Besan Sooji Methi Dhokla

Name: Besan Sooji Methi Dhokla
Total time: 4800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup sooji; 1 cup besan; 1 cup fresh green chopped methi leaves; 4 tsp sour curd; 2 tsp ginger chilli paste; 2 tsp + 1 tsp oil; 1/2 tsp turmeric powder; 1/4 tsp + 1/4 tsp hing; 1/8 tsp red chilli powder; 1 tsp mustard seeds; 1 tsp whole coriander seeds; 1 tsp white sesame seeds; 1 dry red chilli; 4 curry leaves; 1 tsp eno soda; 1 tsp sugar; Salt to taste; Water as required

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#ga24 #SouthKorea #MethiLeaves
#BesanSoojiMethiDhokla
#Besan #Sooji #Methi #Curd #Dhokla
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
It is very healthy, delicious and instant dhokla. Perfect for healthy breakfast, snacks, or in a tiffin box . Enjoy with chutneys, ketchup, tea, or coffee ..

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

10 minutes prep - 10 minutes Rest - 1 hour

2 servings

1 cupsooji
1 cupbesan
1 cupfresh green chopped methi leaves
4 tspsour curd
2 tspginger chilli paste
2 tsp + 1 tsp oil
1/2 tspturmeric powder
1/4 tsp + 1/4 tsp hing
1/8 tspred chilli powder
1 tspmustard seeds
1 tspwhole coriander seeds
1 tspwhite sesame seeds
1dry red chilli
4curry leaves
1 tspeno soda
1 tspsugar
Salt to taste
Water as required

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Steps

10 minutes prep - 10 minutes Rest - 1 hour

1

In a bowl, add sooji, wash it. Sieve besan and add in sooji. Combine well. Add curd. Mix well. Cover it, and keep aside for at least 1 hour on a warm place to ferment.
2

Then add chopped methi leaves, turmeric powder, ginger chilli paste, salt, oil, and sugar. Mix well. Check the consistency of the batter. If required, add water.
3

Keep dhokla steamer or kadai to steam dhokla. Grease plate by applying oil. Now add eno soda, activate with water. Mix well. Pour on a dhokla plate in the steamer. Sprinkle red chilli powder on dhokla batter.
4

Cook it for 8 minutes on a medium flame. Check it. It should be fluffy and non sticky. Keep plate aside to set.
5

For tempering, add oil in the pan, add mustard seeds, coriander seeds, sesame, red chilli, and curry leaves. Add 1 tsp water, and pour on steamed dhokla. Make cuts.
6

Serve hot with garlic red chutney and coriander green chutney. Enjoy.

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Manisha Sampat @PURE_VEG_TREASURE

on November 04, 2024 12:37

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐