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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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Servings: 1 (8 inch plate)

Ingredients

  • 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
  • 1 tablespoon of Coriander for the batter
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Eno
  • 1.4-1/2 Cup Water More or less may be required, depending on the flour.

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

Instructions

  • 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.

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.

Notes

  • 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.