Ingredients
Ingredients
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Cooking Steps
Cooking Steps
Blend spinach, ginger, green chili paste, salt and little water into a smooth paste.
To the spinach paste, add besan, water and form a smooth free flowing batter. Allow the batter to rest for 20 minutes.
Prepare the dhokla steamer. Add water, close the lid and heat over medium flame.
Add fruit salt and give a gentle quick stir to the batter.
Pour 3/4 cup of batter into greased pans lined with butter papers. The layer should be thin as possible.
Steam the batter for 12-15 minutes.
Once the dhoklas cool down, carefully de-mould and remove the butter paper.
Take a vessel, boil sugar and water until the sugar dissolves. Boil it for another minute. Allow to cool completely.
Sprinkle little sugar syrup over the dhokla sheets.
Mix all the ingredients mentioned under filling section in a bowl. Spread the filling over each dhokla sheet.
Gently roll the sheets and carefully cut 1.5 to 2 inch thick slices.
Heat oil in a pan, add mustard seeds red chilies and allow it to crackle. Pour the tempering over the rolls.
Garnish with chopped coriander and grated coconut.