Dhokra-Chawli Methi

1 cup chawli dal (dal of black eyed beans)
½ cup chopped fresh Methi (fenugreek) leaves
½ Spinach Leaves - cup chopped
3 Chillies - Fresh Green
a handful of Limbri Patha (Curry Leaves)
¼ teaspoon Hing (asafoetida)
2 tablespoon fresh Curds
¼ teaspoon Haldi (Turmeric) powder
2 teaspoon oil
1 teaspoon fruit salt


For the tempering:
½ teaspoon rai (mustard seeds)
½ teaspoon jeera (cumin)
1 green chilli, chopped
1 teaspoon oil


For the garnish; Grated CoconutMethod:Soak the dal for 4 hours. Grind the soaked dal with the green chillies, adding a little water.Add the methi, spinach, hing, turmeric, curds, oil and salt and mix well.

When you wish to steam the dhokras add the fruit salt to the batter, sprinkle a little water over it and mix gently. Pour into a greased 175 (7") Tray and steam for 7 to 10 minutes.
Allow it to cool for a few minutes. Prepare the tempering by heating the oil; add the Rai and allow to crackle. Add the Jeera, Limbri Patha and Hing and remove from the flame. Pour a teaspoon of water into the oil once it has cooled and pour the tempering over the dhokras. Cut into squares, garnish with the coconut and serve hot with Green chutney.


An unusual combination that makes light and flavourful dhokras.

Cooking Time: 15 to 20 mins. Preparation Time: 4 hours in advance. Serves 6 to 8

Chef's Tip: I love Coriander (Dhania) I would also sprinkle some finely chopped Corrinader on the finished product.