Fasting Dhokla- Samak and Sabudana Recipe

Samak and Sabudana is widely used during Fasting days in North India. Try this different version of fasting snacks to get over all boring regular fasting foods. It is no less than Khaman Dhokla in taste, When I did this experiment in fasting days, I thought it will be successful or not, but it got the success in this when everyone said in my house wow, we can keep every day fast if we got this type of foods. Learn this recipe step on step on Frenziesta by Sonia Batra.

Ingredients:-

Sama ka Chawal- 1 cup

Sabudana  ½ cup

Yogurt – 3 cup

Salt to taste

Roasted cumin seeds (crushed not purely powder)

For the tempering:-

Green Chilies 3-4 slit length wise

Cumin Seeds

Sugar – 2 tsp

Lime Juice- 2 tsp or a little more

Water 1.5 cup

Coriander for garnishing

Method:-

1. Soak  Samak and Sabudana in sour curd  for 2-3 hrs, Make sure  Samak and Sabudana is soaked properly, If required add some water.
2. After 2-3 hrs grind Samak/Sabudana to make a smooth batter of a thick consistency like idli or dhokla batter. Keep it for 6-8 hrs for fermentation.
3. Before preparing dhokla add salt, roasted cumin seeds, baking powder and mix together well.
4. Pour this batter to a greased plate or steaming vessel and cook for about 8-10 mins. Or steam till set and cooked.
5. Let it cool completely. Then cut in desired shapes.

For tempering, heat oil in a pan, Add chilies and stir them to let them cook and release their aroma. Pour water and add the sugar let it come to a soft boil.

Take off the heat, add the lime juice and pour over the steamed dhokla. Let the sweet and sour water soak in, it will all disappear within 5 min. The dhokla will swell up so make space for them by removing a few from the plate.

Serve with green chutney or imli chutney. 

Step by Step:-

Take sabudana and samak chawal

 

Soak Sabudana and Samak rice in sour yougurt for 2-3 hrs

After 2-3 hrs grind Samak/Sabudana to make a smooth batter to a thick consistency like idli or dhokla batter. Keep it for 6-8 hrs for fermentation.

Before preparing dhokla add salt, roasted cumin seeds, baking powder and mix together well.

Pour this batter to a greased plate or steaming vessel and cook for about 8-10 mins. Or steam till set and cooked.

Let it cool completely. Then cut in desired shapes

For tempering:- Heat oil in pan 

Add chilies and stir them to let them cook and release their aroma. Pour water and add the sugar let it come to a soft boil.

Take off the heat, add the lime juice and pour over the steamed dhokla.

Dhokla is ready to be served