Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Crumble 200 grams of seitan into very fine pieces.

2. 2

   Blend 2 cups of fresh spinach with 1 tablespoon of ginger-garlic paste and 2 green chilies to a smooth paste, adding up to 1/4 cup of water if needed for a smooth consistency.

3. 3

   In a large mixing bowl, combine 1 cup of chickpea flour, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1/4 teaspoon of asafoetida, and 1 teaspoon of salt.

4. 4

   Add the finely crumbled seitan and the spinach paste to the dry ingredients, then mix in 2 tablespoons of lemon juice and combine thoroughly to form a thick, dropping consistency batter.

5. 5

   Just before steaming, gently fold in 1 teaspoon of baking soda into the batter until it is just incorporated; avoid overmixing.

6. 6

   Pour the batter evenly into a steaming plate or individual molds, which have been lightly greased with oil, and steam over medium-high heat for 15 to 20 minutes until a knife inserted into the center comes out clean.

7. 7

   For tempering, heat 1 tablespoon of oil in a small pan, add 1/2 teaspoon of mustard seeds until they splutter, then add 5-6 curry leaves and 1/4 teaspoon of asafoetida, and immediately pour this tempering over the steamed and cut dhokla.