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Before you jump to Fenugreek and potato dhokla recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, mainly by making your cooking area more green.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.
As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is something we can all perform, without difficulty. A lot of it really is simply making use of common sense.
We hope you got benefit from reading it, now let’s go back to fenugreek and potato dhokla recipe. To make fenugreek and potato dhokla you need 16 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Fenugreek and potato dhokla:
- Provide 1/2 cup chickpea flour
- Take 1 cup semolina
- Prepare 1 cup fresh finely chopped dill
- Use 1 cup fresh fenugreek leaves
- Take 1/4 cup chopped coriander leaves
- Provide 1 cup grated potato
- Prepare 1 cup sour cream or yogurt
- Get 1 teaspoon garam masala
- Use 1 teaspoon green chilli paste
- Use 1 teaspoon ginger paste
- Get 1 teaspoon chilli flakes
- Get 1/4 teaspoon baking soda
- You need 1 teaspoon sesame seeds
- Provide 1/2 cup warm water
- Use to taste Salt
- You need 2 tablespoon hot oil
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.
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