BM # 53  Week 1  Day 3
As soon as we talk of snacks I think of steamed snacks, and among Gujarati snacks nothing can be more popular than the dhoklas.These are perfect as breakfast or tea time snacks or even to pack for kids lunch box. I can have them as a meal too.So for the third day I have got these Dhoklas where I have added grated carrot and baby spinach leaves to make them healthy. I served these with Spinach Chutney , Thus making the whole meal very healthy.

Stuffed Dhokla 
2 cups rice
1/4 cup Urad Daal
1/4 cup Chana Daal
1/4 cup Moong Daal
1/4 cup toor Daal
1 cup curd
2 tbsp garlic, green chilly, ginger paste
1/4 tsp turmeric
1 sachet ENO
1 tbsp oil
2 carrots, grated
A bunch of soft baby spinach

Soak the daal and rice for 3-4 hours.
Grind them coarsely.
Add curd and let it stand for an hour or two.
Add the rest of the ingredients , except carrot and spinach and mix well.
Keep a steamer to heat.
Grease two plates.
Pour the two ladle fuls of batter in the greased plate,
Roll the plate, so that the batter spreads evenly.
Spread a layer of grated carrots.
Again pour another ladle ful of the batter, to cover the carrots.
Place the spinach leaves all over , pour another ladle of batter to cover partially the spinach leaves. 
Close the steamer lid and steam the dhoklas for 8-10 minutes or till done.
Test check by inserting a knife , the knife should come out clean without sticking.
Brush the dhoklas with a little oil.
Let stand for a few minutes.
Cut into pieces and place them in serving plate.

Mustard seeds
Sesame seeds
Green chilly
Heat oil.
Add mustard seeds and asafoetida.
Add whole green chilly .
Cover the tempering , as the chillies might burst.
Switch off the gas and add sesame seeds.
Pour on the arranged dhoklas.

Stuffed Dhokla with Carrot and Spinach

20 thoughts on “Stuffed Dhokla with Carrot and Spinach”

  1. I am so much in love with your dhoklas Vaishali.Wish I lived nearby so that I could drop in just to enjoy your treats :). Lovely posts and I enjoyed all 3 dhoklas in this series 🙂

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