Farali Dhokla is a gluten-free steamed cake savory made with tapioca pearls and millet. These dhoklas are very healthy, soft, and light, just a melt in your mouth. This is one of the easiest and quick farali recipes to make during Navratri, Janmashtami,or any fasting day. This is also a perfect option for the Sharvan holy month, where people fast the whole month. This Farali dhokla is perfect to have with tea or coffee during fasting. These vrat dhoklas are so delicious and mouth-watering that you can make these on a non-fasting day too.
Prep Time10 minutesmins
Cook Time10 minutesmins
Steaming and resting time40 minutesmins
Total Time1 hourhr
Course: Snacks
Cuisine: Indian
Keyword: Farali dhokla, farali dhokla recipe, how to make farali dhokla, navratri fasting food, upvas dhokla recipe, Vrat Ka Khana, Vrat Recipes
Servings: 6people
Equipment
Big Kadhai, or a steamer for steaming the dhokla
Ingredients
Dhokla batter ingredients
1cupSama rice
¼cupSabudana or tapioca pearls
½cupCurd
2tbsp Green Chili Paste
1tbsp Ginger Paste
Rock Salt as per taste
1tspOil
¾ cup Water
1tbspWaterto activate the soda
1tspEno fruit salt
1Lemon juice
3cups Water for boiling in the steamer
Tempering ingredients
2tbspOil
1tbspCumin seeds
fewCurry Leaves
3 to 4Green Chilies
1tbsp Sesame seeds
Fresh Coriander
Instructions
Dhokla preparation
Add ¼ cup sabudana or tapioca pearls into a grinding jar.
Grind and transfer it to a mixing bowl.
Add 1 cup sama rice into a grinding jar.
Grind and transfer it to a mixing bowl.
The texture should be fine, like semolina or rava.
Add ½ cup curd, 2 tbsp green chili paste, 1 tbsp ginger paste, and rock salt as per taste.
Mix all the ingredients till well combined.
Gradually add ¾ cup of water and mix well.
Let the batter rest for 5 minutes.
For steaming, take a big vessel or a Kadhai. Add enough water and place a ring in the kadhai.
Grease a plate and place it over the ring.
Cover the steamer with a lid or a plate and steam for 5 minutes.
Mix the batter with a spoon. If the dhokla batter is thick, add 1 to 2 tbsp of water, and mix it well.Tip- It may absorb more water, depending on the quality of the sama rice.
The batter consistency should not be thick nor very liquid. The batter should flow down easily with the spoon.
Add 1 tsp oil and mix it well.
Remove the lid or the plate from the steamer.
Add 1 tsp Eno salt and the juice of one lemon. Mix the batter quickly in one direction.Tip- The Eno salt activates very fast, be quick and transfer the batter to a steamer plate.
Pour the batter into a steam plate.
Sprinkle some black pepper powder over the batter Cover with a lid or plate and steam for 20 minutes.
After 20 minutes, insert a knife and check if the dhoklas are steamed properly. They are ready if the knife comes out clean; else, steam for a few more minutes.
Transfer the steamed dhokla plate to a kitchen platform and allow them to cool down. Once cooled, cut them into the desired pieces.
Tempering process
Add 2 tbsp oil, 1 tbsp cumin seeds, 3 to 4 slit green chilies, a few curry leaves, and 1 tbsp sesame seeds in a small pan. Mix it well and let it temper for a minute.
Spread the tempering over the dhoklas.
Garnish it with some fresh coriander leaves.
Serve it hot, either with coriander or coconut chutney.
Notes
Using sesame seeds for tempering is optional.
Mustard seeds also can be used for tempering when eaten on average days
The dhoklas remain fresh at room temperature for two days. In the fridge, it can stay fresh for three days