Farali premix recipe | farali atta | farali flour

Farali premix or atta is a multipurpose flour mixture that helps you prepare a variety of farali recipes instantly and easily. This homemade premix can be prepared quickly in a mixer jar, stored in an airtight container, and used whenever needed during fasting days or special occasions.

With this versatile premix, you can instantly make farali dhokla, farali handvo, dosa, paratha, appe, and many other delicious farali dishes without much preparation. The best part about this recipe is that it makes cooking quick and instant, while the dhokla and handvo prepared from this premix turn out soft, spongy, flavorful, and perfectly textured every single time—just like authentic homemade recipes.

Do try this easy, foolproof, and super useful recipe at home!

The Key to Making Perfect Farali Premix at Home

• Choosing the Right Ingredients: To prepare the farali premix with sama rice and sabudana, I use 2 cups of sama rice and ½ cup of sabudana, which is one-fourth the quantity of sama rice. Lightly roast both the sama rice and sabudana until they become slightly crispy. This helps them grind easily into a fine powder and also increases the shelf life of the premix.
• Preparing the Batter for Dhokla and Handvo: To prepare the batter from the premix, use slightly sour curd or buttermilk. The batter should have a medium-thick pouring consistency—neither too thick nor too thin. A thin batter may not rise properly, making the dhokla chewy and preventing the handvo from becoming crispy. Adding a little Eno fruit salt or baking soda helps make the dhokla or handvo extra soft, fluffy, and spongy.
• Storage Tips: Store the farali premix in an airtight container. It stays fresh for up to 6 months when refrigerated. With this versatile premix, you can instantly prepare farali dosa, farali paratha, farali appe, and many other delicious farali dishes.

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Recipe video

Farali premix recipe | farali atta | farali flour

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast, Snack, Vrat

Cuisine Indian

Servings 500 gram premix

Ingredients

 

For farali pemix

• 2 cup sama rice
• ½ cup sabudana

For farali dhokla

• 1 cup farali premix
• 1.5 cup buttermilk or as required
• Salt to taste
• 1 tsp sugar
• 1 tsp green chilli paste
• 1 tbsp oil
• 1 tsp Eno fruit salt
• 1 tsp lemon juice

For dhokla tempering

• 1 tbsp oil
• ½ tsp cumin seeds
• 1 tsp white sesame seeds
• Some curry leaves
• 2-3 green chilli slits

For farali handvo

• 1 cup farali premix
• 1 cup buttermilk or as required
• ¼ cup grated dudhi
• ¼ cup grated raw potatoes
• ¼ cup coriander leaves
• 1 tsp green chilli paste
• 1 tbsp coarsely crushed peanuts
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp Eno fruit salt
• 1 tsp lemon juice

For handvo tempering

• 2 tbsp oil
• ½ tsp cumin seeds
• 1 tsp white sesame seeds
• Some curry leaves

Instructions

Making Farali Premix

• In a pan, add 2 cups of sama rice and ½ cup sabudana. Roast them for 2–3 minutes.
• Transfer them to a plate and let them cool completely. Grind into a fine powder.
• Farali premix is ready. Store it in an air-tight container.

Making Farali Dhokla

• In a mixing bowl, take 1 cup of farali premix.
• Gradually add 1½ cups buttermilk and prepare a medium-thick, ribbon-like pouring consistency batter.
• Cover and rest the batter for 10 minutes.
• Then add salt, 1 tsp sugar, 1 tsp green chilli paste, and 1 tbsp oil. Mix well.
• Now add 1 tsp Eno fruit salt and 1 tsp lemon juice. Mix gently.
• Pour the dhokla batter into a greased plate and steam it in a dhokla steamer for 12 minutes on a high flame or until properly cooked.
• Now heat a tadka pan and add 1 tbsp oil, ½ tsp cumin seeds, 1 tsp white sesame seeds, 2 chopped green chillies, and some curry leaves. Sauté well.
• Pour the tempering over the dhokla. Garnish with coriander leaves and pomegranate seeds.
• Serve the dhokla with chutney.

Making Farali Handvo

• In a mixing bowl, add 1 cup of farali premix. Gradually add 1 cup buttermilk and prepare a medium-thick batter for handvo.
• Cover and rest the batter for 10 minutes.
• Then add ¼ cup grated dudhi, ¼ cup grated potatoes, ¼ cup coriander leaves, 1 tsp green chilli paste, 1 tbsp coarsely crushed peanuts, ½ tsp turmeric powder, and salt. Mix well.
• Add 1 tsp Eno fruit salt and 1 tsp lemon juice. Mix gently.
• Now heat a kadai and add 2 tbsp oil, ½ tsp cumin seeds, 1 tsp white sesame seeds, and some curry leaves. Spread the tempering evenly in the pan.
• Pour the handvo batter and spread it evenly.
• Cover and cook the handvo on a medium flame for 5 minutes on one side.
• Flip it and cook the other side for 10 minutes.
• Serve crispy handvo with green chutney.

Notes

For Farali Premix

• Roast sama rice and sabudana to increase the shelf life of the premix.
• Farali premix should have a slightly coarse texture.
• Store the farali premix in an air-tight container.

For Farali Dhokla

• The consistency of the dhokla batter should be medium-thick and pourable. Do not make the batter thin.
• Steam the dhokla on a high flame for 12–15 minutes.
• The addition of tempering enhances the taste of the dhokla and keeps it soft even after it cools down.

For Farali Handvo

• The consistency of the handvo batter should be medium-thick.
• Cook the handvo on a medium-low flame until it becomes crispy.