Spinach Dhokla – Indian Gluten Free Savory Cake

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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!

See also  Gulab Jamun Cupcakes

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

With just a few simple ingredients, these come together so quickly!

Dhokla LR 3

HOW TO MAKE SPINACH DHOKLA

Pastel Birthday Photo Collage Dhokla LR 5

Enjoy with your favorite chutney!

So delicious with a soft and fluffy texture! – The sesame seeds add an awesome nutty texture!

Dhokla LR 1

A fabulous gluten free treat to serve at your next party!

Dhokla LR 4
Spinach Dhokla - Gluten Free Indian Savory Cake
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Spinach Dhokla – Indian Gluten Free Savory Cake

Spinach Dhokla – Indian Gluten Free Savory Cake is low fat and a healthy breakfast or tea time snack!
Prep Time40 mins
Cook Time7 mins
Total Time47 mins
Course: Appetizer
Cuisine: Indian
Servings: 4

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Manchego Whole Wheat Muffins

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Usha

    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.

  2. Gayathri Kumar

    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.

  3. Pavani

    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.

  4. Srivalli Jetti

    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..

  5. Priya Srinivasan

    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!!!

  6. Mayuri Patel

    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.

  7. Renu

    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.

  8. Mina Joshi

    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.

  9. Jolly

    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.

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