Millets-Packed Farali Dhokla

Name: Millets-Packed Farali Dhokla
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: : 1 cup jowar (sorghum) flour; 2 tbs suji/rava (semolina); 3 tbs sour curd / butter milk optional); Approx 1/2 cup water; 1 tbsp crushed ginger; 1 tbsp green chilies (as per taste) grated; leaves Some finely chopped coriander; 1 tsp + 1.5 tbs oil; Salt as per taste; 1 tsp fruit salt (Eno); 1.5 tsp mustard seeds; 1 tsp fennel seeds; 1 tbsp urud; Pinch asafoetida powder (hing); 20 leaves curry; as needed red chili powder; as need crushed black pepper

Lakshmi Sridharan Ph D @cook_19872338

USA

#Mar #W4

Millets-Packed Farali Dhokla For Perfect Vrat Snacking
Millets of all types are sattvik, good for consumption during Navratri. Dhokla made of any millet is perfect for snacking during nine festive fasting days. Known as Vrat Ka Dhokla, Farali Dhokla is ritually prepared as an offering during Navratri, Janmashtami and Ekadashi fasts in Gujarat. Despite not having too many spices, it blends sweet, sour and spicy flavors together.

#Mar #W4

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

6 servings

: 1 cup jowar (sorghum) flour
2 tbssuji/rava (semolina)
3 tbssour curd / butter milk optional)
Approx 1/2 cup water
1 tbspcrushed ginger
1 tbspgreen chilies (as per taste) grated
leavesSome finely chopped coriander
1 tsp+ 1.5 tbs oil
Salt as per taste
1 tspfruit salt (Eno)
1.5 tspmustard seeds
1 tspfennel seeds
1 tbspurud
Pinchasafoetida powder (hing)
20 leavescurry
as neededred chili powder
as need crushed black pepper
fasting food, dokla

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Steps

20 mins

1

Make a checklist. keep all ingredients within reach. Take jowar (sorghum) flour, suji/rava (semolina) in a mixing bowl, Add curd, grated ginger, green chili. Whisk, add water little by little, mix together by whisking. Make sure that there are no lumps. Check consistency, should be like idli bater. Add salt to taste and eno. Rest the batter for 15-20 min
2

Take enough water in a steasmer or idli cooker to generate enough steam. Bring water to boil. Grease dokla mould. Line with parchment paper. Pour the batter into the mold. tap on the counter to level the surface. sprinkle chili powder and black peeper powder (freshly ground using pepper mill. Cover with a plate. Place a stand inside the cooker. Place the mold on the stand. Close the lid of the steamer.
3

Stem cook over medium high flame. When cooked you will smell the cooked aroma. Turn of the stove, Uncover the cooker, Take out the mold. Let it cool a little bit.
4

Tempering: over medium low heat, heat oil in a sauce pan. Add mustard seeds, let it splutter; then add fennel seeds, curry leaves and asafetida, green chiles, after a minute turn of the stove. transfer the thadka to a plate.
Turn the mold with the steam cooked dokla upside down on a plate. remove the parchment paper. Sprinkle the tempered thadka over the dokla
5

Cut the dokla into pieces of any shape you like Offer it to goddesses of Navarathri. Share with friends and family

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Lakshmi Sridharan Ph D @cook_19872338

on March 26, 2023 20:13

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography