I like cooking with millets and little millet (called Sama, Samo, or Varai) is a particular favourite. Yesterday, I made this Upvas ka Dhokla or Farali Dhokla using this millet. This Varai Dhokla was just what I needed as a light meal.
In Shravan, many Indians fast and on those days can eat only certain foods. In the Western and Northern part of India, Sama or Varai is one of the foods allowed during fasts. With Shravan just round the corner, I am posting this recipe for Upvas ka Dhokla | Sama ka Dhokla today. I make this dish as a substitute for idlis sometimes in my home. 🙂
You can also try my recipe for Bhagar | Varicha Bhat | Varyache Tandul: Cumin Tempered Samo Rice that is a staple in Maharashtra as a fasting food. It is typically served with Danyachi Amti.
Recipe for Upvas ka Dhokla | Farali Dhokla
Upvas ka Dhokla | Farali Dhokla | Vrat ka Dhokla
Variously called Upvas ka Dhokla, Farali Dhokla and Vrat ka Dhokla, this is a fermented and steamed snack made with Little Millet or Sama (also called Samo Rice or Varai). This Sama ka Dhokla is light on the stomach and I often make it instead of Idli in my home.
Ingredients
- 1 Cup Varai, Sama, Samo Rice or Little Millet (100 gms)
- 1 Cup Yogurt (250 gms)
- 2 tsp Grated Ginger
- 2 tsp Green Chilli Paste
- Sendha Namak to Taste
- 1/2 tsp Red Chilli Powder (Optional)
- 1/4 tsp Soda (or 1 tsp Eno)
For Tempering
- 1 tsp Ghee
- 1 tsp Cumin Seeds
- Finely Chopped Coriander for Garnish
Instructions
Making the Batter
- On low heat, lightly roast the little millet for 3-4 minutes. The millet should just be toasted and not change in colour.
- Mix the toasted little millet, dahi, green chilli paste, ginger paste, and sendha namak.
- Cover and set aside to ferment for at least 4 hours. This will help the little millet soften a bit as well.
Cooking the Upvas ka Dhokla
- Add some water to your steamer or pressure cooker and let the water come to a boil. If you are using a pressure cooker, remove the whistle or the weight from the lid. See Notes.
- Grease a plate or a flat dish with edges using a little ghee or oil.
- Mix 1/4 tsp soda or 1 tsp Eno into the dhokla batter and wait for 2-3 minutes. Small bubbles will appear on the surface. See Notes
- Pour the batter into the greased dish.
- Sprinkle some red chilli powder on the surface. This is just to make it look pretty. 🙂
- Place the dish into the steamer or pressure cooker.
- Steam for 10 minutes.
Preparing the Tempering
- In a ladle or a pan, heat the ghee.
- Add cumin seeds and stir-fry till the cumin starts to change colour.
The Final Touches
- Run a small sharp knife blade along the edges of the dish to loosen the Upvas ka Dhokla.
- Place a plate on the dish and invert it to remove the Dhokla.
- Pour the tempering over the steamed Farali Dhokla.
- Scatter the chopped coriander on the Dhokla.
- Cut into 3" pieces.
- Serve warm with green chutney or upvas ka chutney.
Notes
- Always get the steamer going before you add eno or soda to the batter. Otherwise, the Dhokla tends to be flat.
- Add the eno or soda just before you steam or the aeration will be lost.
How to Make Varicha Dhokla | Sama ke Chawal ka Dhokla
Making the Batter
- Millets always need to be roasted a bit so that they cook easily. So, on low heat, lightly roast the little millet for 3-4 minutes. Remember to stir constantly as we do not want to millet to change colour.
- Now mix the toasted little millet, dahi, green chilli paste, ginger paste, and sendha namak.
- Cover and set aside to ferment for at least 4 hours. This will help the little millet soften a bit. If you make the dish immediately, I find that the little millet remains grainy.
Cooking the Upvas ka Dhokla
- Always build up the steam in advance. So add some water to your steamer or pressure cooker and let the water come to a boil. If you are using a pressure cooker, remember to remove the whistle or the weight from the lid.
- Grease a plate or a flat dish with edges using a little ghee. I have used ghee because it is preferred to oil during fasts.
- Now, mix 1/4 tsp soda into the dhokla batter and wait for 2-3 minutes. Small bubbles will appear on the surface. If you are using Eno, add 1 tsp, mix and immediately go to the next step; do not wait.
- Pour the batter into the greased dish.
- Sprinkle some red chilli powder on the surface. This is just to make it look pretty. 🙂
- Place the dish into the steamer or pressure cooker and steam for 10 minutes.
Preparing the Tempering
- While you are waiting to remove the dhokla from the steamer, in a ladle or a pan, heat the ghee.
- Add cumin seeds and stir-fry till the cumin starts to change colour.
The Final Touches
- Remove the Dhokla from the steamer.
- Run a small sharp knife blade along the edges of the dish to loosen the Upvas ka Dhokla.
- Place a plate on the dish and invert it to remove the Dhokla from the dish.
- Pour the tempering over the steamed Farali Dhokla.
- Garnish with chopped coriander.
- Cut into 3″ pieces.
- Serve warm Upvas ka Dhokla with green chutney or Upvas ka Chutney.
I love the flavours you use in this dish. I’ll have to look into millet as I haven’t cooked with that ingredient yet. Something new!
You should find it in Indian stores. Your comment helped me discover your blog. 🙂
I’ll have to look online then, unless my co-op has it. Sadly, my little corner doesn’t have many shops for Indian food, or other types of Asian food. Such a shame.