2020 for me started with amazing healthy eating habits and exercising regularly.  I have moved to more and more plant-based diet and less and less of processed food. I plan my meals around plant-based foods derived from plants, vegetables, grains, nuts, seeds, legumes and fruits. This recipe is a classic example of plant-based meal, enriched with protein, fiber and vitamin C. Makes a satisfying snack for kids and adults at anytime of the day.


1 cup black-eyed beans (Chawli)

3/4 cup water

3/4 cup chopped spinach

3/4 cup chopped fenugreek

1 tablespoon green chilli-ginger paste

1 1/2 teaspoon asafoetida

1 tablespoon fruit salt

1 tablespoon oil


For Green Chuntey

2 tablespoon fresh grated coconut

1-2 green chillies

1/2 cup cilantro chopped, washed

2-4 cashews

6-7 raisins

1/2 teaspoon cumin seeds

1/2 teaspoon lemon juice



Step 1

Wash and soak the beans for at least 6 hours. Then drain the water.

In a blender add 3/4 cup of water and beans to make a smooth batter.

Step 2

Add the chopped spinach, fenugreek leaves, oil, green chili-ginger paste, asafoetida and salt. Mix all the ingredients well into the batter.  [Do not add fruit salt until you are ready to pour the batter in the steamer].

Step 3

Put the steamer on the gas and when the water in the steamer starts to boil, add the fruit salt into the batter and mix well. [Add the fruit salt into the batter just before you are ready to steam the dhoklas, or dhoklas will not rise].

Step 4

Pour the batter into 3 greased shallow plates, put them in the steamer and steam for 8 to 10 minutes. [Note that the water in the steamer should be boiling when you put in the dhoklas to steam].

Step 5

In a small blender, add all the ingredients of the chutney and blend the mixture for 2-3 minutes.   Serve the steamed dhoklas hot with sweet and spicy chutney.

Alternatively the recipe could be used to make pancakes instead of steamed dhoklas.  Here is a quick way to make the pancake batter by using the above recipe. 


Blend soaked black eye peas, spinach, green chilies, ginger and salt in the blender and make a smooth batter.  Add  1 tablespoon oil, 1/2 teaspoon asafoetida, 1 teaspoon chia seeds and 2 tablespoon hemp seeds to the batter. [Do not add the fruit salt if you are making the pancake batter]. Heat a lightly oiled griddle or frying pan over medium high heat.  pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with green chutney.