Spinach Dhokla Roll Ups
Spinach Dhokla Roll Ups

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spinach dhokla roll ups. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spinach Dhokla Roll Ups is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Spinach Dhokla Roll Ups is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have spinach dhokla roll ups using 24 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Spinach Dhokla Roll Ups:
  1. Take For Rolls -
  2. Take 2 cups Spinach leaves, tightly packed
  3. Get 1 1/2 cup Chickpea flour (besan)
  4. Get 1/2 cup Water (adjust)
  5. Get 2 tsp Ginger green chilli paste
  6. Prepare 1 1/2 tbsp Eno fruit Salt
  7. Make ready to taste Salt
  8. Take For Sugar Syrup: -
  9. Take 2 tbsp Sugar
  10. Take 1/4 cup Water
  11. Make ready For Filling: -
  12. Get 1 cup Thick hung Curd
  13. Make ready 2 Green chilli, chopped
  14. Get 1/4 cup Fresh Coriander, chopped
  15. Get 1 tbsp Lemon juice
  16. Take 1/4 tsp Sugar
  17. Prepare 1/2 tsp Cumin powder
  18. Prepare to taste Salt
  19. Take For Seasoning: -
  20. Get 1 tbsp Oil + for greasing molds
  21. Get 2 Dry red chilli
  22. Take 1 tsp Mustard Seeds
  23. Take 2 tbsp Fresh Coriander, chopped
  24. Make ready 2 tbsp Grated fresh Coconut
Instructions to make Spinach Dhokla Roll Ups:
  1. Blend spinach, ginger green chilli paste, salt and little water into a smooth paste.
  2. To spinach paste, add besan, water and form a smooth free flowing batter. Rest batter for 20 minutes.
  3. Prepare the dhokla steamer. Add water, close the lid and heat over medium flame.
  4. Add fruit salt and give a gentle quick stir to the batter.
  5. Pour 3/4 cup of batter into greased pans lined with butter papers. Layer should be thin as possible
  6. Steam the batter for 12-15 minutes.
  7. Once the dhoklas cool down, carefully demould and remove the butter paper.
  8. For Sugar syrup- boil sugar and water until sugar dissolves. Boil for further 1 minute. Allow to cool completely
  9. Sprinkle little sugar syrup over the dhokla sheets.
  10. Mix all the ingredients mentioned under filling section in a bowl. Spread the filling over each dhokla sheet.
  11. Gently rolls the sheets and carefully cut 1.5 to 2 inch thick slices.
  12. For Tempering- Heat oil in a pan, add mustard seeds and red chilli and allow to crackle. Pour the tempering over the rolls.
  13. Garnish with chopped coriander and grated coconut. Serve

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