Dhokla is a famous Gujarati steamed savory cake made up of base ingredient besan (chickpea flour). This is a vegan, healthy, protein & iron-rich Spinach Dhokla recipe. This dhokla recipe is a no onion no garlic preparation.
Dhokla is a staple snack of Gujarat. Gujarati cuisine is famous for its khatti meethi (sweet & sour) dishes like dhokla, paatra, kachori, khandvi, thepla, kadhi and the list is endless. Though originating from Gujarat, this snack is popular all across India. People of all age groups from kids to elders, love munching upon these soft & spongy dhoklas along with coriander – tamarind chutney, khatti meethi imli chutney or with tomato ketchup.
Breakfast for me is an important meal for the day. I cannot skip my breakfast ever and alway try to make it every day. Homemade dhokla is my go-to breakfast item when in a super rush during hectic mornings!
Dhokla is a healthy Indian savory lentil cake mostly served during breakfast or as an evening snack. Packed with proteins, this spongy savory cake is diabetic-friendly too! This is such a versatile recipe that, every household has its own version of making this dhokla.
All across India, you will find farsaan shops (sweet shops) selling these nutritious soft spongy dhokla early in the morning and in late noon or evening.
Dhokla available in shops have lots of nice crunchy tadka (tempering) of mustard seeds, sesame seeds, cumin seeds, green chillies, fresh scrapped coconut and coriander leaves (cilantro) drizzled on it. The mustard & sesame seeds give a nice nutty texture to this dhokla.
Dhoklas are easy and quick to make. They have a mild sweet and mild tangy taste. These are steamed in a dhokla or idli steamer with minimal oil.
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