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🥦 Healthy Indian Vegetable Dhokla Recipe
✳️ Ingredients:
- Besan (gram flour) – 1 cup (or you can use suji/semolina for variation)
- Grated carrots – 2 tbsp
- Grated bottle gourd (lauki) – 2 tbsp (very light on the stomach)
- Spinach (finely chopped) – optional, 1 tbsp
- Ginger paste – 1/2 tsp (optional based on digestion tolerance)
- Eno fruit salt – 1 tsp (for softness)
- Turmeric – a pinch
- Salt – as per doctor’s recommendation
- Water – enough to make a thick batter
🌿 Tempering (Optional and Light)
- 1 tsp oil (preferably olive or cold-pressed)
- Mustard seeds – 1/4 tsp
- Curry leaves – 3–4
- Asafoetida (hing) – a pinch (aids digestion)
👩🍳 How to Prepare:
- Make the batter: Mix besan, turmeric, salt, veggies, and water to a thick pouring consistency.
- Let it rest for 10–15 mins (optional).
- Add Eno just before steaming and mix gently.
- Pour into a greased steamer plate and steam for 12–15 minutes.
- Prepare light tempering (optional) and pour over steamed dhokla.
- Cut into small, soft pieces and serve warm.
🚫 Avoid/Limit:
- Green chilies, red chili powder (can irritate post-surgery stomach).
- Too much oil in tempering.
- Hard vegetables (like raw onions or raw cabbage) unless well cooked.
- Heavy accompaniments like spicy chutneys.
✅ Ideal Pairing:
- Homemade mint or coriander chutney (very mild, without chilies).
- Plain curd (yogurt) – if dairy is tolerated.
- Warm water or clear vegetable soup on the side.
