Rice Dal Spinach Dhokla

Dhokla, a Gujarati dish is usually made with a fermented batter derived from rice and split chickpeas.Very easy to make and takes less time. It can be eaten for breakfast, as a main course, side dish or snack.It has many variations but this is my healthy version of regular dhokla liked by all. 

The thought of adding more nutrition to this simple recipe made me add spinach for a change. Then the idea of layering popped. Executing it wasnt messy so tried it instantly.
This can be steamed on gas but I microwaved it.And the result was just awesum. 


1.5 cup rice and 1 cup yellow moong dal (soaked for 4 hours)
Grind it with 1/2 inch ginger, 1/2 tsp jeera, little red chilly powdrer n salt using water. Consistency to be like dosa batter. 
Keep it aside for 6 hours to ferment.
Divide the batter into two portions.
Churn one portion with 1/3 cup chopped spinach in mixie. 
Grease the vessel for steaming. 
Pour spinach batter first. Then slowly pour the other half batter over it as layer. 
Micro it on high for 4 mins. 
Cool it and add tadka over it.
 Tadka _ in oil give tadka of kari patta, rai n red chilly. 
Sprinkle chopped coriander leaves n serve with your fav chutney.