Tuver Methi na Dhokla – Dhokla of Pigeon Peas and Fenugreek

Tuver Methi na Dhokla – Dhokla of Pigeon Peas and Fenugreek



Prep.15 min., Cooking time 15 min., Qty. 4 Plates


Split Pigeon Peas soaked                               ½ cup

Fenugreek Leaves                                          ½ cup

Green Chilli                                                     3

Ginger grated                                                  1 ts

Fresh Coriander Leaves                                 ¼ cup

Spring Garlic                                                   2 tbsp

Curd                                                                ¼ cup

Oil                                                                    1 ts

Asafoetida Powder                                          Pinch

Gram Flour                                                      2 tbsp

Sugar                                                              1 ts

Salt to taste

Fruit Salt (Eno)                                                1 tbsp

For Tempering:

Oil                                                                    1 tbsp

Mustard Seeds                                                1 ts

Curry Leaves                                                   10

Sesame Seeds                                                1 ts

Green Chilli chopped                                      2

Sugar                                                              2 tbsp

Salt to taste

For Garnishing:

Fresh Coconut grated or Powder

Fresh Coriander Leaves


Take in mixer jar all together, soaked Split Pigeon Peas, Fenugreek Leaves, Green Chilli, Ginger, Fresh Coriander Leaves, Spring Garlic and Curd. Grind it. Take out in a bowl. Add Oil, Asafoetida Powder, Gram Flour, Sugar, Salt and Fruit Salt. Mix it very very well. Apply oil on a plate of a steamer. Fill it with batter. Steam it for 15-20 minutes. Cut Dhokla in plate of size and shape of choice and remove from plate. Arrange them on a serving plate.


Heat oil in a pan. Add Mustard Seeds, Curry Leaves and Sesame Seeds. When popped, add chopped Green Chilli. When fried, add Sugar and Salt. Mix well. Pour this tempering on Dhokla.


Sprinkle Coconut and Fresh Coriander Leaves to decorate platting.


Enjoy diversified Authentic Gujarati Dhokla.

Share and Enjoy !

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  • Minal kotak

    December 30, 2016 at 7:38 AM Reply

    Hi krishna
    I tried laddu it’s delicious and best for winter

    • Krishna Kotecha

      December 30, 2016 at 1:42 PM Reply

      Hi Minal ,
      Thank you so much for cooment,
      Keep trying recipes ,
      Happy Cooking !


    December 8, 2016 at 12:30 PM Reply


    • Krishna Kotecha

      December 8, 2016 at 3:56 PM Reply

      Hi Bhavika ,
      Thank you so much for visiting the website and taking interest in a recipe.
      for Dhoka of Pigeon Peas no need to add rice because this is a instant dhokla like khaman .
      just try it , it will turn out very delicious.
      thanks again ,
      happy cooking .

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