Gujarat

Vrat dhokla

Name: Vrat dhokla
Prep time: 4 h
Cook time: 35 min
Total time: 4 h 35 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 3/4 cup samak rice coarsely ground barnyard millet; 3/4 cup slightly sour curd (plain yogurt, natural yoghurt); Water, as needed; 1/2 inch grated ginger; 2 crushed green chilli; 1/4 tsp or fruit salt, skip if your fast avoids it baking soda (bicarb soda, bicarbonate of soda); Cooking oil (vegetable oil), groundnut oil, 1 tbsp; 1 tsp cumin seeds; 2 tbsp fresh grated coconut; a handful coriander leaves (cilantro); Rock salt (sendha namak), to taste

Soft, steamed samak dhokla with a cumin tempering. Gujarati farsan, fasting edition.

35 minTime

4 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 35 minutes come after.

Farsan on a fast3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

215kcalsame

4 gproteinsame

4 gfibresame

35minutessame

Vrat dhokla, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Barnyard millet¾ cup samak rice, coarsely ground

Curd (plain yogurt, natural yoghurt)¾ cup, slightly sour

Wateras needed

Ginger1.5 cm, grated

Green chilli2, crushed

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp, or fruit salt, skip if your fast avoids it

Cooking oil (vegetable oil)groundnut oil, 1 tbsp

Cumin seeds1 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful

Rock salt (sendha namak)to taste

Method

4 steps

1Mix coarsely ground samak with curd, water and rock salt. Rest 4 hours.
2Add ginger and chilli. Just before steaming, mix in soda with a spoon of water.
3Pour into a greased plate and steam on high.
4Temper cumin and green chilli in oil, pour over, top with coconut and coriander. Cut into squares.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Vrat dhokla

Soft, steamed samak dhokla with a cumin tempering. Gujarati farsan, fasting edition.

35 minTime

4 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 35 minutes come after.

Farsan on a fast3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

215kcalsame

4 gproteinsame

4 gfibresame

35minutessame

Vrat dhokla, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Barnyard millet¾ cup samak rice, coarsely ground

Curd (plain yogurt, natural yoghurt)¾ cup, slightly sour

Wateras needed

Ginger1.5 cm, grated

Green chilli2, crushed

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp, or fruit salt, skip if your fast avoids it

Cooking oil (vegetable oil)groundnut oil, 1 tbsp

Cumin seeds1 tsp

Fresh grated coconut2 tbsp

Coriander leaves (cilantro)a handful

Rock salt (sendha namak)to taste

Method

4 steps

1Mix coarsely ground samak with curd, water and rock salt. Rest 4 hours.
2Add ginger and chilli. Just before steaming, mix in soda with a spoon of water.
3Pour into a greased plate and steam on high.
4Temper cumin and green chilli in oil, pour over, top with coconut and coriander. Cut into squares.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vrat dhokla

Make it your way

Ingredients

Method

Vrat dhokla

Make it your way

Ingredients

Method

Make it a meal