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Methi dhokla recipe | how to make instant methi dhokla | dhokla recipe

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.  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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Methi dhokla recipe | how to make instant methi dhokla | dhokla recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 3 servings


For dhokla

  • 1 cup besan - gram flour
  • 2 tbsp Rava - fine
  • Pinch of hing
  • 2 tsp green chilli paste
  • 1 tsp ginger paste
  • ¼ tsp turmeric powder
  • ¾ cup fresh chopped methi leaves
  • ¼ cup chopped coriander leaves
  • 1 tsp white sesame seeds
  • ½ tsp ajwain
  • ½ tsp black pepper powder
  • Salt to taste
  • 1 tbsp sugar
  • ½ tsp citric acid - nimbu na phool
  • 2.5 tbsp oil
  • ¾ 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
  • ½ tsp cumin seeds
  • Pinch of hing
  • Salt to taste
  • 1 tbsp red chilli powder
  • 1 medium size chopped tomato
  • 1 tbsp oil
  • ¼ cup water or as required


Making methi dhokla

  • In a mixing bowl, sieve besan.
  • Then add rava, green chilli and ginger paste, hing, sugar, turmeric powder, ¾ cup chopped methi leaves, ¼ 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. Sauté 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. Sauté 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.


  • 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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