How to Prepare Speedy Fenugreek and potato dhokla

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, fenugreek and potato dhokla. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Fenugreek and potato dhokla is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Fenugreek and potato dhokla is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook fenugreek and potato dhokla using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fenugreek and potato dhokla:

1. Prepare 1/2 cup chickpea flour
2. Take 1 cup semolina
3. Take 1 cup fresh finely chopped dill
4. Take 1 cup fresh fenugreek leaves
5. Make ready 1/4 cup chopped coriander leaves
6. Take 1 cup grated potato
7. Make ready 1 cup sour cream or yogurt
8. Get 1 teaspoon garam masala
9. Get 1 teaspoon green chilli paste
10. Prepare 1 teaspoon ginger paste
11. Take 1 teaspoon chilli flakes
12. Take 1/4 teaspoon baking soda
13. Make ready 1 teaspoon sesame seeds
14. Prepare 1/2 cup warm water
15. Take to taste Salt
16. Take 2 tablespoon hot oil

Serve this hot with curries or Daal soups, rotis or rice! Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent.

Instructions to make Fenugreek and potato dhokla:

1. In a bowl add all the ingredients and make batter. If its too thick add little bit more water. Set it aside for an hour
3. In a steamer add 3 glass of water and bring it to boil. - Grease a tray and add 1/2 of the batter and cover. Steam for 15 minutes or until a toothpick comes out clean. Let it cool completely. Cut in triangles.
4. Tempering:- - 4 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon sesame seeds - Few curry leaves
6. Heat oil in a wide bottom pan. Add mustard seeds, cumin seeds and curry leaves. Once it starts fluttering place the dhokla and let it cook for a minute. Flip over and let it cook for further minute. I liked mine burnt so I cooked for 2 minutes on each sides.

It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent. Aloo methi is a dry vegetable dish featuring potatoes and fenugreek leaves. My recipe calls for dried fenugreek leaves, also known as kasoori methi, easily found at your local Indian grocery store or online. Also Known as Methi Seeds, Vendayam.

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