Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, fenugreek and potato dhokla. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Fenugreek and potato dhokla is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fenugreek and potato dhokla is something that I’ve loved my entire life.

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. See recipes for Fenugreek and potato dhokla, Dhokla too.

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

Sprinkle salt over it and cook until tomatoes become soft and mushy. Add red chilli powder, cumin powder and coriander powder, mix properly. Cover with lid and cook on low flame until potatoes become tender or. Add mustard, fenugreek to the hot oil and fry it lightly and after this, add curry leaves, turmeric powder, and ground masala.

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.

Cover with lid and cook on low flame until potatoes become tender or. Add mustard, fenugreek to the hot oil and fry it lightly and after this, add curry leaves, turmeric powder, and ground masala. Stir and roast it on medium flame till oil separates from the spices. Now squeeze the chopped fenugreek leaves to take out any water from them. Add to the pan with the potatoes.

So that’s going to wrap this up with this special food fenugreek and potato dhokla recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!