Last Updated on December 14, 2020 by Chef Mireille
Spinach Dhokla
Low fat savory cake perfect for breakfast or tea time. With it’s colorful hue, Spinach Dhokla is also great for celebrating Holi – the Festival of Colors!
I encounter people all the time who struggle when they have to suddenly adhere to a gluten free diet when diagnosed with a gluten intolerant condition. They’re trying all the brands of gluten free pasta and gluten free pizza. I always tell them don’t restrict yourself. If you research Asian, Middle Eastern, Latin and African cuisine, you will find so many delicious traditional gluten free treats without having to purchase expensive gluten free flour, xantham gum and other hard to find ingredients.
Go to an Asian, Indian of other international supermarket and you will find so many options at a fraction of the cost of places like Whole Foods. Go to Chinatown for your tapioca starch and it is so much cheaper!
Today I am here to introduce you to an Indian gluten free tea time snack. There is a whole process to make dhokla from scratch that involves soaking rice and lentils and waiting for them to ferment. Who has the time or patience for that in a NY winter. Imagine trying to ferment when it is 30 degrees F outside! Instead, go to any Indian supermarket and purchase a bag of dhokla flour and you can put together this snack so quickly!
What is Dhokla Flour?
It is a combination of rice flour and gram (chickpeas) flour, so gluten free!
The first time I tasted dhokla was at the Renaissance Hotel brunch when I was in Mumbai. I loved the soft and fluffy texture of these savory cakes. If you are ever in Mumbai, I highly recommend a visit to the Lakeview Cafe at the hotel for their buffet brunch – So many options and you will be able to taste such a variety of Indian foods there, plus they also have International options. Read all about my visit here!
I came back wanting to make them myself about the recipes that involved fermentation put me off. I was so happy to find dhokla flour at Patel Brothers, my local Indian supermarket and dhokla became something so easy to try. I will now be making different types of dhokla on a regular basis.
I have kept the flavors in this version very mild, but you can add some chopped green chillies if you would like it with some more spice!
Would you like to try some other savory Indian snacks for tea time? Except for the Kordoi, these are all gluten free! Check these out!
Indian Tea Time Snacks
- Assam Kordoi
- Fafda
- Gobi Pakora – Cauliflower Fritters
- Lobia Vada – Black Eyed Pea Fritters
- Handvo – Lentil Cake
With just a few simple ingredients, these come together so quickly!
HOW TO MAKE SPINACH DHOKLA
Enjoy with your favorite chutney!
So delicious with a soft and fluffy texture! – The sesame seeds add an awesome nutty texture!
A fabulous gluten free treat to serve at your next party!
Spinach Dhokla – Indian Gluten Free Savory Cake
Ingredients
- Dhokla Ingredients:
- 1 cup spinach leaves
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ cup plain yogurt
- 1 cup dhokla flour
- 1 teaspoon salt
- ½ teaspoon red chile powder cayenne pepper
- ¼ teaspoon ground turmeric
- 1 tablespoon finely chopped cilantro
- 1 tablespoon frozen grated coconut defrosted or freshly grated coconut
- 1/2 teaspoon baking soda
- Tempering Ingredients:
- 1 tablespoon ghee
- 1 teaspoon mustard seed
- 1 strand curry leaves
- 2 teaspoons sesame seeds
Instructions
- In a food processor, chop spinach with ginger paste and garlic paste.
- Add yogurt and blend well.
- In a bowl, add the contents from the food processor to the dhokla flour.
- Add salt, red chile, turmeric, cilantro and coconut.
- Mix until thoroughly combined.
- Add 2-3 tablespoons of water as needed to form a thick batter.
- Cover and leave to rest for 30 minutes.
- Add baking soda and mix to combine.
- Bring a large pot of water to a boil with your steamer set up inside.
- Grease a small steamer safe tray.
- Place spinach dhokla batter on tray and spread in an even layer.
- Place inside steamer and steam fro 7-8 minutes, until set.
- Transfer to a plate.
- In a small skillet, heat ghee.
- Add mustard seed. Once they stop sputtering, add curry leaves.
- Add sesame seeds and toast for 30 seconds.
- Pour this on top of dhokla.
- Slice and serve with your favorite chutney.
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Green spinach dhokla is inviting Mireille! I never used dhokla flour and reading your post, I am tempted to pick up a pack next time I am at Patel brothers. Soaking and fermenting is a lengthy process and instant version sounds great when it tastes equally good.
dhokla flour is so easy – I am sure you will love this instant version!
Loved the shot of Dhokla piece with tamarind chutney… I want a bite!! Loved the green color that comes with spinach. So delicious!!
yes the color makes it as attractive as it is delicious!
Wonderful to see green dhoklas here Mir, and love how prefect you got them, very spongy and porous. You have nailed them prefectly. Kudos to you.
thank you the instant dhokla flour makes them super simple to put together.
The dokhlas looks so colourful and with spinach added, they are so nutritious too. Even we are experiencing chilly weather here, so I guess I can opt for this recipe instead of the long fermenting process.
yes this instant version of dhoklas are so quick and easy, in comparison.
Such a pretty color – dhokla look so colorful and inviting. Love the addition of spinach in there. I’ve never used the dhokla flour – will have to try it some time.
thanks yes – I am going to start making dhokla more often now
Mir, this is surely such a fantastic post and to see you experimenting all these ingredients is amazing. I have limited myself to only few versions of Dhokla, would love to try this..
now I have done one, I am ready to try out different versions
Dhoklas are my favorite snack mir!! Love the beautiful green hue of this pretty spinach dhokla and that tempering on top!!! That is my favortie, to nibble on the crispy sesame seeds!!! Looks perfect mir!!!
thank you and yes these were so easy with the instant dhokla flour
Spinach dhokla looks so good Mir, love the awesome color it has got.
thanks – great for st. Patricks day right – 🙂
Love the colour of the spinach dhokla. I make dhokla often but haven’t tried adding spinach to it. Such a good idea to this teat time snack in a slightly different way.
I am sure you will love this spinach version also – Give it a try!
Springy looking healthy dhoklas!! Love the texture and color of these goodies! A must try for me 🙂
thank you – I am sure you will love the Spinach version!
You are so very right, a lot of Asian food is gluten free. Surprising I see Indians too searching for gluten free flour and recipes where we have so many options. I like Dhokla and I love the way you have added spinach in this to increase its health potion as well as give it a lovely colour.
thank you – give me any reason to add spinach to it and I will. Spinach is one of my favorite veggies!
Oh love the colour of your dhoklas. I love dhoklas and we usually make them for Sunday brunch. Just googled the dhokla flour you use. It’s got all the right ingredients ready to use.
The dokhlas looks so colourful & beautiful. Love the addition of spinach, It looks so inviting and more appealing. I’ve never used dhokla flour, I think this is great idea to use instant flour.
yes – makes dhokla come together quickly and easily
Nice and healthy dhoklas with the addition of spinach. I love them.. So light and yummy