Spinach Foxtail Millet Dhokla Recipe
A simple and healthy Dhokla recipe prepared with gram flour, spinach and ground foxtail millet, tempered with sesame and mustard seeds.
Spinach Foxtail Millet Dhokla Recipe can be a quick breakfast for your healthy diet. It is made from besan flour, powdered foxtail millet and spinach puree. The dhokla is fermented with yogurt for couple of minutes and then steamed. Dhokla gets its flavors and delicious textures from the sesame and mustard seasoning. Adding palak to your dhokla will help you gain good amount of Iron content in your body. Foxtail millet on the other hand is also an added advantage as it is rich in dietary fiber.
If you are looking for more dhokla recipes here are some :
- 1 cup Foxtail Millet , ground
- 1 cup Gram flour (besan)
- 1 cup Curd (Dahi / Yogurt)
- 1 teaspoon Enos fruit salt , or 1/2 teaspoon baking powder
- 1 tablespoon Sunflower Oil
- 1 teaspoon Sunflower Oil , for seasoning
- 1 sprig Curry leaves , finely chopped
- 1 teaspoon Mustard seeds
- 1 tablespoon Sesame seeds (Til seeds)
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste For the Spinach Puree
- 2 cups Spinach
- 1 Green Chilli
- 1 inch Ginger
- 1 teaspoon Cumin seeds (Jeera)
How to make Spinach Foxtail Millet Dhokla Recipe
To begin making the Spinach Foxtail Millet Dhokla Recipe, Prepare a dhokla steamer, fill with water and grease the dhokla plates. Keep aside.
Grind the spinach, cumin seeds, green chilli and ginger in a mixer and add some water to make it into a smooth puree.
Combine the foxtail millet flour, besan, spinach puree, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the Enos fruit salt and pour the dhokla batter into the greased dhokla plates
Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a toothpick inserted in the center comes out clean.
Once steamed, remove the Spinach Foxtail Millet Dhokla from the steamer and keep aside for 5 minutes.
Heat oil in a tadka pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhoklas and cut them into squares or diamonds.