537. Farali dhokra

January 20, 2016mayurisjikoni
Blog post


  We live where there are numerous apartments in one compound. So no doubt we have a mixture of cultures and religions.Evening time comes alive as mothers and kids are all out walking, talking playing etc. A few days ago I overheard a conversation between young mums. As usual the talk was on how each one’s child is performing in school, their manners, what they eat etc. What I noticed was that the conversation was turning into a competition as to whose child was better. On my way to the apartment I couldn’t help thinking why these mums and their kids think they are in sort of a race. As our children grow up, we really don’t remember if they did better than their classmates in sports or in the class. What we remember are the times we spent with them, holidays, at home, when they are sick, precious moments etc. Marks, degrees, trophies all become irrelevant. I wanted to go up to the mums and tell them to let their children live a life and not a life of comparison.
  Today I came across the below quote on Facebook and knew immediately what I wanted to share with you. Expensive holidays, gadgets, designer clothes all do not equate to loving your child. If you truly love your child then instill life’s values in them. Teach them to be compassionate, frugal, well mannered, caring, loving, respectful. These values will help them in life and not expensive parties, gifts and holidays.The quote says it all. Enjoy your journey on this life’s path with your child/children.
Coming to the recipe, I wanted to try out this recipe for a very long time but never got down to it. Today being Ekadashi, tried it out and must say it turned out really good. But then I love any type of dokhra. There are some recipes which recommend that samo should be soaked in water or yogurt for one hour or so and then blended in make a smooth batter. I prefer using the flour as its much quicker. Steamed snacks are much healthier than fried ones. So try this one even if its not a fasting day.







Serves 2-4

1 cup samo flour(shama millet, moriyo)
4 tbsp sabudana (tapioca, pearl sago)
½ cup sour yogurt, at room temperature
½ cup warm water
1 tsp green chilli paste
1 tsp ginger paste
1 tbsp oil
¾ – 1 tsp salt
1 tsp eno (fruit salt)
¼ tsp red chilli powder

Tempering (vaghar) :
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tbsp sesame seeds (tal)
1-2 green chillis chopped
1 sprig curry leaves
2 tbsp chopped fresh coriander (dhania)

  1. Mix samo flour and sabudana in a bowl.
  2. Add ginger, chilli pastes,water and yogurt. Mix well.
  3. Cover the bowl and keep it in a warm place for 8 hours to allow the batter to ferment.
  4. Take a steamer or a wide pan with a lid.
  5. Add water, quarter full. Put a stand or ring. Put on medium heat to allow the water to get hot.
  6. Grease a steel or aluminium plate (about 8-9 inch wide) with oil.
  7. Add salt,oil to the batter and mix well.
  8. When the water begins to boil, add Eno to the batter and mix it well. The batter should become frothy.
  9. Pour the batter into the prepared plate.
  10. Sprinkle the chilli powder over it.
  11. Put the plate in the steamer or pan. Let it steam for 10 -12 mins.
  12. Remove the plate from the steamer and let it cool completely.
Preparation of the tempering :
  1. Heat oil in a small pan over low heat.
  2. When the oil is hot, add cumin seeds, sesame seeds, chilli and curry leaves.
  3. Mix well. Add the chopped coriander and mix.
  4. Pour the tempering over the cooled down dokhra.
  5. Cut the dokhra into squares or diamond shape and serve.
  6. Serve with coriander, mint or mango chutney.
  • If you don’t have samo flour, you can grind it at home.
  • Add pepper powder instead of red chilli powder if you want.
  • Check out my steaming device here.
  • Adjust spices according to your taste.
  • Store leftover dokhra in the fridge. Just before serving, steam it for 3-4 minutes or warm it up in the microwave oven. Sprinkle a bit of water over it before putting the microwave oven.
You may want to check out the following :
samo/moriyo kheer
samo and potato pattis


  • Herbs Spices and Tradition

    January 20, 2016 at 11:18 pm

    Hi Mayuri, This is very good idea of making dokla with sago flour.you are right it is good for Ekadashi. I will give to may daughter-in-low who is fasting on ekadasi

  • Herbs Spices and Tradition

    January 21, 2016 at 4:11 am

    I mean samo flour.

  • Jagruti

    January 21, 2016 at 9:13 am

    perfect for vrat and upwas..looks so fluffy and moist !

  • Mayuri Patel

    January 26, 2016 at 7:09 pm

    Thank you. Love that I can have something different on Ekadashi day and its healthy.

  • Mayuri Patel

    January 26, 2016 at 7:09 pm

    Thank you Jagruti.

  • Sowmia pragash

    January 26, 2016 at 7:58 pm

    Looks healthy and flavorful.love the tadka

  • Swathi Iyer

    January 29, 2016 at 12:48 am

    Looks delicious and healthy dish we can have them anytime.

  • Hema

    February 4, 2016 at 4:13 pm

    Millet dhoklas, so healthy and delicious..

  • Mayuri Patel

    February 9, 2016 at 8:13 pm

    Sowmia, the dokhras are healthy and gluten free.

  • Mayuri Patel

    February 9, 2016 at 8:13 pm

    Thanks Hema.

  • shobhakeshwani

    September 2, 2019 at 4:10 am

    Very good recipe for fasting days .. Will try it soon.

    1. mayurisjikoni

      September 2, 2019 at 10:31 am

      Thanks Shobha.

  • Renu Agrawal Dongre

    September 2, 2019 at 6:19 pm

    Farali dhokla with samo and sabudana is a completely new recipe to me. I have samo grains and sabudana too and I would love to try this for upcoming Navratri festival. I like reading about the Motherhood topic you touched upon. You are so very right.

    1. mayurisjikoni

      September 3, 2019 at 2:05 pm

      Thanks so much Renu. Enjoy them hot.

  • Archana

    September 2, 2019 at 6:35 pm

    I do agree Mayuri the values we instil in our children are definitely more important n valuable in the long run. Also, we remember time spent with our friends more than competition but who will tell the moms.
    I love the dhokla. It sounds so simple and delicious. We do make dhokla so this farali dhokla is to do soon.

    1. mayurisjikoni

      September 3, 2019 at 2:04 pm

      Thanks Archana. Hope you try out the recipe soon.

  • chefmireille

    September 2, 2019 at 10:04 pm

    what an interesting dish for me to try – looks like its time for me to try something new

    1. mayurisjikoni

      September 3, 2019 at 2:03 pm

      Thanks Mireille. Try it out as its gluten free too.

  • FoodTrails

    September 4, 2019 at 2:52 am

    Dhokla with Sama rice looks so soft and spongy.. agree with your thoughts on parenting.. sometimes I too feel it’s the competition between parents ego.. who to show each other how well their kids are performing then others!!

    1. mayurisjikoni

      September 4, 2019 at 5:19 pm

      That’s so true Swaty, I don’t remember growing up like that. Our parents never compared us to others.

  • Sarika Gunjal (spice zone)

    September 4, 2019 at 5:42 am

    This is a lovely option for fasting. Will have to try this..

    1. mayurisjikoni

      September 4, 2019 at 5:18 pm

      Thanks Sarika.

  • sizzlingtastebuds

    September 4, 2019 at 12:15 pm

    looks like Edada (safe Dhokla). but so interesting to see Samo flour (I have a pack and was wondering what to make with it other than Ghavan). this is being bookmarked to try soon as we are fans of Dhokla 🙂

  • Jolly

    September 5, 2019 at 1:31 pm

    Dhokla is my most favourite snack and that is the one I really can’t stop at one or two. This recipe with samo flour sounds incredibly delicious and spongy. Perfect dish for fasting times.

    1. mayurisjikoni

      September 5, 2019 at 1:44 pm

      Thank you so much Jolly.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: