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Vrat ka dhokla

Vrat ka dhokla

Main ingredients of fasting dhokla recipe are sama rice, sabudana & yogurt, the trick here is to use fruit salt to bring the sponginess. Tempering is added to enhance the taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course: Appetizer, Breakfast
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Dhokla:
  • 1 cup Sama Rice/ Varai/ Moriyo
  • 1/4 cup Sago/Sabudana
  • 1/2 cup Yogurt
  • 1/2 cup Water
  • 1 tsp Grated ginger
  • 1 tsp Chopped green chilis
  • 1 tsp Rock salt
  • 1 tsp Eno Fruit Salt
For Tempering / Tadka:
  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 4 qty Green chilis
  • Curry leaves
  • 1 tsp Sesame seeds
  • 1 tbsp Water
  • 1 tsp Sugar

Method
 

Prepare the Batter:
  1. Take 1 cup of sama rice (varai) and grind it coarsely in a mixer. Do not make a fine powder. Transfer it to a mixing bowl.
  2. Grind 1/4 cup of sabudana (sago) in the same way. Keep the texture coarse and add it to the bowl.
  3. Mix in 1/2 cup yogurt with the grains. Add 1/2 cup water and stir well until combined. Cover the batter and let it rest for 30 minutes.
Add Flavor and Adjust Consistency:
  1. After resting, check the batter. The water should be absorbed by the grains.
  2. Add grated ginger and finely chopped green chilies. Stir well to combine.
  3. Pour in a little extra water if needed. The batter should have a medium-thick consistency.
  4. Mix in 1 teaspoon of rock salt (sendha namak). Finally, add 1 teaspoon eno fruit salt. Stir quickly and gently.
Steam the Dhokla:
  1. Grease a container with oil. Pour the batter into it.
  2. Place the container in a steamer and cook on medium flame for 20 minutes.
  3. Insert a knife to test doneness. If it comes out clean, it is ready. Otherwise, steam for another 5 minutes. Allow it to cool completely.
  4. Prepare the Tempering:
  5. Heat 2 tablespoons of oil in a small tadka pan.
  6. Add cumin seeds, green chilies, curry leaves, and sesame seeds. Sauté until aromatic.
  7. Add a splash of water and a pinch of sugar. Mix well to finish the tempering.
Assemble and Serve:
  1. Once cooled, run a knife along the edges of the dhokla. Flip it onto a plate and tap gently to release.
  2. Cut into square pieces. Pour the prepared tempering evenly on top.
  3. Garnish with fresh coriander. Serve fasting dhokla with vrat ki green chutney.

Notes

  • You can skip sago/sabudana.