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Farali Dhokla Recipe
Course:
Snack
Cuisine:
Indian
Prep Time:
5
minutes
minutes
Cook Time:
14
minutes
minutes
Total Time:
19
minutes
minutes
Servings:
6
people
Calories:
122
kcal
Author:
Neha Mathur
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.
Print Recipe
US Customary
-
Metric
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
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:
122
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
213
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Calcium:
19
mg
|
Iron:
1.4
mg