Farali Dhokla is a quick Gujarati snack made with sama rice and potatoes. It is a combination of sweet and sour taste, which tastes great with tempering or any chutney. Generally, it is prepared during the Navratri fasting, or other upvaas or vrat days like Ekadasi, Mahashivratri, or Janmashtami. In this recipe, I made dhokla without any steamer, cooker, or mould. It is quick and ideal for a healthy morning breakfast. Do try this easy and foolproof recipe of soft and spongy farali dhokla at home.
- Firstly, for dhokla batter grind sama rice into fine powder. Also, raw potato pieces give binding and taste to dhokla. You can use sabudana instead of potato pieces.
- Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate in it and dhokla become soft and spongy dhokla.
- For soft and fluffy dhokla, I have added Eno fruit salt which can be easily replaced with baking soda if you wish to.
- I use a deep vessel for making dhokla, so steam pressure will generate and cook on a plate. You can use steel cups or plates to shape it and steam the idlis in kadai or steamer.
- Steam dhokla on high-medium flame. do not steam it on low flame.
- Lastly, dhokla tastes great when served hot with tempering or chutney.
Recipe card for farali dhokla
- 1 cup sama rice
- 1 big size or 150 grm raw potatoes
- ½ cup curd
- 4 spicy green chilli
- Salt to taste
- 1 tbsp sugar
- 1 tsp lemon juice
- 2 tbsp oil
- 2 tbsp water do add more water while grinding
- ½ cup coriander leaves
- 1 tsp eno fruit salt
- Water for steaming dhokla
For dhokla tempering
- 2 tbsp oil
- 1 tbsp cumin seeds
- 2 tbsp white sesame seeds
- Some curry leaves
- 3-4 green chilli slits
- Garnish with coriander leaves and pomegranate seeds
- In a mixture jar, add 1 cup of sama rice and grind it into powder.
- Then in a jar, add raw potato pieces, curd, green chili, salt, sugar, lemon juice, oil, and little water. grind it. dhokla batter is ready.
- Take out batter into mixing bowl and Whisk it with hand for 2 minutes.
- Cover and rest the batter for 30 minutes.
- Dhokla batter should be medium thick and pouring consistency
- Now add some coriander leaves and eno fruit salt into the batter. mix well.
- Pour dhokla batter into a grease plate and steam in kadai for 12 minutes on high flame or till dhokla is properly cooked.
- For the second steaming technique, in a deep bottom vessel (big patili) add 3-4 cups of water and bring to a boil.
- When water comes to a boil, place a greased plate on it and add batter with a ladle does not spread it. (refer to video)
- Cover and steam dhokla on high flame.
- It should take 4 minutes to steam properly. Check with a knife, if it comes out clean then it is properly cooked.
- Make all dhokla in the same way. Allow it to cool for a while.
- Now heat oil into a tadka pan, add cumin seeds, sesame seeds, chopped green c,hili, and, curry leaves. Sauté it.
- Now add tadka on dhokla. Sprinkle some coriander leaves and pomegranate seeds.
- Serve dhokla with chutney.
- Grind sama rice into powder.
- Take raw potato pieces, do not add boiled potatoes.
- Wash potato pieces with water to remove their starch.
- Do not add more amount of potato pieces into the batter.
- The quantity of curd should be half that of sama rice.
- The addition of oil into the dhokla batter helps to keep it moist and soft.
- Rest batter for 30 minutes so sama rice powder soaked properly and puff up.
- The consistency of dhokla batter should be ribbon-like and pouring.
- If your batter is thin, add some grinded sama rice powder.
- Take deep vessel for making dhokla, so steam pressure will generate to cook dhokla on hole plate.
- steam dhokla on high-medium flame. do not steam it on low flame
- dhokla taste great when it is served hot.