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

Methi dhokla

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 the 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 card for methi dhokla

Nehas Cook Book
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snacks
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 tomatoes
  • 1 tbsp oil
  • ¼ cup water or as required


Making methi dhokla

  • In a mixing bowl, sieve besan.
  • Then add rava, green chili 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 batter.
  • Whisk batter of 3 min so air particles incorporate to batter.
  • Cover and rest batter for 15-20 minutes.
  • In a pan, add 2 cups water and prepare it as a steamer.
  • Then add eno into batter and mix well. Quickly besan batter is puff up.
  • Now add batter into greased idli mold (or any plate) and steam dhokla for 15 minutes on high-medium flame.
  • After 15 minutes, take out methi dhokla and allow it to cool.

For tempering

  • In a pan, add oil, mustard seeds, curry leaves, and chopped green chili 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 chili powder, and tomatoes. Grind it into paste.
  • Heat oil in pan, add hing, and grinded paste. Sauté till oil separates.
  • Take out chutney into bowl, and add water to adjust the consistency of 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 dhokla batter.
  • For batter results use eno instead of baking soda.
  • steam dhokla on high flame for 15-20 minutes.


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