26 Feb Fenugreek Leaves Dhokla
Adding simple ingredients can turn leftover idli batter into a delicious and healthy
snack!
Ingredients
- 2 cups fermented idli batter
- ½ cup fresh fenugreek leaves
- ½ tsp ginger, garlic, green chilli paste
- 1/8 tsp red chilli powder
- ¼ tsp cumin
- Few curry leaves
- Salt to taste
- Oil for greasing plate and seasoning
COOK TIME
25 minutes
CALORIES
15 minutes
PROTEIN
6
FATS
25 minutes
CARBOHYDRATES
15 minutes
SERVES
6
Instructions
Add Fenugreek Leaves
Just before steaming, mix in finely chopped fresh methi leaves, ginger garlic green chilli paste, tsp oil to the idli batter. Add salt to adjust according to your taste.Your dhokla batter is ready.
Steaming the dhokla
Prepare a steamer. Grease a plate, pour 3 ladleful of batter, steam for 10–12 minutes until soft and fluffy. Insert a knife to check if done. If the dhoklas are properly cooked , the knife comes out clean. Let cool and cut into squares or diamond shape.
Serve
Heat oil in a pan . Add cumin seeds . Once they splutter add curry leaves. Pour hot over the dhoklas and serve with tea!
Video tutorial
Key Highlights
Fenugreek leaves boost iron, calcium, and dietary fiber compared to plain idli batter made dhoklas
Still light, steamed, low-fat → suitable for weight management and digestion.
Fermented batter provides natural probiotics for gut health.
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