Sprouts Kale Dhokla

I swear I am not madly in love with Kale.. in love yes, but not madly. At least, not yet :). I had to think of newer ways to incorporate Kale considering the amount of kale that was there in the house. I made a yummy batch of kale chips over the weekend. I had left out a small portion from that to make these uber delicious Dhokla using Sprouts as the base. I tried them out last week after coming across this recipe. I knew I had to make some subtle tweaks to get it the way I like it. I tried them out the second time and they came out extremely delicious. The only mistake I did though was that I used a bigger plate for steaming the dhoklas. Hence, the dhoklas looked flatter than it should have actually looked. Nevertheless, they were extremely tasty (if I can say so myself) and very spongy and soft! Such a keeper recipe this one. You will never realise all you are eating is GOODNESS through and through! Plus, this recipe doesn’t take too long to make at all. Can be head for breakfast or lunch or dinner. How awesome is that!

Sprouts Kale Dhokla
Prep Time
5 mins
Cook Time
15 mins
Course: Main Course
Cuisine: Indian
Servings: 2 persons
For the Dhokla
  • 2.5 cups green gram sprouts
  • 1 tbsp ginger
  • 1 no green chilli
  • 1/2 cup finely chopped kale (de-stemmed)
  • 1/4 cup grated carrot
  • 1 pinch turmeric
  • 1 pinch asafodita
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp water
  • 1 tsp oil
For the seasoning
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2-3 nos green chillies (slit lengthwise)
  • 1 handful chopped fresh coriander/ cilantro leaves
  • 1 pinch sugar (optional)
  • 1/4 cup water
For the Dhokla
  1. In a mixer, grind the sprouts, ginger, green chilli to a fine paste by adding a tbsp of water. You can add salt at this stage. 

  2. In a bowl, transfer the ground sprouts mixture. Add the chopped kale, grated carrot, turmeric, asafodita & mix well. 

  3. Grease a plate with some oil & pour the mixture onto the plate & steam for 12-15 minutes. 

  4. You can stick a tooth pick into the dhokla to ensure it's steamed well (you shouldn't get any dhokla on to the toothpick). 

  5. Cut the dhoklas into squares/ diamonds and set them aside while you get the seasoning ready.

For the seasoning
  1. In parallel, heat a small pan with some oil & throw in the mustard seeds.

  2. Once the mustard seeds start to splutter, add the slit green chillies & saute for 30 seconds.

  3. Throw in the chopped coriander leaves & saute for a few seconds. 

  4. Pour the water in at this stage and add the sugar pinch if you like a slight hint of sweetness under all the dhokla heat. 

  5. Stir well and let the quantity reduce to less than half it's quantity. 

  6. Turn off the heat and pour the seasoning over the dhoklas. Enjoy the dhoklas hot with a side of green/ red chutney.

Recipe Notes

1. You can totally make these without kale, carrots. Adding them is just to increase the goodness factor. 

2. You can use spinach instead of kale. If using spinach, you can grind it along with the sprouts. 

Stepwise pictures

For the Dhokla

For the seasoning

When the seasoning meets Dhokla


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