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Falhari meals are beleived to divert one's mind towards spirituality and is ideal to be consumed during fasts.
Falhari dhokla is one of its kind made from sama rice (barnyard millet)
SERVING: 2 NUTRITION: CALORIE-300KCAL PROTEIN-5
INGREDIENTS:
FOR DHOKLA
1 cup sama rice (barnyard millet)
⅓ cup sabudana/sago pearl
2 tablespoons Beaten Curd (yogurt)
2 tablespoons Water (add slowly to adjust consistency)
1 tablespoon Lemon Juice
1 teaspoon Sugar
1½ teaspoon baking powder
Salt to taste
1 teaspoon Oil to grease the bowl
FOR TEMPERING
2 tablespoons Oil
3 pieces of Green Chilies
10 leaves of curry leaves
½ teaspoon Sugar
METHOD
FOR STEAMED
Wash sama rice under tap water until it runs clear. Set it aside to drain.
Transfer raw sabudana to a grinder.
Cover the blender and grind the sabudana/sago pearls until it reaches a fine powder-like consistency.
Combine powdered sabudana and sama rice in a bowl. Add enough water to soak the grains. Set it aside in the refrigerator for 3-4 hours or overnight.
Blend the soaked mixture to make a smooth batter. The batter should be creamy, not grainy. Add yogurt, lemon juice, sugar and salt. Mix to combine. The batter should of pouring consistency. If it's thick, add extra water to adjust the consistency. Grease a tray
When ready to steam, add baking powder and whisk the batter. The more the air is incorporated in the batter, the lighter the dhokla will become .
Pour batter in the greased tray and. Steam for 12- 15 minutes until the knife comes out clean.
Allow it to cool completely.
Assemble ingredients for tempering. Prepare tempering and add 2-3 tablespoon of water. Pour it on top of the dhokla..
Serve hot with vrat ki chutney.
YOU CAN PREPARE THE DHOKLA SIMILARLY USING MICROWAVE TOO
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