FARALI DHOKLA
Farali Dhokla is made from samo or moriyo and sabudana. It is a healthy, gluten free steamed snack enjoyed on fasting days.
Ingredients
FOR THE FARALI DHOKLA BATTER
- 1 cup samo
- ¼ cup sabudana
- ½ cup plain yogurt thick
- ¼ cup water
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 1 tbsp oil
- 1 tsp sugar
- 1 tbsp lemon juice
- ¾ - 1 tsp rock salt
- 1 tsp Eno or baking soda
- ¼ tsp red chilli powder or coarsely ground black pepper
FOR TEMPERING | VAGHAR
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 1 green chillis sliced
- 1 sprig curry leaves
- 2 tbsp fresh coriander chopped
Instructions
SOAK THE SAMO AND SABUDANA
- Wash and soak samo and Sabudana separately in enough water for 4-6 hours.
PREPARE THE BATTER
- Drain out the water from both the samo and sabudana using a colander or big strainer.
- Process the samo, sabudana and yogurt in a food processor to a smooth paste.
- It may be slightly coarse but that is fine.
- Transfer the batter to a mixing bowl.
- Add green chilli, ginger pastes, salt, sugar, lemon juice, oil. Mix well.
- Add water little at a time till you have a thick pourable batter. I did use up ¼ cup water.
STEAM THE DHOKLA
- Get you steaming device ready. I use a pan which has a steamer and lid.
- Add water to the bottom pan. It should not touch the steamer basket or plate.
- Allow it water to come to a boil.
- In the meantime lightly grease a steel plate which is 8-9 inches in diameter.
- Place it on the steamer basket or plate. Allow the plate to become hot along with the water at the bottom.
- Once the water is boiling, add Eno or baking soda to the batter.
- Give it a quick but brief whisk. Don't over mix as you will loose the fluffiness.
- Pour the batter in the hot steel plate.
- Sprinkle some red chilli powder or black pepper coarsely ground on top.
- Cover the lid.
- Allow the dhokla to steam for 10 minutes.
- Insert a toothpick or fork in the middle of the steamed dhokla.
- If it is done, the toothpick or fork will come out clean.
- Remove the dhokla from the steamer.
PREPARE THE TEMPERING
- Heat oil in a small pan over medium heat.
- When it becomes hot, add the cumin and sesame seeds.
- Add the sliced green chillis and curry leaves.
- Stir fry for 30 seconds.
- Add the chopped coriander. Stir fry for 30 seconds.
- Spread the tempering over the steamed dhokla.
- Allow it to cool down before you cut them into square or diamond pieces.
- Serve with Farali Green Chutney or Peanut Chutney.
Notes
- Don't mix the batter too much after adding the Eno or baking soda.
- Add pepper powder instead of red chilli powder if you want.
- When steaming the dhokla, the water should not touch the plate or overflow.
- Adjust spices according to your taste.
- Store leftover dhokla 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 them in microwave oven.