Methi Palak Chawli Dhokla Recipe | Healthy Gujarati Snack
Tarla Dalal
• Updated : Jan 23, 2026
Methi Palak Chawli Dhokla is a nutritious and flavorful steamed snack made with a healthy blend of fresh fenugreek leaves (methi), spinach (palak), and black-eyed peas (chawli).
Table of Content
About Methi Palak Chawli Dhokla
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Ingredients
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Methods
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How to make Methi Palak Chawli Dhokla
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FAQs
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Related Methi Palak Chawli Dhokla Recipe
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Tips for Methi Palak Chawli Dhokla Recipe
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Nutrient values
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This dhokla combines plant protein, iron-rich greens, and soft steamed texture, making it perfect for breakfast or evening tea. The batter is gently spiced and fermented for lightness, then steamed to achieve a soft, fluffy consistency. A simple tempering of mustard seeds and curry leaves enhances its aroma. Served with green chutney, this dhokla is both wholesome and delicious, ideal for health-conscious families.
The protein from chawli and the antioxidant vitamins A and C from the greens come together to keep you hale and healthy. This snack helps to build healthy bones too.
A couple of everyday ingredients like ginger and green chilli help to enhance the taste of the dhokla. The fenugreek leaves too lend their pleasantly bitter taste and tempting aroma to this snack, making it a super duper hit.
It is important to serve these dhoklas immediately to relish the good texture. You can also try other healthy snacks like the Chana Dal and Cabbage Tikki and Nutritious Thalipeeth .
Tags
Soaking Time
8 hours
Preparation Time
15 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
4 servings
Ingredients
for Methi Palak Chawli Dhokla
- 1 cup chawli (cow pea, lobhia)
- 1/2 cup chopped spinach (palak)
- 1/2 cup chopped fenugreek leaves (methi)
- 1 tbsp ginger-green chilli paste
- 1/4 tsp asafoetida (hing)
- 2 tsp oil
- salt to taste
- 2 tsp fruit salt
For Serving
Method
for Methi Palak Chawli Dhokla
- Wash and soak the beans in enough water for at least 8 hours. Drain.
- Combine the soaked chawli and approx. ¾ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add all the remaining ingredients, except the fruit salt and mix well.
- Just before steaming, add the fruit salt and 1 tbsp of water and mix gently.
- Pour half the batter into a greased 175 mm. (7”) diameter thali.
- Steam in a steamer for 12 minutes or till the dhoklas are cooked.
- Cool slightly and cut into equal pieces using a sharp knife.
- Repeat steps 5 to 7 to steam one more batch.
- Serve immediately with green chutney.
Methi Palak Chawli Dhokla recipe with step by step photos
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To make Methi Palak Chawli Dhokla, Wash and soak the 1 cup chawli (cow pea, lobhia) in enough water for at least 8 hours.
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Drain.
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Combine the soaked chawli and approx. ¾ cup of water in a mixer and blend till smooth.
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Transfer the mixture into a deep bowl, add all the remaining ingredients, Add 1/2 cup chopped spinach (palak) , 1/2 cup chopped fenugreek leaves (methi), 1 tbsp ginger-green chilli paste, 1/4 tsp asafoetida (hing), 2 tsp oil, salt to taste and mix well.
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Just before steaming, add the 2 tsp fruit salt and 1 tbsp of water and mix gently.
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Grease the thali using little oil. Pour half the batter into a greased 175 mm. (7”) diameter thali.
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Steam in a steamer for 12 minutes or till the dhoklas are cooked.
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Cool slightly and cut into equal pieces using a sharp knife.
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Repeat steps 5 to 7 to steam one more batch.
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Serve Methi Palak Chawli Dhokla immediately with green chilli paste.
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- What is Methi Palak Chawli Dhokla?
It’s a healthy steamed Gujarati dhokla made with cow peas (chawli), spinach (palak) and fenugreek leaves (methi), giving it great flavour and nutrition. - How long does this recipe take to make?
The total time is about 45 minutes, including soaking, preparation and steaming. - Do I need to soak the chawli beans beforehand?
Yes soak the chawli beans in water for at least 8 hours before blending. - What are the main ingredients required?
Main ingredients include chawli (cow peas), chopped spinach, fenugreek leaves, ginger-green chilli paste, hing (asafoetida), oil, salt and fruit salt. - What is fruit salt, and why is it used?
Fruit salt (like ENO) is added just before steaming to help the dhokla batter become fluffy and soft. - Can I make it without spinach or methi?
You could experiment with other greens, but spinach and methi give this dhokla its characteristic taste and nutrition. - How should Methi Palak Chawli Dhokla be served?
Serve it immediately after steaming while fresh and warm, ideally with green chutney. - Is this recipe healthy?
Yes it’s high in protein (about 10 g per serving) and fiber, and low in fat, making it a nutritious snack or breakfast option. - Can I make it vegan?
The recipe is already vegan since it uses plant-based ingredients and steaming — no dairy involved. - How many servings does this make?
This recipe yields about 4 servings.
If you liked this Methi Palak Chawli Dhokla Recipe then also check out other recipes like:
1. Properly Soak the Chawli Beans
Soak the cow peas (chawli) for at least 8 hours as suggested in the recipe. This ensures they blend into a smooth batter and results in a softer, lighter dhokla.
2. Blend to a Silky Smooth Batter
When grinding the soaked beans with water, make sure the batter is very smooth and lump-free. A smooth batter helps the dhokla rise evenly and gives a softer texture.
3. Add Fruit Salt Just Before Steaming
Add the fruit salt (Eno) right before steaming and mix gently. This helps the batter become light, airy, and fluffy. If added too early, the dhokla may not puff up properly.
4. Grease the Plate Well
Grease the steaming plate or thali thoroughly with oil so the dhokla doesn’t stick and comes off easily after steaming. This also preserves the shape and prevents tearing.
5. Don’t Oversteam
Steam for the recommended time (around 12 minutes) oversteaming can make dhokla rubbery and dense. Test with a toothpick: it should come out clean when done.
6. Cool Slightly Before Cutting
Let the steamed dhokla cool for a few minutes before cutting. This helps it hold its shape and makes neat pieces easier.
7. Wash Greens Thoroughly
Wash the spinach and fenugreek leaves very well to remove dirt or grit, especially from methi, so the final dhokla is clean and free of any gritty texture. A quick soak-and-rinse helps remove soil. (General kitchen tip for leafy greens)
8. Serve Immediately for Best Texture
For the best spongy texture, serve the dhoklas immediately after cutting. They tend to be softest and most tender right after steaming.
Nutrient values (Abbrv)per plate
| Energy | 156 Calories |
| Protein | 10.0 g |
| Carbohydrates | 22.1 g |
| Fiber | 6.9 g |
| Fat | 3.0 g |
| Cholesterol | 0 mg |
| Sodium | 17 mg |
Click here to view Calories for Methi Palak Chawli Dhokla
The Nutrient info is complete
Nisha
Nov. 30, 2014, 12:18 a.m.
Loved this way of using chawli which is otherwise used to make subzis usually. Serving immediately is very important, so try for a Sunday morning breakfast when all the family members are in.
