Vrat Ka Dhokla For Navratri Fasting Recipe by Priya Gokani
Cooking Instructions 50 mins 1 Take one cup samak or bhagar (it is also known as vrat ka chawal), 1 cup sabudana and wash both well and soak it together for 3 hours..add only one cup of water for soaking 2 Now in a mixture add them, add 1 teaspoon of ginger green chillies paste, 2 tablespoon curd, salt and grind it..if batter is very thick just add some water to adjust for dhokla consistency (dhokla batter are like idli..don't make it runny) 3 Now keep this batter for fermentation for 30 mins 4 After 30 mins add a pinch of fruit salt (this makes dhokla soft, fluffy), grease the plate and pour the batter, add some jeera and steam it for 15 mins..after that remove immediately and cut into pieces 5 For the dip, take 1 small cup curd, add water to adjust the consistency, salt, sugar and groundnut powder and finally garnish it with mint leaves and serve it with dhokla 1 Take one cup samak or bhagar (it is also known as vrat ka chawal), 1 cup sabudana and wash both well and soak it together for 3 hours..add only one cup of water for soaking 1 Take one cup samak or bhagar (it is also known as vrat ka chawal), 1 cup sabudana and wash both well and soak it together for 3 hours..add only one cup of water for soaking 2 Now in a mixture add them, add 1 teaspoon of ginger green chillies paste, 2 tablespoon curd, salt and grind it..if batter is very thick just add some water to adjust for dhokla consistency (dhokla batter are like idli..don't make it runny) 2 Now in a mixture add them, add 1 teaspoon of ginger green chillies paste, 2 tablespoon curd, salt and grind it..if batter is very thick just add some water to adjust for dhokla consistency (dhokla batter are like idli..don't make it runny) 3 Now keep this batter for fermentation for 30 mins 3 Now keep this batter for fermentation for 30 mins 4 After 30 mins add a pinch of fruit salt (this makes dhokla soft, fluffy), grease the plate and pour the batter, add some jeera and steam it for 15 mins..after that remove immediately and cut into pieces 4 After 30 mins add a pinch of fruit salt (this makes dhokla soft, fluffy), grease the plate and pour the batter, add some jeera and steam it for 15 mins..after that remove immediately and cut into pieces 5 For the dip, take 1 small cup curd, add water to adjust the consistency, salt, sugar and groundnut powder and finally garnish it with mint leaves and serve it with dhokla 5 For the dip, take 1 small cup curd, add water to adjust the consistency, salt, sugar and groundnut powder and finally garnish it with mint leaves and serve it with dhokla More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Glass Noodles with Shrimp & Bok choy Chipotle Burger Sauce! Tiramisu Asian Wonton Tacos Shiitake Mushroom Chipotle Turkey Burger! Glass Noodles with Shrimp & Bok choy Chipotle Burger Sauce! Tiramisu Asian Wonton Tacos Shiitake Mushroom Chipotle Turkey Burger! Boiled Shallow Fry Purple Yam (Kandh) Glass Noodles with Shrimp & Bok choy Mysore bonda Alu choliya salan ❤❤ Tawa idli Mysore Rasam Pizza dhokla Vanilla Sponge Cake Samosa Filling 🌟🌟🌟 Chicken cheese wonton Boiled Shallow Fry Purple Yam (Kandh) Glass Noodles with Shrimp & Bok choy Mysore bonda Alu choliya salan ❤❤ Tawa idli Mysore Rasam Pizza dhokla Vanilla Sponge Cake Samosa Filling 🌟🌟🌟 Chicken cheese wonton