rava methi dhokla recipe | methi rava dhokla for chronic kidney disease | healthy sooji methi dhokla |
by Tarla Dalal
This recipe has been viewed 62 times
rava methi dhokla recipe | methi rava dhokla for chronic kidney disease | healthy sooji methi dhokla |
For rava methi dhokla- To make rava methi dhokla recipe, combine urad dal and fenugreek seeds in a deep bowl. Wash it well.
- Add enough water and keep aside to soak it for 3 to 4 hours.
- Once soaked, drain well and blend into a smooth paste using ¼ cup of water.
- Transfer the mixture into a deep bowl and whisk well until light and fluffy.
- Add semolina, fenugreek leaves, curd, green chilli paste, salt and ½ cup of water. Whisk well.
- Pour the batter into a 200 mm. (8”) diameter thali and steam the dhokla in a steamer for 10 to 12 minutes.
- Remove and keep aside to cool for 3 to 4 minutes and cut into equal sized pieces.
- Serve rava methi dhokla immediately.
Rava Methi Dhokla for Kidney Patients recipe with step by step photos
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rava methi dhokla recipe | methi rava dhokla for chronic kidney disease | healthy sooji methi dhokla | then do try other healthy dhokla recipes also:
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See the below image of list of ingredients for making rava methi dhokla recipe.
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To make rava methi dhokla recipe | methi rava dhokla for chronic kidney disease | healthy sooji methi dhokla | in a deep bowl, add ¼ cup urad dal (split black lentils) , washed and drained. Urad dal, when ground into a smooth batter, helps create air pockets within the dhokla during steaming. This results in a light and airy texture.
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Add 1/8 tsp fenugreek (methi) seeds. Wash it well. Fenugreek seeds have a distinct bitter-sweet and nutty flavor that adds a unique depth to the dhokla.
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Add enough water and keep aside to soak it for 3 to 4 hours.
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Once soaked, drain well.
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Transfer in a mixer jar.
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Add ¼ cup of water.
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Blend into a smooth paste.
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Transfer the mixture into a deep bowl.
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Whisk well until light and fluffy. Whisking introduces air into the batter, making it light and fluffy. This aeration is crucial for achieving a soft and spongy texture in the dhokla.
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Add 1 cup semolina (rava / sooji) Semolina gives the dhokla its characteristic spongy and slightly grainy texture.
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Add ½ cup chopped fenugreek leaves (methi). Methi leaves have a distinct, slightly bitter and pungent flavor that adds a unique depth to the dhokla.
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Add ¼ cup curd (dahi). Curd acts as a tenderizer, helping to create a soft and spongy texture in the dhokla. Its lactic acid content breaks down the gluten in the rava (semolina), resulting in a lighter and airier texture.
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Add ½ tsp green chilli paste. Green chili paste adds a spicy kick and a pungent flavor to rava methi dhokla.
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Add salt to taste.
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Add ½ cup of water.
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Whisk well.
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Grease the thali using little oil.
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Pour the batter into a 200 mm. (8”) diameter thali.
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Steam the dhokla in a steamer for 10 to 12 minutes.
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Remove and keep aside to cool for 3 to 4 minutes.
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Cut into equal sized pieces.
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Serve rava methi dhokla recipe | methi rava dhokla for chronic kidney disease | healthy sooji methi dhokla | immediately.
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Rava methi dhokla is a delicious and healthy steamed snack made with semolina (rava), fenugreek leaves (methi), and spices. It's a light and fluffy dish that's perfect for breakfast or a snack.
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Use fresh fenugreek leaves (methi) for a vibrant flavor and aroma.
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Use fine variety semolina (rava) for a smoother texture.
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Cool the dhokla slightly before cutting it, so that you get clean cut.
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Nutrient values (Abbrv) per serving
| Energy | 145 cal |
| Protein | 6 g |
| Carbohydrates | 27.8 g |
| Fiber | 1.6 g |
| Fat | 1 g |
| Cholesterol | 1.6 mg |
| Sodium | 14.1 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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