Spinach Dhokla

Inspired from Tarla Dalal
Ingredients:
Besan Flour(Bengal gram flour) - 1 cup
Semolina (Rava) - 1 1/2 tbspns
Sugar - 3 1/2 tsps + 1/4 tsp

Ginger - 1 tsp, chopped finely or Ginger Powder - 1/2 tsp

Lemon Juice - 1 tsp

Salt to taste

Spinach - 2 cups

Water - 2 cups + 1/4 cup

Curd/Yogurt - 1/4 cup
Eno Fruit Salt - 1 1/2 tsp
Oil for greasing - 1/4 tsp

For Tempering;

Oil - 1 tsp

Mustard Seeds - 1 tsp

Sesame Seeds - 1/2 tsp

Green Chilies - 2, chopped finely (optional)

A pinch of Asafoetida (hing)

Curry Leaves - 2 to 3

For Garnishing

Cilantro/Coriander - 2 tbspns, chopped

Method:
Boil 2 cups of water and add the spinach. Now add 1/4 tsp of sugar to the water. Let it cook for 2 minutes. Now strain the spinach. Puree it in the mixer with little water (use the cooked water for pureeing). It yields approximately 1 cup puree.

Combine all the ingredients together, except the fruit salt in a bowl and mix well to make a batter.

The batter should be of dropping consistency, neither too thin nor too thick. Just before steaming, add the fruit salt. When the bubbles form, mix gently. Keep the steamer ready.

Pour the batter immediately into a greased plate. Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.

Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the sesame seeds, green chilies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.

Remove from the flame and pour the tempering over the dhoklas. Cool slightly and cut into equal pieces. Serve it with green chili chutney garnished with coriander.