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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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
- 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
Instructions
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.
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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