Corn Paalak Rawaa Dhokla is a savoury dish made using semolina and spinach and can be eaten for breakfast, as a main course, as a side dish or as a snack! Dhokla is a vegetarian food item from Gujarat and parts of adjacent states. Actually, Dhokla is made from a fermented batter made using rice and split chickpeas.
Here I have used semolina, combined with spinach and boiled sweet corn to make a nutritious instant dhokla. A little sugar has been added to cut down the slight bitterness of the spinach and enhance the overall taste, though one can try replacing it with sugarfree or stevia if there is a restriction on the consumption of sugar.
For some more such delicious breakfast dishes, do take a look at the following recipes too…
Here’s the recipe for the delicious Corn Paalak Rawaa Dhokla….
Prep Time : 25 min
Cooking Time : 15 min
Serves : 5
Cup Used : 200 ml
- 1 cup Semolina… Medium (Rawaa)
- 1 cup Fresh Homemade Curds
- 25 Small Spinach Leaves
- 3-4 Green Chillies… To be adjusted as per preference
- 1″ Ginger (Thick Knob)
- 2 tsp Sugar
- 1 cup Boiled Sweet Corn
- 1 1/2 tsp Fruit Salt
- As Required Water
- Salt To Taste
For The Tempering :
- 3 tbs Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 1 tsp Sesame (Til)
- 2 Green Chillies…. Finely Chopped
- First and foremost, clean the spinach leaves and do away with the thick stalks, retaining the tender ones with the leaves itself.
- Soak the leaves in salted water for about 20 minutes, so that worms if any present in the leaves will surface to the top.
- After the said period, rinse them again in clean water and drain well.
- In a mixing bowl, add the semolina and curds and mix well to remove lumps if any. Set aside for 10 minutes.
- In the meantime, grind together the sugar, ginger, green chillies and spinach leaves to get half a cup of smooth paste.
- Add it to the semolina mixture alongwith the salt and mix well. Add about 2 tsp water and mix. Set it aside for about 10 minutes.
- To make the Dhokla, heat a kadhai, large enough to hold the Dhokla container.
- Pour water into the kadhai, such that it is about 1 1/2″ from the bottom. Place a metal trivet at the bottom and care should be taken that it rises above the level of the water.
- Grease a container with oil and set aside. Mix the corn with the semolina batter, reserving a few to decorate the top of the Dhokla.
- Add fruit salt to the mixture and pour a teaspoon of water over it. The fruit salt will start foaming.
- Immediately mix it well into the semolina batter and pour it into the greased dhokla mould.
- Sprinkle the remaining boiled corn over the batter and place the container in the kadhai on the trivet, such that it’s base doesn’t touch the water at the bottom of the kadhai.
- Increase the flame to high and close the kadhai with a lid. Steam on high for 15 minutes.
- After the stipulated time, extract the container from the kadhai and set aside.
- Next, heat a small kadhi for tempering and add oil to it.
- Add the mustard seeds and as soon as they splutter, add the asafoetida and sesame seeds.
- Add in the thinly sliced green chillies and saute. Switch off the heat and drizzle this tempering over the steamed dhokla.
- Cut the Dhokla into squares and let the tempering seep in.
- Serve this delicious and nutritious Corn Paalak Rawaa Dhokla with a Kothimbir Pudina Chatni as an accompaniment.
Pictures depicting the cooking process :