Let’s Cooking, it is me again, Dan, welcome to my cooking guide page. Now, we’re going to make a distinctive dish, fenugreek and potato dhokla. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look tasty.
Fenugreek and potato dhokla is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Fenugreek and potato dhokla is something that I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few components. 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:
- Take 1/2 cup chickpea flour
- Take 1 cup semolina
- Make ready 1 cup fresh finely chopped dill
- Prepare 1 cup fresh fenugreek leaves
- Take 1/4 cup chopped coriander leaves
- Take 1 cup grated potato
- Prepare 1 cup sour cream or yogurt
- Make ready 1 teaspoon garam masala
- Get 1 teaspoon green chilli paste
- Make ready 1 teaspoon ginger paste
- Prepare 1 teaspoon chilli flakes
- Take 1/4 teaspoon baking soda
- Get 1 teaspoon sesame seeds
- Prepare 1/2 cup warm water
- Get to taste Salt
- Get 2 tablespoon hot oil
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. Potatoes cooked with spices and or ginger/garlic are another one of the main dishes in most indian households. The spices used, the way of cooking might be slightly different from north to south Indian houses, but potatoes are here to stay!
Instructions to make Fenugreek and potato dhokla:
- 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
- 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.
- Tempering:- - 4 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon sesame seeds - Few curry leaves
- 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.
Potatoes cooked with spices and or ginger/garlic are another one of the main dishes in most indian households. The spices used, the way of cooking might be slightly different from north to south Indian houses, but potatoes are here to stay! Serve this hot with curries or Daal soups, rotis or rice! Fenugreek is native to central and south Asia (predominantly India). It is one of the oldest staple remedial plants with a myriad of benefits.
So that is going to wrap it up with this special food fenugreek and potato dhokla recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
