Farali thali recipe | vrat ki thali | thali recipe

Farali thali

A quick and easy farali dishes are assembled and served in a traditional thali. My Thali consisted of sama rice kheer, farali sabudana pakoda, sama rice pulao, farali batata bhaji and rajgira puri. It is a complete farali meal during upvas or vrat days. Try it, friends! It is a quick and easy thali recipe with all the basic ingredients from your kitchen.

The key to making quick farali thali at home are:
  • In this recipe, I have soaked sama rice, make coarse peanut powder and boiled some potatoes helps to decrease time cooking time for making whole farali thali.
  • I have prepared sama rice pulao and feel it is quick and easy to prepare but you can also make sama rice khichdi which is very much similar to pulao.
  • For an effective thali recipe, try to minimize the use of utensils and select some quick recipes. it not only saves your time but also gives you immense satisfaction.
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Recipe card for farali thali

Nehas Cook Book
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Farali, Main Course
Cuisine Indian
Servings 3 servings

Ingredients
  

For sama rice kheer

  • ¼ cup sama ke chawal
  • 2.5 cup milk
  • Few saffron strands
  • 5 tbsp sugar
  • ½ tsp ghee for roasting nuts
  • 5 chopped almonds
  • 5 chopped cashews
  • ¼ tsp cardamom powder

For farali sabudana pakoda

  • ½ cup sabudana
  • ¼ cup roasted and crushed peanuts
  • 2 green chilli paste
  • Salt to taste
  • ½ tsp black pepper powder
  • 1/3 cup yougurt
  • 2 tbsp rajgira ka atta
  • Oil for deep frying

For sama rice pulao

  • 1 cup sama rice
  • 1 tbsp + ½ tsp ghee
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • ½ tsp black pepper
  • 2 chopped green chilli
  • ½ cup chopped potatoes
  • 2 cup water
  • Salt to taste
  • ½ tsp black pepper powder
  • 3 tbsp peanuts
  • 2 tbsp cashews
  • 2 tbsp dry coconut
  • 1 tbsp lemon juice
  • Some coriander leaves

For Farali sukhi bhaji

  • 2 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp white sesame seeds
  • 2 chopped green chilli
  • 3 boiled and chopped potatoes
  • 3 tbsp roasted peanut powder
  • 2 tbsp grated coconut
  • Salt to taste
  • ½ tsp black pepper powdr
  • ½ tsp sugar
  • 2 tsp lemon juice
  • Coriander leaves

For rajgira puri

  • 1.5 cup rajgira flour
  • 1 grated or 2/3 boiled and mashed potatoes
  • Salt to taste
  • 3 tbsp water or as required

Instructions
 

Making sama rice kheer

  • Wash sama rice well. And soak in enough water for at least 30 minutes.
  • After 30 minutes, drain all the water. Keep it aside
  • Now, in a heavy bottom pan, add ghee and dry fruits. Roast till it slightly golden brown in color. Keep it aside.
  • Then in a pan, add milk, rice, soaked saffron into hot milk.
  • now lower the flame and cook samo rice properly. It will take about 10-12 minutes. So stir in between and also keep scraping the sides of the pan.
  • Add sugar and mix.
  • Then add roasted nuts and cardamom powder. Mix well.
  • Cook for another 2-3 minutes or till the kheer thicken slightly.
  • Then turn off the stove.
  • Sama rice kheer is ready.

Making farali sabudana pakoda

  • Wash sabudana with water and soak in the water for 4-5 hours.
  • When sabudana soaked properly transfer them into the colander, rest for 15-20 minutes and let the excess water drain out.
  • Then add sabudana into the mixing bowl, and add crushed peanuts, black pepper powder, rock salt, and green chilies paste. Mix well.
  • Add yogurt and rajgira atta. Mix well and make a thick batter kind of mixture.
  • Make a small size pakoda in your fingers.
  • Now heat the oil in a pan adds pakoda batter using your fingers and thumb.
  • Don’t touch them for a minute otherwise, they will break and fall apart in the oil which makes a big mess.
  • Then after 1-2 minutes, move them around to get even browning. Once browned and crispy from all the sides.
  • Drain out on a wire rack to remove excess oil. Make another batch same like this.
  • Farali pakoda is ready.

Making Sama rice pulao

  • Wash and soak sama rice for 30 minutes.
  • Drain the excess of water and keep it aside.
  • Now add ½ tsp ghee to a pan. Then add peanuts, cashews, and dry coconut slits. Sauté till it slightly golden brown in color. keep it aside.
  • In the same pan, add cumin seeds, cardamom pods, and black pepper. Sauté for a minute.
  • Add chopped green chili and sauté.
  • Then add chopped potatoes and salt. mix well and cook potatoes till they become slightly soft.
  • Add sama rice and mix well.
  • Now add water and black pepper powder. Mix well.
  • Cover and cook pulao on a medium flame for 15 minutes or until sama rice is properly cooked.
  • Then add roasted peanut, cashews, coconut slits, lemon juice, and coriander leaves. Mix well.
  • Sama rice pulao is ready.

Making farali sukhi bhaji

  • Heat oil in a pan, add cumin seeds, sesame seeds, cloves, cinnamon, and chopped green chili. Sauté it.
  • Add boiled potatoes and mix well.
  • Then add roasted peanut powder, grated coconut, salt, and sugar. Cover and cook it for 2 minutes.
  • Switch off the flame and add lemon juice and coriander leaves.
  • Mix well and serve hot.

Making Rajgira puri

  • In a mixing bowl, add rajgira flour, grated potatoes, and salt. Mix well.
  • Add little water and knead tight dough.
  • Grease surface with roll or dust dry flour and roll puris into a round shape.
  • Now heat oil in a pan, add puris, and fry them on high flame.
  • Drain them on the plate and serve hot.

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