This is the recipe with Methi leaves. The recipe is the same as chana dal khaman from my earlier post. Click here for the recipe.
You add the chopped Methi leaves to the batter before you add the baking soda and then steam the khaman and do the tempering with the same ingredients mentioned in my earlier chana daal khaman post.
So simple and delicious!
I was asked by Burekaboy of Is that my bureka about what's the difference between Khaman and Dhokla.
Well Khaman are always made with either Besan or any of the Daals soaked, ground, femented and then steamed.
Where as Dhokla is always made with equal parts of Rice and Daal, soaked and ground together and fermented and then steamed.
So that is the basic difference.