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.
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.
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.
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.
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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So here goes the recipe of Farali Kuttu aur Singhara ke atte ka Dhokla:
Farali Kuttu aur Singhara ka Dhokla (Steamed GF Savory Cake)
- Steel Plate for Steamer
- ½ Cup Singhara Atta (Water Chestnut Flour)
- ½ cup Kuttu ka Atta (Buckweheat Flour)
- ¼ cup yogurt/curd
- 2-3 Green chilies finely chopped (As per taste or optional)
- ¼ inch piece of ginger or 1 teaspoon of finely chopped or grated ginger
- Salt to taste
- 1 tablespoon of Coriander for the batter
- 1 teaspoon Cumin seeds
- 1 teaspoon Eno
- 1 teaspoon oil
- ½ teaspoon of Mustard seeds
- 8-10 curry leaves
- 1 teaspoon of Coriander for garnishing
- 1-2 teaspoon Oil for greasing the plates
- In a large bowl add in the flours
- Now add salt, green chilies, ginger, cumin, coriander, yogurt and water
- Give everything a quick mix.
- 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.
- 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.
- (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.)
- Now add a tablespoon of water and mix everything.
- Pour this batter on the prepared greased plate.
- Cover and steam for 10-12 minutes.
- Once done remove and let it cool for 10 minutes.
- 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.
- Spread this mixture over the prepared and cut dhokla pieces.
- 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.
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