Here's a Rice Sprouts Palak Dhokla recipe—healthy, fluffy, and packed with nutrients!
Ingredients:
For Batter:
1 cup rice (soaked for 4-5 hours)
½ cup mixed sprouts (moong, chana, etc.)
1 cup spinach (palak), chopped
½ cup curd
1-inch ginger
2 green chilies
½ tsp turmeric powder
1 tsp salt (or to taste)
1 tsp eno (fruit salt) or ½ tsp baking soda
½ cup water (as needed)
For Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1-2 green chilies, slit
8-10 curry leaves
¼ cup water
½ tsp sugar (optional)
Instructions:
1. Prepare the Batter
Drain the soaked rice and grind it with sprouts, spinach, curd, ginger, green chilies, and some water into a smooth, thick batter.
Add salt and turmeric powder, mix well. Let it rest for 15-20 minutes.
2. Steaming the Dhokla
Boil water in a steamer or kadhai. Grease a dhokla plate or thali.
Just before steaming, add eno or baking soda to the batter. Mix gently in one direction.
Pour the batter into the greased plate and steam for 15-20 minutes or until a toothpick comes out clean.
Let it cool slightly before cutting into pieces.
3. Prepare the Tempering
Heat oil in a small pan, add mustard seeds, sesame seeds, green chilies, and curry leaves. Let them splutter.
Add water and sugar (optional), mix well, and pour over the dhokla.
4. Serve
Garnish with coriander and serve with green chutney or coconut chutney.
Enjoy your Rice Sprouts Palak Dhokla, a protein-rich and fiber-packed delight!