-eyed beans (chawli)
1/2 cup chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
2 tsp fruit salt
For Serving
green chutney
- Method
- Wash and soak the beans in enough water for at least 8 hours. Drain.
- Combine the soaked chawli and approx. ¾ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add all the remaining ingredients, except the fruit salt and mix well.
- Just before steaming, add the fruit salt and 1 tbsp of water and mix gently.
- Pour half the batter into a greased 175 mm. (7”) diameter thali.
- Steam in a steamer for 12 minutes or till the dhoklas are cooked.
- Cool slightly and cut into equal pieces using a sharp knife.
- Repeat steps 5 to 7 to steam one more batch.
- Serve immediately with green chutney.
| Energy | 156 cal |
| Protein | 10 g |
| Carbohydrates | 22.1 g |
| Fiber | 6.9 g |
| Fat | 3 g |
| Cholesterol | 0 mg |
| Vitamin A | 583.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 4.2 mg |
| Folic Acid | 63.7 mcg |
| Calcium | 53 mg |
| Iron | 3.7 mg |
| Magnesium | 92.1 mg |
| Phosphorus | 167.4 mg |
| Sodium | 17 mg |
| Potassium | 471 mg |
| Zinc | 1.9 mg |
Loved this way of using chawli which is otherwise used to make subzis usually. Serving immediately is very important, so try for a Sunday morning breakfast when all the family members are in.