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Farali dhokla recipe | how to make farali dhokla | instant farali dhokla | dhokla recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 45 minutes
Course Farali Recipe, Vrat
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.