Farhali Dhokla

Farhali Dhokla


1. In a bowl, add 1 cup samo rice and sabudana atta

2. Now, add in the curd and water (should be above an inch of the mix)

3. Let it sit for 3-4 hours and set aside

4. Once completely soaked, for a smooth batter, run a stick blender through it for a smooth batter

5. Now add baking soda, salt, citric acid, lemon juice, green chillies & ginger paste

6. Once done, whisk it to make the dhoklas fluffy

7. Oil the steaming tray or a plate well

8. Pour in the batter up to 3/4th height of the tray

Tip: in order to avoid your steamer from turning black, put in a slice of lemon in the water

9. Steam for 25-30 minutes or until the knife comes out clean.

10. Let it rest until slightly cool

11. Flip the pan or run the knife on the edges to unmould. Cut into squares.

12. Serve it in a plate and sprinkle the tadka over it

For the tempering/tadka:

1. Heat oil in a tadka pan

2. Add green chillies, curry leaves, sugar and water

3. Once the sugar dissolves, remove from the stove

4. Pour the mixture on the dhokla and serve

Shreya Jalavadia

Shreya Jalavadia

Think of her as a delicacy. She could be a red sauce penne pasta or refreshing strawberry smoothie. A little sweet, quite tangy and unapologetic on the palate. Her soul is that of a gastronome, mind of an illustrator and heart of a writer. She uses these ingredients to plate up tasty stories about food at India Food Network as an Associate Editor. Be it her blogs, articles, reviews or food shows; she promises a wholesome affair.

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