Name: Farali Sama Dhokla
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅔ cup Barnyard Millet, Sama rice, soaked; ⅓ cup Indian-Style Yogurt, sour curd works best; 2¾ tbsp Water, for grinding; 1⅓ Green Chili Pepper, finely chopped; ⅔ inch Ginger, grated (if allowed in your fast); ⅔ tsp Rock Salt; ⅔ tsp Eno Fruit Salt, plain, unflavored; ⅔ tbsp Cooking Oil, peanut oil preferred, for tempering; ⅔ tsp Cumin Seeds; 1⅓ tbsp Freshly Grated Coconut, for garnish; 1⅓ tbsp Coriander Leaves, chopped, for garnish

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Drain the soaked barnyard millet well, getting rid of all the soaking water.
In a powerful blender, blend the drained millet, sour curd, chopped chillies, grated ginger and rock salt into a smooth batter. Add only as much water as you need to reach the consistency of ordinary idli batter.
Evacuate the pulverized batter into a staging bowl. Simultaneously, construct your steaming environment: bring the base water to a furious boil and apply a micro-sheen of oil to a flat thali or dedicated dhokla tray.
Just before the batter goes into the steamer, sprinkle the Eno fruit salt over the surface. Splash a few drops of water straight onto it so it starts to fizz. Fold the batter gently, always in the same direction, as it aerates.
Transfer the highly volatile, frothy batter onto the greased tray with immediate urgency. Seal within the steamer and subject to high-intensity vapor for 12-15 minutes.
12–15 min
Perform a structural probe using a wooden skewer; extraction must yield a pristine surface. Remove the tray and enforce a strict 5-minute ambient cooldown before severing into geometric portions.
Make the tempering: heat the oil in a small pan until it shimmers. Let the cumin seeds crackle, then pour this aromatic fat evenly over the cut dhokla.
Crown the presentation with a snow of freshly grated coconut and minced coriander.

How to tell it's done

Soft, spongy, and light as a feather, with a mildly tangy and savory crumb.

Getting it right

Tip

Do not let the batter sit after adding the Eno. It must go straight into the steamer to trap the air bubbles, ensuring a spongy texture.

What to serve it with

Serve warm with Farali Peanut Chutney or a sweet yogurt dip.

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Ingredients