fb-img
Youtube-img
insta-img
twitter-img
pinterest

Methi ka Dhokla

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 10 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Gujarati

Key Ingredients:

Fresh fenugreek leaves

Gram flour

Fruit salt

Buttermilk

About Methi ka Dhokla

Table of Contents

Great way to ensure that kids eat fenugreek leaves, which we know is very healthy

Read More
  • Fresh fenugreek leaves (methi), chopped ¼ cup
  • Gram flour 1 cup
  • Salt to taste
  • Fruit salt 1 tsp
Read More

Step 1. Take gram flour in a mixing bowl, add salt, fenugreek leaves and buttermilk and whisk till smooth.

Step 2.  Add fruit salt and mix well. Heat sufficient water in a steamer.

Read More

Ingredients

    • Fresh fenugreek leaves (methi), chopped ¼ cup
    • Gram flour 1 cup
    • Salt to taste
    • Fruit salt 1 tsp
    • Buttermilk 1 cup
    • Kissan tomato ketchup to serve

How to Make Methi ka Dhokla (Stepwise Photos)

Method

  1. Take gram flour in a mixing bowl, add salt, fenugreek leaves and buttermilk and whisk till smooth.
  2. Add fruit salt and mix well. Heat sufficient water in a steamer.
  3. Pour the batter into a greased thali, keep the thali in the steamer, cover it with a lid and steam for 10-15 minutes or till done.
  4. Bring the thali out of the steamer and let it cool a bit. Cut into square or diamond shaped pieces, arrange them on a serving platter and serve with bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

(Macaroni Balls)

(Mixed Sprouts Omelette)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi