537. Farali dhokra

  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.

FARALI DOKHRA
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.

samo/moriyo kheer

samo and potato pattis