Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, fenugreek and potato dhokla. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Fenugreek and potato dhokla is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Fenugreek and potato dhokla is something that I have loved my whole life.

Popularly known in the Indian subcontinent as , fenugreek leaves are an ancient spice used for flavoring various dishes. The leaves have a bitter taste, but. Watch how to make Fenugreek and Potato Taco, a delicious recipe for making Tacos at home by Ruchi Bharani. Taco is a traditional Mexican dish, but loved by.

To get started with this particular recipe, we must first prepare a few components. You can have fenugreek and potato dhokla using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fenugreek and potato dhokla:

1. Get 1/2 cup chickpea flour
2. Prepare 1 cup semolina
3. Take 1 cup fresh finely chopped dill
4. Get 1 cup fresh fenugreek leaves
5. Take 1/4 cup chopped coriander leaves
6. Take 1 cup grated potato
7. Get 1 cup sour cream or yogurt
8. Make ready 1 teaspoon garam masala
9. Prepare 1 teaspoon green chilli paste
10. Prepare 1 teaspoon ginger paste
11. Take 1 teaspoon chilli flakes
12. Take 1/4 teaspoon baking soda
13. Make ready 1 teaspoon sesame seeds
14. Make ready 1/2 cup warm water
15. Prepare to taste Salt
16. Take 2 tablespoon hot oil

I love cooking with potatoes because it takes only minimum time to make. And everyone in my house love it. My sisters love to have potatoes each and everyday and they won't say no to it. Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets.

Instructions to make Fenugreek and potato dhokla:

1. In a bowl add all the ingredients and make batter. If its too thick add little bit more water. Set it aside for an hour
3. In a steamer add 3 glass of water and bring it to boil. - Grease a tray and add 1/2 of the batter and cover. Steam for 15 minutes or until a toothpick comes out clean. Let it cool completely. Cut in triangles.
4. Tempering:- - 4 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon sesame seeds - Few curry leaves
6. Heat oil in a wide bottom pan. Add mustard seeds, cumin seeds and curry leaves. Once it starts fluttering place the dhokla and let it cook for a minute. Flip over and let it cook for further minute. I liked mine burnt so I cooked for 2 minutes on each sides.

My sisters love to have potatoes each and everyday and they won't say no to it. Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent. In a large pan, heat the oil and add the cumin seeds and dry red chilies.

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