• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Global Snacks/ Appetizers » Farali Dhokla

    Published: Sep 25, 2017 | Last Updated On: Dec 20, 2021 by Neha Mathur

    Farali Dhokla

    443 shares
    Jump to Recipe
    Farali Dhokla Recipe is a gluten free dish that can be made as falahar for vrat or can be had otherwise also. It's easy to make and quite filling. Indian, gluten free, easy, simple, best, healthy, snack, vegetarian, buckwheat flour, falahari, fast, fasting, recipe, navratri, shivratri, janamashtami

    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!

    You can also try other easy vrat/fast recipes – Vrat Wale Sookhe Aloo, Farali Pattice, Sabudana Khichdi, Kuttu Ke Pakode, Shengdana Amti, Bhagar, Makhana Kheer and Sabudana Kheer.

    Farali Dhokla Recipe or Vrat ka Dhokla is a gluten free dish that can be made as falahar for vrat or can be had otherwise also.

    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.

    Ingredients

    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.

    Serving Suggestions

    Serve Farali Dhokla along with green chutney (coriander mint chutney) and a hot cup of masala chai or coffee.

    Storing Suggestions

    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.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Farali Dhokla Recipe or Vrat ka Dhokla is a gluten free and vegan Indian snack that can be made as falahar for vrat or can be had otherwise also. It's easy to make and quite filling and pairs very well with a cup of tea.

    Farali Dhokla Recipe

    Farali Dhokla Recipe is a gluten free dish that can be made as falahar for vrat or can be had otherwise also. It’s easy to make and quite filling. 
    4.67 from 6 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 14 minutes
    Total Time: 19 minutes
    Servings: 6 people
    Calories: 122kcal
    Author: Neha Mathur

    Ingredients 

    • 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)

    For Tempering

    • 1 tablespoon Vegetable Oil
    • 1 teaspoon Cumin Seeds
    • 1 teaspoon Green Chilli (Chopped)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    You can use any gluten free flour to make this recipe.

    Nutrition

    Calories: 122kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 213mg | Fiber: 3g | Sugar: 1g | Calcium: 19mg | Iron: 1.4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Snack/ Appetizer Recipes

    • Air Fryer Lemon Pepper Chicken Tenders
    • Healthy Honey Roasted Mixed Nuts
    • Chinese Style Chicken Maggi
    • Pumpkin Spice Almonds

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Savan Kheni

      September 27, 2017 at 1:04 pm

      5 stars
      Very good recipe. Dhokla is one of the best and most loved dish for us Gujaratis.

      Reply
      • Neha Mathur

        September 28, 2017 at 6:06 am

        Thnx

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Garlic Salad Dressing
    • Mediterranean Chickpea Quinoa Salad
    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP