Methi Khaman Dhokla

Khaman dhokla is my family favourite snack and every time I prefer to try with different ingredients. Today I am posting recipe of sixth type of Dhokla, which is made with Methi. Khaman Dhokla is always a good starter/snack option or light dinner option.


1½ cup Semolina (Sooji)
1 cup Yoghurt
1 cup Fenugreek leaves (Methi)
1 sachet (5gm) Eno fruit salt
1 tbsp Oil
1 Green chili chopped
Salt to taste
Coriander leaves for garnish

For tempering –
1 tbsp Oil
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp White sesame seeds
7-8 curry leaves
1 tbsp Chopped green chili
Coriander for garnishing


In a bowl, mix semolina, yoghurt, 1 cup water and keep it aside for 1 hour. Then add 1 tbsp oil, fenugreek leaves, salt and enough water to make a batter of pouring consistency. Lastly add Eno (fruit salt) just before steaming and mix well.

Grease the thali approx 6″ diameter, pour this batter into it and steam it for 15-20 minutes. To check whether dhokla is cooked or not, put knife inside dhokla and if it comes out clean means it is cooked. Let it cool for 5-10 min and then cut it into small square pieces.

Heat 1 tbsp oil in a pan, once heated add ½ tsp cumin seeds and mustard seeds. Once it starts crackling, add sesame seeds, curry leaves, chopped green chili and sauté on low flame for 30 seconds. Now add half cup of water in this tempering and pour over the dhoklas. Garnish the dhoklas with chopped fresh coriander and serve with Mint Coriander Chutney and khajur-imli chutney.


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