CHOLA METHI DHOKLAS is a delicious breakfast dish packed with proteins, antioxidants, fibre and folic acid. Rich in taste and low on carbs. Extremely wholesome combining the goodness of split cow peas and fresh fenugreek leaves.
I first tried this dish at Swaty Restaurant in Ahmedabad and was blown away. We are all familiar with the popular khamans & dhoklas from Gujarat but CHOLA METHI DHOKLAS are a hidden treasure. This is a quick and easy recipe.
Do try and share your experience with me.
INGREDIENTS:
Chola Dal (Split cow peas) - 1 cup
Fresh Methi Leaves - stems removed, washed and pat dry 1 cup
Ginger - 1/2 inch
Green Chilies - 2 (or to taste)
ENO - 1 tbsp
Salt to taste
Oil - 3 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Sesame Seeds - 1 tsp
Asafoetida - a pinch
Green Chilies - 2 whole
PROCEDURE:
1. Wash the dal thoroughly until the water in the dal appear clear. Then soak for 8 hours or overnight.
2. Grind the dal with green chilies and ginger into a coarse batter.
3. Finely chop the washed and (pat) dried fenugreek leaves.
4. Add the fenugreek leaves to the batter and mix.
5. Next add salt and a tablespoon of oil to the batter.
6. Grease the dhokla steaming dishes.
7. Start the dhokla steamer on medium heat until it gets the steam running.
8. Coming back to our batter. Time to add the ENO, a few drops of water and give it a light mix.
9. Pour into the greased dishes and give the dishes a good tap to spread the batter and remove any air bubbles. Steam for 12-15 minutes on medium heat.
10. Let it rest for 5 minutes.
11. Meanwhile, lets get our tempering ready. Heat some oil on medium heat.
12. Add the mustard, cumin and sesame seeds. And the asafoetida and finally the green chilies.
13. Cut the dhoklas into desired size pieces.
14. Pour the tempering over the dhoklas.
15. Serve hot with green chutney!
No comments:
Post a Comment