During the holy month of Sawan, people who observe fasts often struggle with finding new and exciting options for their daily meals. Eating the same sabudana khichdi, kuttu puris, and fruits repeatedly can make the palate feel dull and tasteless. If you want something that feels light on the stomach while offering the comforting taste of a regular breakfast, a fasting-friendly dhokla can be a wonderful alternative for your daily routine.
A Perfect Blend of Samak Rice and Sabudana
This vrat dhokla is primarily prepared using samak rice and sabudana. Since it is cooked using steam, it requires very little oil compared to other fried snacks. Yogurt adds a subtle tanginess to the mixture, while the tempering of cumin seeds, curry leaves, and green chilies elevates the overall flavor profile. Whether you want to serve it during your morning routine or as an evening meal during fasting hours, it fits the occasion effortlessly.
Why You Will Love This Faltering Snack
Food choices become quite restricted during fasting periods, making people crave variety. This dhokla made from samak rice and sabudana fulfills that exact need by bringing a different texture to the table. Its consistency can be kept soft and spongy just like a regular dhokla, provided the ingredients adhere to fasting guidelines. Adding yogurt gives the batter a light sourness, and the ginger-green chili paste imparts a zesty kick that fills the kitchen with an inviting aroma as soon as the tempering hits.
Ingredients Needed for Vrat Dhokla
To make this recipe at home, gather one cup of samak rice, one-fourth cup of sabudana, roughly half a cup of sour yogurt, one small spoon of ginger-green chili paste, one small spoon of baking soda, one big spoon of oil, one small spoon of cumin seeds, around 10 curry leaves, and rock salt according to your taste. Always keep your family traditions and fasting rules in mind while deciding on the salt quantity.
Step-by-Step Method to Prepare Spongy Vrat Dhokla
Begin by grinding the samak rice and sabudana together into a fine powder. Mix yogurt and adequate water into this powder to form a smooth batter. Cover and set the batter aside for about four hours so it can ferment and settle properly. Afterward, mix in the ginger-green chili paste and rock salt. Finally, add the baking soda and stir gently with a light hand. Once you notice tiny bubbles forming in the batter, it indicates that the mixture is ready for steaming.
Grease a steaming tin or plate lightly with oil and pour the batter into it. Cook it over high heat in steam for roughly 15 minutes. Pierce a knife or toothpick into the center to check; if it comes out clean, the dhokla is ready.
The Final Tempering is Essential
Heat a small pan with oil and let the cumin seeds crackle. Add curry leaves and sauté them lightly. Pour this aromatic tempering evenly over the prepared dhokla. Let it cool down for a few minutes before cutting it into neat square pieces. Pairing it with a freshly prepared green coriander chutney made for fasting makes the dish even more delightful.
Important Tips for First-Timers
The most crucial aspect of making this dish is maintaining the right consistency of the batter and adding the baking soda at the correct moment. Adding soda too early and leaving the batter unattended can weaken the spongy texture. Similarly, over-steaming the dhokla can make it dry, so keep a close eye on the cooking time.
