Methi Dhokla (Instant)

Soft and spongy savoury cakes prepared using gram flour, semolina and yogurt batter which is steamed, cut into squares and finished by pouring tempered oil infused with the rich aroma of mustard seeds, sesame seeds and fresh green chillies .
Traditional recipe requires fermenting the batter for 6-8 hours. This is the quick and healthier version of traditional recipe. It can be prepared in 20 minutes and does not require any fermentation. Methi (fenugreek) leaves are rich in iron and calcium making this dhokla a wholesome delight which can be eaten for breakfast or enjoyed as a snack.

Time: 20 minutes

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Serves: 4

Methi Dhokla (Instant)
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Ingredients

  1. 1 cup gram flour (besan)
  2. 1/2 cup coarse semolina (suji or rava)
  3. 3/4 cup beaten yogurt
  4. 1 teaspoon freshly ground ginger
  5. 1/2 teaspoon freshly ground green chilli
  6. 1 teaspoon chopped green chillies (for the tempering)
  7. 2 tablespoons finely chopped methi (fenugreek) leaves
  8. 1 tablespoon finely chopped coriander leaves
  9. 1/2 teaspoon turmeric powder
  10. Salt to taste
  11. 2 teaspoons Eno fruit salt
  12. 2 tablespoons oil
  13. 1 teaspoon mustard seeds
  14. 1/4 teaspoon asafoetida

Method

  1. Combine gram flour, semolina, methi leaves and yogurt in a large bowl. Add approximately one cup of water and mix well to avoid any lumps. Add salt, turmeric powder, ginger and green chilli paste. Mix well again to make a smooth batter.
  2. Add fruit salt to the batter and mix gently. Pour the batter immediately into 2 greased moulds and place it in the steamer. Steam it for 12 to 15 minutes or till a knife or toothpick inserted in the dhokla comes out neat without any batter on it. Keep aside.
  3. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, add the sesame seeds, green chillies and asafoetida. Sauté on a medium flame for a few seconds. Pour this tempering over the dhoklas.
  4. Cut into squares and take out in a serving plate. Garnish with coriander leaves and serve hot with green chutney.

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