How to make Toovar Methi Dhokla -

An authentic Gujrati steamed snack preparation served hot with green chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Pigeon Pea, Fenugreek Leaves

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Toovar Methi Dhokla checkout Teen Dal Dosa, Dal Chawal Arancini-SK Khazana, Rasam Vada, Puran Poli . You can also find more Snacks and Starters recipes like Spinach Feta and Tomato Omelette Bar-Be-Cued Corn Pop up Chocolate Sandwich Cookies

Toovar Methi Dhokla

Toovar Methi Dhokla Recipe Card


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.

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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.