1/2 cup chola dal (split black eyed beans), soaked overnight
1/2 cup spinach (palak), chopped
1/2 cup fenugreek (methi) leaves, chopped
2 teaspoons green chilli-ginger paste
1/2 teaspoon asafoetida (hing)
1 teaspoon fruit salt
salt to taste
1/2 teaspoon oil for greasing
Wash and drain the dal and place it in a blender.
Add the spinach, fenugreek leaves and green chilli-ginger paste and grind to a paste, adding a little water if required.
Add the asafoetida and salt and mix well.
Grease a 150 mm. (6″) diameter dhokla plate and keep aside.
Add the fruit salt, sprinkle a little water over and mix gently.
Pour into the greased thali and steam for 8 to 10 minutes or till a skewer inserted
comes out clean.
Serve hot, with Low Calorie Green Chutney.
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