Make this Gujarati Farali Dhokla for vrat/fasting days in under 30 minutes. It is best served with green chutney and masala chai (vegan & gluten free). Try it!
About This Recipe
Farali Dhokla (Vrat Ka Dhokla) is just like your regular dhokla but prepared with different flours. This traditional Gujarati snack is popularly made for fasting days during navratri, janmashtami or mahashivratri.
It is prepared with kuttu ka atta (buckwheat flour), singhade ka atta (water chestnut flour) and a few more simple ingredients. This instant dhokla needs no prior fermentation and comes together in under 30 minutes.
It has a slight different taste and texture than the regular dhokla, but tastes delicious with a green chutney and masala chai on the side.
For the dhokla – To make the dhokla, you will need kuttu ka atta, singhade ka atta, curd, ginger, salt, vegetable oil, ENO fruit salt, fresh coconut and fresh coriander.
Kuttu ka atta adnd singhade ka atta are popularly eaten during fasting/vrat days and easily available at your nearby grocery store. They are gluten free as well.
ENO is added at the end, which helps the dhokla to rise and turn out soft and fluffy.
Use fresh curd and make sure it’s not sour.
If you like it to br spicy, you can also add in some crushed green chillies in the dhokla batter.
For tempering – Tempering is optional, but highly recommended. To make the tadka, you just need 3 ingredients – oil, cumin seeds and green chillies.
Use any vegetable oil to temper the farali dhokla.
Serve Farali Dhokla along with green chutney (coriander mint chutney) and a hot cup of masala chai or coffee.
Farali Dhokla tastes the best when served fresh and hot. Leftovers can be stored in an air tight container for about 2-3 days in the refrigertor. Reheat in microwave for a few minutes until nice and warm before serving.
Farali Dhokla Recipe
- 1 cup Kuttu ka Atta / Buckwheat Flour
- ½ cup Singhade ka Atta / Water Chestnut Flour
- ½ cup Curd
- 1 teaspoon Ginger (Grated)
- Salt to taste
- 1 teaspoon Vegetable Oil
- 1 teaspoon ENO Fruit salt
- 1 tablespoon Fresh Coconut (Grated)
- 1 tablespoon Fresh Coriander (Grated)
- 1 tablespoon Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Green Chilli (Chopped)
- Grease dhokla mould and keep aside.
- Mix kuttu ka atta, singhade ka atta, curd, ginger, salt and oil in a bowl.
- Add water to make a idli like batter.
- Cover the bowl and keep aside for 10 minutes.
- Heat water in a steamer.
- Add some more water in the batter if it’s too thick.
- The consistency of the batter should be like idli batter.
- Add ENO fruit salt in the batter and mix well.
- Pour the batter in the prepared mould.
- Steam for 20-25 minutes until knife comes out clean when inserted in the dhokla.
- Remove the mould from the steamer and let the dhokla cool for 10 minutes.
- Cut the dhokla into small pieces.
- Heat oil for tempering in a 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 vrat wali coriander chutney.