Instant methi dhokla made from chickpea flour instead of using soaked dal and rice. It is a quick and easy dhokla made using besan, methi leaves and regular spices.ย This dhokla does not require fermentation of the batter & so it can be prepared without any extra pre-preparation (except soaking dal). and tastes delicious. I also share a garlic chutney recipe which is served with live dhokla. it can be an ideal morning breakfast recipe, which can be made within minutes. Do try it today!
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Recipe Video
Methi dhokla recipe | how to make instant methi dhokla | dhokla recipe
Ingredients
For dhokla
- 1 cup besan - gram flour
- 2 tbsp Rava - fine
- Pinch of hing
- 2 tsp green chilli paste
- 1 tsp ginger paste
- ยผ tsp turmeric powder
- ยพ cup fresh chopped methi leaves
- ยผ cup chopped coriander leaves
- 1 tsp white sesame seeds
- ยฝ tsp ajwain
- ยฝ tsp black pepper powder
- Salt to taste
- 1 tbsp sugar
- ยฝ tsp citric acid - nimbu na phool
- 2.5 tbsp oil
- ยพ cup water
- 1 tsp eno fruit salt
For tempering
- 3 tbsp oil
- 1 tsp mustard seeds
- 8-10 curry leaves
- 3-4 green chilli slits
- 3 tbsp water
- 1 tsp sugar
For garlic chutney
- 15-17 garlic cloves
- ยฝ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 medium size chopped tomato
- 1 tbsp oil
- ยผ cup water or as required
Instructions
Making methi dhokla
- In a mixing bowl, sieve besan.
- Then add rava, green chilli and ginger paste, hing, sugar, turmeric powder, ยพ cup chopped methi leaves, ยผ cup chopped coriander leaves, white sesame seeds, ajwain, black pepper powder, nimbu na phool, salt and oil. Mix well.
- Add water gradually and make medium consistency of the batter.
- Whisk batter for 3 min so air particles incorporate into the batter.
- Cover and rest batter for 15-20 minutes.
- In a pan, add 2 cup water and prepare it as a steamer.
- Then add eno into the batter and mix well. Quickly besan batter is puffed up.
- Now add batter into greased idli mould (or any plate) and steam dhokla for 15 minutes on high-medium flame.
- After 15 minutes, take out the methi dhokla and allow it to cool.
- In a pan, add oil, mustard seeds, curry leaves and chopped green chilli slits. Sautรฉ for a minute.
- Then add water and sugar. Boil mixture for 2 minutes or till sugar is completely melted.
- Pour the hot tempering on dhokla.
- Serve methi dhokla with red garlic chutney.
Making garlic chutney
- In a mixture jar, add garlic cloves, cumin seeds, hing, salt and red chilli powder and tomatoes. Grind it into paste.
- Heat oil in pan, add oil and grinded paste. Sautรฉ till oil seperates.
- Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.
- Serve garlic chutney with methi dhokla.
Notes
- citric acid (limbu na fool) helps to make soft and fluffy dhokla.
- oil gives shine and softness to dhokla.
- Whisk batter continuously so air particles incorporate in the dhokla batter.
- For batter results use eno instead of baking soda.
- steam dhokla on high flame for 15-20 minutes.
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