Methi Palak Dhoklas (Pregnancy Recipe) Video by Tarla Dalal

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These quick and easy to make dhoklas are best enjoyed as a breakfast dish or even a late afternoon snack. Black-eyed beans, also called cow peas or chawli beans are extremely rich in iron and folic acid. Both these nutrients are required in abundance, especially during the first trimester.

Recipe Description for Palak Methi Dhokla

Soaking Time: 6 hours
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 6 servings
Show me for servings

Ingredients

Palak Methi Dhokla
1 cup chola dal (split cow peas)
1/2 cup chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp oil
1 tsp green chilli paste
1/4 tsp asafoetida (hing)
salt to taste
1 tsp fruit salt

For Serving With Palak Methi Dhokla
green chutney

Method

For palak methi dhokla

Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
Put in a mixer along with approx. ¾ cup of water and blend till smooth.
Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, green chilli paste, asafoetida and salt and mix well.
Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it.
When the bubbles form, mix gently.
Pour half the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread it to make an even layer.
Steam for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into equal pieces.
Repeat with the remaining batter to make 1 more thali.
Serve the {span class="bold1"}palak methi dhokla{/span} immediately with green chutney.