Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fenugreek and potato dhokla. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Fenugreek and potato dhokla is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Fenugreek and potato dhokla is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Prepare 1/2 cup chickpea flour
- Take 1 cup semolina
- Prepare 1 cup fresh finely chopped dill
- Get 1 cup fresh fenugreek leaves
- Get 1/4 cup chopped coriander leaves
- Take 1 cup grated potato
- Get 1 cup sour cream or yogurt
- Get 1 teaspoon garam masala
- Take 1 teaspoon green chilli paste
- Get 1 teaspoon ginger paste
- Make ready 1 teaspoon chilli flakes
- Make ready 1/4 teaspoon baking soda
- Take 1 teaspoon sesame seeds
- Get 1/2 cup warm water
- Get to taste Salt
- Prepare 2 tablespoon hot oil
This curry is appetizing and flavorful. Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters) is an innovative way to create something light and quick to have for your snack. The fritters made from fenugreek leaves and grated potato that is mixed into a chickpea flour batter and fried onto a Kuzhi paniyaram pan. To make palak methi dhokla, soak the chola dal in enough water.
Steps 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.
The fritters made from fenugreek leaves and grated potato that is mixed into a chickpea flour batter and fried onto a Kuzhi paniyaram pan. To make palak methi dhokla, soak the chola dal in enough water. Drain and combine with ¾ cup of water and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well. It's part of the pea family (Fabaceae) and also known as Greek hay (Trigonella foenum-graecum).
So that’s going to wrap it up for this exceptional 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 interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
