Steamed Healthy Gram flour cakes (DHOKLAS)

Just as South Indians prefer a healthy breakfast of idlis which is steamed and nutritious ,in the North and Gujarat in particular Dhoklas are preferred breakfast food. It also makes an appearance for lunch and tea time and has become an any time healthy snack option.

It is very healthy and nutritious apart from keeping you full. There are so many varieties of this steamed dish .
There are many ways to prepare the dhoklas by grinding the dals and fermenting the batter overnight and the most commonly made besan flour dhoklas which are easy and instant.
Here Iam sharing recipe for besan flour/gram flour dhoklas. Some pics to be viewed.


Besan flour (Gram flour)               1 cup
½  cup Finely chopped spinach. The spinach should be washed and dried , then cut into fine strips or chopped fine.
Water   1/2 cup
Ginger green chilli paste 1 tbsp
Fresh yogurt 1/2 cup
Sugar     1 tsp

Lemon juice       1 tsp
Eno fruit salt       1 & 1/2 tsp
Salt         As needed (1 tsp)
Turmeric powder(optional)         1small pinch
Coriander leaves              2 tbsp
Coconut,grated                2-3  tbsp
To temper
Oil           1 tsp
Mustard               3/4 tsp
Pinch of Asafoetida        

Sift the  besan flour to remove lumps and add all the ingredients for batter except eno salt which is added at end  just before steaming. If you have time you can keep the batter for little fermenting though not necessary. About 15 minutes.
Make a batter of flour, salt,ginger green chilli paste, turmeric powder,  and whisked curd, using 1/2 cup of water or just enough t o make a batter. The batter should be almost as we prepare for cakes and not of pouring consistency.
Mix the chopped spinach leaves and lastly add the eno salt. Give a good stir and pour into a greased round or square pan and steam for 12 minutes.

Check whether the dhoklas are done by inserting a knife and it should come clean.

Remove the dhokla from the greased pan after it is cooled and cut into desired pieces. Give a tempering with oil,mustard seeds,green chilli  and asafoetida powder and pour on the dhokla pieces. Garnish with chopped cilantro. Garnish with grated fresh coconut (optional).

Serve with mint/coriander chutney and  tamrind chutney.

Tamrind chutney:

Tamrind 200 gmsJaggery 100 gms
1 tsp
 roasted cumin seed powder
Black salt 1 1/2  tsp
1 tsp dried ginger powder

1 tsp spiced garam masala powder

chilli powder 1 1/2 tsp

   Add water(2 cups)to tamarind.Boil it for 15 minutes. Strain it with soup strain.Add roasted cumin powder,   Black salt,dry ginger powder,    Red chilli powder,garam masala,    Jaggery and salt.    Bring it back to flame for about 15 minutes.

When it gets slightly thickened you can switch off flame and cool. Store this in a glass jar and keep refrigerated.

Mint Coriander chutney:

Mint Coriander  Chutney also known as Green Chutney is made from fresh coriander and mint leaves along with green chillies, ginger and lemon and a dash of sugar that gives this chutney a unique flavor. This mint and coriander chutney is a favorite Indian dip  for Samosas, dhoklas, vada pavs, bhel .This also makes a wonderful spread for sandwiches and breads or chapatis.
Makes: 1½ cups 
1 cup of chopped coriander leaves
1 cup chopped mint leaves
½ cup curry leaves
¼ cup peanuts
1 tablespoon chopped ginger
2 green chillies
1 teaspoons sugar
2 tablespoons freshly squeezed lemon juice
salt to taste
Mix  all the ingredients except lemon juice and grind to a smooth paste in a blender, adding very little water. Transfer the chutney to a bowl and add the lemon juice and stir well. The addition of lemon juice enhances the flavors of mint and coriander and prevents discoloration of the greens. Refrigerate the chutney ..