Methi ka Dhokla

About Methi ka Dhokla

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

Know More

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