Palak Corn dhokla/Spinach Corn Khatta Dhokla  is super soft ,spongy  and delicious healthy dhokla and a perfect breakfast option. We love dhoklas I  always try adding vegetables to make it more healthy. Adding Spinach/Palak puree gives this dhokla a lovely colour and also adds to nutritious value  .This Palak Corn Dhokla /Spinach and Corn Dhokla is so soft and delicious and easy to make..

you can check other easy breakfast options in the blog 

khatta dhokla using idli batter 

nylon dhokla/nylon khaman

poha idli

tomato dosa

rava idli 

ingredients

3/4 cup rice (I use 1/4 cup kolam and 1/2 cup idli rice ) 

1/4 cup moong dal 

1/4 cup urad dal /split black gram

6 to 7 fenugreek/ methi seeds

1 small bunch palak/spinach

1/4 cup boiled sweet corns 

1 inch ginger

2 green chillies 

1/2 cup curds 

1/2 tsp sugar

1 tsp oil

salt 

Method 

Soak rice and dal separately for 5 to 6 hours.

Grind rice adding little water 

Grind dal together adding water to a smooth paste .

Mix ground dal and rice together in a bowl

Add sugar ,salt ,oil and mix 

Add curds and methi seeds  mix well. 

Allow it to ferment over night or for 8 to 9 hours.

Blanch the spinach/palak leaves and puree it .

When you are ready to steam add palak/spinach puree and boiled corns to it.

Grease thali/steel plates or any vessel in which you are going to steam the dhokla.

Place the thali on the steamer .

Add in eno fruit salt and quickly mix the batter .

I sprinkled a little chilli powder on top

 

Pour the batter in the greased thali and cover with a lid and steam for 18 to 20 minutes . 

This dhokla tastes great on its own but if you prefer you can  add tadka/temper of sesame seeds and mustards seeds and serve it with any chutney or ketchup.

notes

You may add corns to the batter while steaming it too or use previously boiled corn kernels.

This above measurement gives you 2 thalis ,you can keep half batter int he fridge and mix curds and the rest pf the ingredients and allow it to ferment when you plan to make.

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