Healthy and delicious savory steamed cake made with barnyard millet and tapioca pearls. Vrat ka dhokla is light, spongy and full of flavor!
It is a quick and simple phalahari dhokla that is prepared with simple ingredients.
Vrat ka dhokla
- 1/3 cup Sabudana/Sago Pearls
- 2-3 tablespoon Beaten Curd (yogurt)
- 3-4 tablespoon Water (add approx. to adjust consistency)
- 1/2 teaspoon Crushed green chili
- 1/2 teaspoon Citric acid
- 1 tablespoon Lemon Juice
- 1 teaspoon Sugar
- 1.5 teaspoon Baking powde
- 1 teaspoon jeera powder(optional)
- Salt to taste
- 1 teaspoon Oil to grease the bowl
- 1-2 Tbsp Oil
- 3-4 pieces of Green Chilies
- 8-10 leaves of Curry leaves(optional)
- 1/2 teaspoon Sugar
- Measure sama Rice
- Wash,and Add enough water to soak for 3-4 hours
- Measure sabudana.
- Grind it to its powdered form. (Grounded sabudana, added to sama rice results in a smooth batter)
- After the desired time, blend the soaked sama to make a smooth batter. Batter should be creamy not grainy. If it’s grainy, blend until smooth. Add curd and Sabudana powder and blend again. Batter should of a pouring consistency. Add water to adjust it.
- Take rest of the ingredients and add it to the batter. Beat it well. (The more air = lighter dhokla)
- Its ready to steam, add baking powder. Mix it well.
- Heat water in a steamer.
Grease a tray or thali.
- Allow it to cool completely.
- Cut the dhokla into small pieces.
- A quick tempering is also created that helps infuse some of the flavours of the spices into the dhokla.
- For the tempering,
- Heat Ghee/oil in a small pan
- Once the oil is hot, add cumin seeds and green chilli and let them crackle for a few seconds.Pour the tempering over the dhokla. Sprinkle coconut and coriander on the dhokla.
- Serve hot with coriander chutney.
These delicious and healthy dhoklas are best enjoyed with green chutney. So, try these farali dhoklas and you’re sure to love it.