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| Main Ingredients | Split Pigeon Pea, Fenugreek Leaves |
| Cuisine | Gujarati |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Toovar Methi Dhokla
- 1 cup Split Pigeon Pea
- 1/2 medium Fenugreek Leaves
- 4-5 Green chillies
- 2 cups Yogurt
- 1/2 teaspoon Asafoetida
- 1 teaspoon Sugar
- to taste Salt
- 1 teaspoon Soda bicarbonate
- 2 teaspoons Oil
Method
- Pick, wash and soak toovar dal for four to six hours. Clean, wash and finely chop fenugreek leaves.
- Remove stems, wash and roughly chop green chillies. Grind the dal with green chillies. Add yogurt, asafoetida, sugar, salt and fenugreek leaves.
- Add soda bicarbonate and mix well. Keep it aside for two to three hours. Grease a dhokla plate.
- Whisk the batter, pour into the greased plate and steam for eight to ten minutes. To test insert a knitting needle.
- If it comes out clean, the dhoklas are done. Serve hot with green chutney.
Nutrition Info
| Calories | 1128 |
| Carbohydrates | 140.9 |
| Protein | 64.5 |
| Fat | 34.3 |
| Other Fiber | Fiber- 22.9gm |
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