How to make Toovar Methi Dhokla - An authentic Gujrati steamed snack preparation served hot with green chutney.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Pigeon Pea, Fenugreek Leaves

Cuisine : Gujarati

Course : Snacks and Starters

Toovar Methi Dhokla Recipe Card

Toovar Methi Dhokla
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Snacks and Starters recipes like Masalapara, Palak Tikki, Prune And Almond Jugalbandi, Peshawari Tangdi Kabab.

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Toovar Methi Dhokla Recipe

  • Split Pigeon Pea 1 cup

  • Fenugreek Leaves 1/2 medium

  • Green chillies 4-5

  • Yogurt 2 cups

  • Asafoetida 1/2 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Soda bicarbonate 1 teaspoon

  • Oil 2 teaspoons

Method

Step 1

Pick, wash and soak toovar dal for four to six hours. Clean, wash and finely chop fenugreek leaves.

Step 2

Remove stems, wash and roughly chop green chillies. Grind the dal with green chillies. Add yogurt, asafoetida, sugar, salt and fenugreek leaves.

Step 3

Add soda bicarbonate and mix well. Keep it aside for two to three hours. Grease a dhokla plate.

Step 4

Whisk the batter, pour into the greased plate and steam for eight to ten minutes. To test insert a knitting needle.

Step 5

If it comes out clean, the dhoklas are done. Serve hot with green chutney.