Fasting can be tiring and boring without the spicy food and delicacies, so to satisfy your cravings for mid-afternoon snacks, we have this fermented dhokla made with samwat chaawal (special rice used during the festival of Navaratri). With whole red chillies, cumin, ghee, and curry leaves for flavour. Enjoy this special Navratri fasting dish at home, and you won't be able to stop yourself from making it again. Vrat ka dhokla, also known as Sama ke chawal ka dhokla, is a simple phalahari dhokla made with simple ingredients.
What Is Sama Rice?
Sama rice, also known as little millet, is a gluten-free grain that is similar to rice and is ideal for fasting. Sama rice is known as mordhan or moraiyo in various regional languages. Tapioca pearls and curd are combined to make a lip-smacking fasting delicacy. It's an extremely light and airy snack. When paired with vrat ki chutney, the flavours complement each other perfectly.
Here's how you can make these dhoklas at home this Navratri:
Ingredients:
•Olive oil to grease the pan
•1 ½ teaspoons baking soda
•1 tablespoon lemon juice
•1 cup sama rice
•Salt to taste
•¼ cup sabudana
•2 tablespoons of curd
•For garnishing: coriander leaves (chopped), 2 chillies (chopped).
For Tempering:
•5 to 8 curry leaves
•2 tablespoons ghee
•1 teaspoon coriander seeds
•3 to 4 green chillies
•1 teaspoon mustard seeds
Method:
•Sama rice should be washed until it runs clear. Place it aside to drain.
•Place the raw sabudana in a grinder.
•Cover the blender and grind the sabudana until it resembles a fine powder.
•In a mixing bowl, combine powdered sabudana and sama rice. Soak the mixture in enough water. Place it in the fridge for 3–4 hours or overnight.
•When the desired cycle of soaking and refrigeration has finished, blend the soaked mixture to make a smooth batter. The batter should be creamy rather than grainy. Blend until smooth if the mixture is grainy.
•Mix in the yoghurt, lemon juice, and salt. To combine, mix everything together.
•The batter should be thin enough to pour. If it's too thick, add some water and mix.
•Grease a thali or tray. When the batter is ready to steam, whisk in the baking powder.
•The more air that is incorporated into the batter, the lighter the dhokla.
•Pour the batter into the greased tray and steam for 12–15 minutes, or until a knife inserted comes out clean. Allow it to completely cool.
•Flip it over with caution onto a serving plate.
•Gather the tempering ingredients in a pan and temper them on low heat. Add 2–3 tablespoons of water.
•Pour the mixture over the dhokla. Serve it cut into squares with a bowl of curd or on its own.