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Farali Kuttu aur Singhara ka Dhokla (Buckwheat And Water Chestnut Flour Steamed Cake)

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Farali Kuttu Singhara ka Dhokla is a quick, easy and Instant steamed savory snack or a full meal which is generally enjoyed during fasting or vrat days. These are gluten-free and vegan snacks and can be done in around 30 minutes including the wait time.

Close up look of cut pieces of steamed upvas ka Dhokla

There are different ways in which people fast. Some follow strict fast not eating the whole day and just 1 time in the evening. Some follow a fruit diet and some eat twice a day. It depends on the individual. For some fasting is a way to enjoy some yummy goodness. Many follow a certain type of diet or have only Sattvic food or certain types of food during fast or vrat.

Flours used during fasting

Whole wheat flour, semolina, chickpea flour (besan), and a few food items are prohibited during fasting or vrat days. Buckwheat (Kuttu), Singhara/Singhada (Water Chestnut), Sago (Sabudana), Samak Rice (Barnyard Millets), Amarnath (Rajgira) are all the main and the common flours or pseudocereals or pseudo-grains which are generally consumed during fasting or vrat.

Steamed Farali Kuttu aur Singhare ke atte ka dhokla seen in a steel plate, with the tempering of mustard seeds, corainder and curry leaves, with peanut chutney as a side. Water and some flowers are seen on the side.

Many of these flours are gluten-free and a rich source of protein, carbs, and different minerals and vitamins. They provide the body with the necessary energy during the day which is required during the day. Generally consumed during popular fasting days like Janmashtami or Navaratri, where many at times do 8-9 days long fast or vrats are observed. However, these flours can be incorporated into our daily diet, in moderation and based on the season/weather.

I like to make Amarnath or Rajgiri ke atte ki kadhi accompanied by Farali (Vrat) Singhara Paratha (Gluten Free). At times when I need an easy option during vrat or fasting or just in a mood to replace some rice, I make this Samak Rice Khichdi | Vrat ke Chawal or Farali Khichdi.

In today’s recipe of Farali or Falhari Dhokla I have combined the 2 flours  Singhara/Singhada (Water Chestnut), and kuttu (Buckwheat). You can make them individually too, but I just made the recipe on the go and decided to combine the 2 flours.

Ingredients used in today’s recipe

Kuttu ka atta (Buckwheat flour)

A gluten-free flour, this pseudo cereal, and flour is loaded with nutrients. Yes, it can be used in the grain or cereal form as in this Buckwheat Groats Pancake or Kuttu ke atte ka cheela. I have already discussed in detail about what exactly is Buckwheat or Buckwheat flour in this recipe of Buckwheat Khichdi or Farali Kuttu ki Khichdi.

As this flour lacks gluten it is difficult to cook with it, but not impossible. Generally, pancakes, khichdi kuttu ke pakode, kutte ke atte ka halwa, kutte ke atte ki puri etc are made using this and relished.

Steamed dhokla seen in a steel plate, with the tempering of mustard seeds, corainder and curry leaves.

Singhara/Singhada Ka atta (Water Chestnut Flour)

Another flour which I have is the flour which is made using the dried water chestnut. A popular flour used during fasting which is again gluten free. More about this can be read on the net or as detailed in my earlier recipe on Farali (Vrat) Singhara Paratha (Gluten Free). Singhade ke atte ka halwa is very popular and I have made this and enjoyed it to the fullest. Hopefully, I will be sharing the recipe soon.


Curd or yogurt is added to the batter to give it a slightly khatta or sour taste. It is good if you can use a sour yogurt. But if you do not consume yogurt you can replace it with water. Vegans can use coconut yogurt or simply skip it.

Next I have just used the ingredients to season my Dhokla. That is cumin seeds, green Chillies, ginger, coriander and salt. Eno or Fruit Salt is added to give a rise to dhokla and make it soft and fluffier. Mustard seeds and curry leaves are just added for tempering. 

Close up look of Texture of the Dhokla, soft and spongy

Replacements for making this Vrat ka Dhokla

You can either use one of the flour’s i.e. singhara or kuttu ka atta. I am sure this will even work with Rajgira ka atta, I however have to try that. Other ingredients can be added or skipped as per requirement except for Eno or Fruit Salt. I once tried to replace baking soda in my Instant Rava Dhokla and it did not work well. So I would advise using Eno or Fruit salt only.

Process of making this Upvas ka Dhokla

The process of making this vrat ka dhokla is easy. All you do is mix the flours, the spices along with curd/yogurt and water and make a smooth batter. Let the batter rest for 10-15 minutes so that the flours hydrate. Just before putting it to steam eno is added and the dhokla is steamed for 10-15 minutes until done. Tempering is optional, but it adds a nice taste to the dish. Serve it some upvas or vrat ki chutney or enjoy it as is. I enjoyed it with Peanut and Sesame chutney which can be consumed during vrat.

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    Farali Kuttu aur Singhara ka Dhokla is a quick, easy, and Instant steamed savory, gluten-free snack or a full meal enjoyed during fasting or vrat days and can be done in around 30 minutes including the wait time.

    So here goes the recipe of Farali Kuttu aur Singhara ke atte ka Dhokla:

    Close up look of cut pieces of steamed Farali Kuttu aur Singhara ke atte ka Dhokla

    Farali Kuttu aur Singhara ka Dhokla (Steamed GF Savory Cake)

    Farali Kuttu aur Singhara ka Dhokla is a quick, easy, and Instant steamed savory, gluten-free snack or a full meal enjoyed during fasting or vrat days and can be done in around 30 minutes including the wait time.
    5 from 5 votes
    Print Pin Rate Save
    Course: Breakfast, Main Course, Snacks
    Cuisine: Indian
    Keyword: Fasting Recipes, Gluten-Free Flour, Healthy, Indian Festival Food, Kids Food, Steamed, Toddler Food
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Resting Time: 10 minutes
    Servings: 1 (8 inch plate)
    Author: Renu Agrawal-Dongre


    • Steamer
    • Steel Plate for Steamer


    For Tempering

    • 1 teaspoon oil
    • ½ teaspoon of Mustard seeds
    • 8-10 curry leaves
    • 1 teaspoon of Coriander for garnishing
    • 1-2 teaspoon oil for greasing


    • In a large bowl add in the flours
      The gluten free flour, Water chestnut flour and buckwheat flour mix
    • Now add salt, green chilies, ginger, cumin, coriander, yogurt and water
      Adding of green chilies, coriander, cumin, salt and yogurt in the gluten free flours
    • Give everything a quick mix.
      The mixed batter set aside for resting
    • Let the batter rest for 10 minutes. This helps in the flours soaking the yogurt and water.
    • In the meantime, in a steamer or wide pot put some water to boil. (About 3 cups of water)
    • Grease 1, 8-inch steel plate which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
    • The plate size can be smaller too. Be sure to divide the batter accordingly.
    • Grease the plate with oil.
    • Put the plate without the batter in the steamer. This is my mom’s tip. It heats up the plate and helps in making the dhokla nice and fluffy.
      Steel plate in the steamer, getting ready for the next step
    • If you are making in batches, divide the batter accordingly.
    • Once the water starts boiling, and you are ready to steam the dhokla add 1 tsp Eno.
      Adding eno or fruit salt in the batter
    • (Eno should be added to the batter just when you are ready to steam. Do not add it to the whole batter if you are making it in batches.)
      Adding eno or fruit salt in the batter
    • Now add a tablespoon of water and mix everything.
    • Pour this batter on the prepared greased plate.
      Batter poured in the plate and ready to be steamed
    • Cover and steam for 10-12 minutes.
    • Once done remove and let it cool for 10 minutes.
      Steamed Dhokla plate just out of the steamer
    • After 10 minutes, cut the dhokla into the desired shape. Do not remove from the plate yet, if you are doing the tempering.


    • Add oil in a pan.
    • Once hot add in mustard seeds and let it splutter.
    • Now add the curry leaves.
    • Let it splutter.
      Tempering with oil, mustard seeds and curry leaves
    • Spread this mixture over the prepared and cut dhokla pieces.
      Steamed Farali Kuttu aur Singhare ke atte ka dhokla seen in a steel plate, with the tempering of mustard seeds, corainder and curry leaves.
    • Serve it with chutney of your choice.



    • Vegan yogurt like coconut will go well or vegans can skip yogurt and replace it with water Sour Yogurt is preferred as it adds to taste.
    • Eno or fruit salt should be added just before steaming.
    • The thickness of the dhoklas can vary. One can make thin or thick. Pour the batter accordingly in the plates.
    • One can make multiple plates at once if you have the typical Dhokla Steamer.
    • If you have leftovers, you can add around a tsp of oil in a pan and slowly roast the dhokla on both sides until golden and crunchy. 
    Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
    Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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    5 from 5 votes
    Recipe Rating

    Mayuri Patel

    Sunday 21st of January 2024

    This farali dhokla with kuttu ka atta is perfect for tomorrow's Ekadashi fasting. But am wondering if I can replace the singhada atta with rajira atta. What I like about this recipe is that it is instant.

    Renu Agrawal Dongre

    Monday 22nd of January 2024

    Hi, yes you can replace it with rajgira. I have made it with rajgira too. I have to update my post for the same. Thanks, Renu


    Tuesday 4th of January 2022

    Interesting. I have both flours but am skeptical to try as there as kuttu flour has a distinct taste I am not accustomed to. Kind of earthy. I am vegan and going to use coconut yogurt. My question is does it mast taste of flour?

    Renu Agrawal Dongre

    Tuesday 4th of January 2022

    Yes kuttu has a distinct earthy flavour, but you will not taste it distinctly if you cook it properly. Follow the instructions and you should be okay. Let me know how it turned out.


    Monday 20th of July 2020

    Good recipe for my buckwheat groats ( I have to make it powdery). What can I use if I don’t have water chestnut flour ?

    Renu Agrawal Dongre

    Tuesday 21st of July 2020

    Hi, If you are using groats, yes you would need to make it into a fine powder. You can just omit the chestnut flour and replace it with buckwheat completely. I have another Buckwheat Groats Pancake recipe if you like. Thank You,

    Shobha Keshwani

    Friday 17th of July 2020

    Interesting and innovative recipe. What a lovely idea to make falari dhoklas for a change.So light and better than the halwas and puris.. I will definitely make them during Navratras

    Archana Potdar

    Friday 17th of July 2020

    I love it. My idea of using shingada atta was just shira thanks to you I will try making this dhokla once I get the atta.

    Renu Agrawal Dongre

    Friday 17th of July 2020

    Thank You, Oh you can make a lot of things with it. Hope you like it.