Ingredients
Chole dal or moong dal (1c), asafoetida (1/4tsp), soda bi-carb (2pinches), oil (2tsp), baking powder (1tsp), green chillies 950, fresh curds (2tbsp), fresh fenugreek leaves (2c).
Chole dal or moong dal (1c), asafoetida (1/4tsp), soda bi-carb (2pinches), oil (2tsp), baking powder (1tsp), green chillies 950, fresh curds (2tbsp), fresh fenugreek leaves (2c).
Method of preparation:-
Take a bowl; soak the dals in it for about 4 hours. Take a mixer, add the soaked dal and green chilies in it and then grind it by adding a little water. Add salt and asafoetida in it. Add oil, baking powder and curd in it and then mix it to make a batter. Keep it aside for about 2 to 3 hours. Now take methi leaves, dust salt and soda oven the leaves. Now take ring mould tins, place the leaves in it and then fill the mould with batter. Steam the moulds for 5 to 7 minutes. When methi dohkla gets ready then take it out from mould and serve them hot with green chutney.
Take a bowl; soak the dals in it for about 4 hours. Take a mixer, add the soaked dal and green chilies in it and then grind it by adding a little water. Add salt and asafoetida in it. Add oil, baking powder and curd in it and then mix it to make a batter. Keep it aside for about 2 to 3 hours. Now take methi leaves, dust salt and soda oven the leaves. Now take ring mould tins, place the leaves in it and then fill the mould with batter. Steam the moulds for 5 to 7 minutes. When methi dohkla gets ready then take it out from mould and serve them hot with green chutney.Number of servings – 6 to 8
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