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You need to prepare For Dhokla:.
Provide Besan.
You need Curd.
Prepare Spinach Puree*.
You need Eno.
Prepare Juice of lemon.
Prepare Finely chopped green chilies.
Use Grated ginger (Optional).
Provide Salt.
You need to prepare For Tempering:.
Prepare Mustard seeds or Rai.
You need White sesame.
Use Oil.
You need Water.
Use Green chilli.
You need to prepare Juice of lemon.
Use Sugar.
You need Salt.
You need to prepare Pomegranate for garnishing.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or two when you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

Mix all other ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well. Pour prepared batter into the greased pan and place it on the stand inside the kadai. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes..
To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes). Switch off the flame and allow dhokla to cool completely. Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into slices. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add chopped chilies and then white sesame..
Add 1 & 1/4 cups of water to tempering and allow mixture to boil for 2 minutes. Switch off the flame and add lemon juice. Mix well. Allow to cool down the mixture for 3-5 minutes. Then pour this mixture over steamed dhokla. Keep aside for 10 minutes. Garnish with pomegranate and serve..
Tips: Spinach Puree: For the spinach puree first, boil 2 cups water in a saucepan. Add the small bunch of spinach leaves in the boiling water, let it boil for 5 minutes. Then, using a tong take out the boiled spinach leaves and add to the cold water immediately. Squeeze excess water, make a puree in a grinder. You can add the ginger and green chilli into spinach while grinding..

Drain and combine with ¾ cup of water and blend in a mixer till smooth. Since spinach and fenugreek leaves are used in this steamed snack, it also imbibes the characteristic flavour of fenugreek, which is very appetizing. It is a delicious steamed lentil and spinach puree cake recipe which requires minimum oil and a good way to include green leafy vegetables in your daily diet. Hindi: palak Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach..

Since you have read Palak Besan Ka Dhokla (Steamed Spinach Gramflour Savory Cake) – Winter Breakfast Special recipe, it is the moment for you to head to the cooking area as well as prepare some excellent food! Remember, cooking is not a skill that can be 100 percent right in the beginning. Technique is required for you to understand the art of food preparation.

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