Vrat Ka Dhokla Recipe with step by step photos | Farali Dhokla | Sama ke Chawal ka Dhokla – a very quick and healthy dhokla recipe that you can prepare during vrat or fasts. This vrat ka dhokla is – gluten free, healthy and filling
These dhoklas are perfect to have with tea or coffee during fasting (or vrat). These are so spongy and tasty that you will be tempted to make them on non-fasting days too. We have used sama rice (barnyard millet) and sabudana (sago) to prepare these yummy dhoklas.
What is Sama rice ?
Sama Rice is known as Barnyard Millet in english.
In regional languages, it is known as – Samo rice, Samak rice, Mordhan, Vrat ka Chawal, Vari Cha Tandul, Bhagar or Kodri, Jungle rice.
Sama rice is not rice, but a gluten-free, fibre-rich, and nutritious tiny, round, cream-coloured grain, that is smaller than the rice grain and sago pearls and slightly bigger than sooji (semolina).
Do have a look at our collection of 25+ Vrat Special RecipesÂ
We have alreay shared the recipe for Vrat Special Thali, where we have shared 4 recipes
Vrat ki thali recipes
- Raw Banana Sabzi | kache kele ki sabzi
- Farali Kadhi
- Rajgira Paratha
- Singhara Atta Halwa
How to make Vrat Ka Dhokla | Farali Dhokla | Sama ke Chawal ka Dhokla | Step-wise process :
- Wash sama rice under tap water. Drain and set aside.
- Take raw sabudana in a mixer jar and grind to a fine powder.
- Add powdered sabudana to washed and drained sama rice. Add ¼ cup curd and ½ cup water (add water gradually to adjust consistency). Mix well and set it aside for 3-4 hours.
- Then blend the soaked mixture to make a smooth flowing batter. Again transfer this mixture to a bowl and set aside for 30 mins to 1 hour.
- Then add 1 teaspoon oil, eno and few drops lemon juice and salt. Mix to combine. The batter should of pouring consistency. If it’s thick, add extra water to adjust the consistency.
- Grease a flat thali/tray with oil and pour batter in it.
- Steam for 12-15 minutes until the knife comes out clean. Allow it to cool completely.
- Demould dhokla slab and then cut into squares.
For the tempering
- Heat oil in a pan and add jeera and green chillies.
- If you want, you may also add ¼ cup water to the tempering. Then add dhokla pieces. Mix and cook for 2-3 minutes.
- Serve hot.
Vrat Ka Dhokla | Farali Dhokla | Sama ke Chawal ka Dhokla
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Ingredients (1 cup = 240 ml)
- 1 cup sama rice (barnyard millet)
- ¼ cup sabudana/sago pearls
- ¼ cup curd (yogurt)
- ½ cup water (add slowly to adjust consistency)
- 1 teaspoon oil
- ½ teaspoon ENO fruit salt
- few drops of lemon juice
- salt to taste
For the tempering
- 1 tablespoon oil
- 2-3 green chilies, slit
- ½ teaspoon cumin seeds (jeera)
Instructions
- Wash sama rice under tap water. Drain and set aside.
- Take raw sabudana in a mixer jar and grind to a fine powder.
- Add powdered sabudana to washed and drained sama rice. Add ¼ cup curd and ½ cup water (add water gradually to adjust consistency). Mix well and set it aside for 3-4 hours.
- Then blend the soaked mixture to make a smooth flowing batter. Again transfer this mixture to a bowl and set aside for 30 mins to 1 hour.
- Then add 1 teaspoon oil, eno and few drops lemon juice and salt. Mix to combine. The batter should of pouring consistency. If it's thick, add extra water to adjust the consistency.
- Grease a flat thali/tray with oil and pour batter in it.
- Steam for 12-15 minutes until the knife comes out clean. Allow it to cool completely.
- Demould dhokla slab and then cut into squares.
For the tempering
- Heat oil in a pan and add jeera and green chillies.
- If you want, you may also add ¼ cup water to the tempering. Then add dhokla pieces. Mix and cook for 2-3 minutes.Serve hot.
Video
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