Cravings for a delicious snack can hit the best of us on any given evening, and Navratri is no exception. The only issue is, during Navratri, most of us try to stick to a healthy sattvik diet that not only excludes onions, garlic and non-vegetarian food, but also rajasic and tamasic foods. With most spices and ingredients that at that chatpata flavour to most snacks, disallowed during Navratri, snacking truly becomes more difficult. But not if you have this yummy, millets-packed Farali Dhokla recipe at hand!
Farali is basically the short form of Phalahari, which is essentially one word to describe the nature of the Navratri fast. Millets of all types are sattvik and allowed for consumption during Navratri, which makes a Dhokla made of it just perfect for snacking during those nine festive fasting days. Also known as Vrat Ka Dhokla, this Farali Dhokla is ritually prepared as an offering during Navratri, Janmashtami and Ekadashi fasts in Gujarat. Despite not having too many spices, it manages to blend sweet, sour and spicy flavours together.
In case you are wondering what goes into the making of this delicious Farali Dhokla, then here goes. Foxtail millet, also known as Sama or Samak Chawal, is the basic ingredient used. Apart from being packed with plant proteins, foxtail millets also have plenty of dietary fibre and essential minerals to offer. To make the Farali Dhokla batter glutinous, potatoes are added to the recipe. Pomegranate seeds and sugar for sweetness, green chillies for spice and a dash of lemon juice for sourness together make this dish sing.
Already getting that mouth-watering feel? Don’t wait up. This Farali Dhokla barely takes any time to whip up, so get cooking and enjoy the perfect Navratri snack.
Ingredients:
1 cup foxtail millets
1 large potato
½ cup curd
4-5 green chillies, chopped
1 tbsp sugar
1 tsp lemon juice
Salt, to taste
2 tbsp oil
3 tbsp water
1 tsp Eno fruit salts
1 tbsp cumin seeds
1 tbsp sesame seeds
1 sprig curry leaves
Green chillies, for garnish
Coriander leaves, for garnish
Pomegranate seeds, for garnish
Method:
1. Place the foxtail millets and potato in a blending jar. Grind them properly.
2. Add curd, green chillies, salt, sugar, oil and water to the jar.
3. Grind again to make a fine batter.
4. Pour the batter into a large bowl.
5. Add some water, lemon juice and whisk for two minutes.
6. Cover the batter and let it rest for half an hour.
7. After resting, the Dhokla batter should be thick and yet pouring consistency.
8. Add the Eno fruit salts into the batter and mix well.
9. Grease a dhokla pan and pour the Dhokla batter into it.
10. Place the pan in a steamer and cook for 10-12 minutes.
11. Once the Dhokla is cooked, take it out and let it cool. Cut the Dhokla after it cools down.
12. Meanwhile, heat oil in a pan, then add cumin seeds, curry leaves, and sesame seeds.
13. Once these stop spluttering, pour it over the Dhokla.
14. Add green chillies, coriander leaves and pomegranate seeds and serve.