Simple Way to Make Super Quick Homemade Fenugreek and potato dhokla

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, fenugreek and potato dhokla. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Popularly known in the Indian subcontinent as , fenugreek leaves are an ancient spice used for flavoring various dishes. The leaves have a bitter taste, but. Watch how to make Fenugreek and Potato Taco, a delicious recipe for making Tacos at home by Ruchi Bharani. Taco is a traditional Mexican dish, but loved by.

Fenugreek and potato dhokla is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Fenugreek and potato dhokla is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Fenugreek and potato dhokla:

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

Des milliers de nouvelles images de grande qualité ajoutées chaque jour. Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Steps 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 made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Also Known as Methi Seeds, Vendayam. Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices.

So that’s going to wrap this up for this special food fenugreek and potato dhokla recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!