Sprouted Moong Palak Dhokla

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Recipe By:

Pushpa Mahesh Nishar

Ingredients

  • 1 cup besan
  • 1/2 cup spinach puree
  • 1/4 cup water
  • 1/4 cup curd
  • 2 green chillies chopped finely
  • 1 inch piece ginger grated
  • 1 tsp eno
  • 1 tsp lemon juice
  • 1 tsp oil
  • Sprouted moong for the tadka
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp Sesame seeds mix of white and black
  • 4 green chillies slit
  • A generous pinch of hing
  • A few curry leaves
  • A handful of fresh coriander leaves
  • 1 tsp lemon juice
  • A pinch of sugar
  • 1/4 cup water

Method

  • To make the spinach puree, first blanch the spinach by letting it stand in boiling water for 20-30 seconds and immediately shifting it to a bowl of ice cold water. This will help spinach retain it’s colour to bright green.
  • Puree the blanched spinach along with ginger and green chillies.
  • In a large bowl, mix together the gram flour (besan), salt, sugar till everything is evenly mixed.
  • Add the spinach puree, curd, oil and lemon juice

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