Step 1

Chop the spinach and defrost the frozen vegetables.

Step 2

Set the steamer ready with a well greased plate.

Step 3

Add the semolina flour and corn flour in a mixing bowl.  Add the frozen vegetables and the chopped spinach. Mix the yogurt with half a cup of warm water and stir it into the mixture.  Now add the salt, turmeric, lemon juice and the ginger garlic paste.  Stir this really well.  If the mixture feels too thick, add some warm water to  thin it.   It should not be as runny as pancake batter so if it looks runny, then add a bit more semolina. Now add the ENO fruit salt and mix well.  The mixture should start to have bubbles.

Step 4

Pour this onto the greased tray and sprinkle the sesame seeds on the top.  Also sprinkle some chili powder on the top.  Place the tray in a steamer and allow it steam for 20 minutes.

Step 5

Once it’s steamed- Open the lid but keep the dhokla tray still in the steamer.   Now it’s time to temper it (often called Tadka or vaghar).   In a small saucepan or frying pan, heat the oil.  Once it’s hot, add the mustard seeds.  Once they stop popping, pour the oil over the dhoklas.  also garnish the dhoklas with chopped chilies and coriander.  You can also use desiccated coconut for garnishing.

Step 6

Remove the tray from the steamer and cut the dhoklas in squares or diamonds and serve them with any chutney or sauce.