Farali Dhokla

Enjoy a light and spongy farali dhokla made with water chestnut flour and yogurt, finished with a flavorful mustard tempering.

45 min 4 servings Medium Vegetarian Indian Gujarati

Ingredients

Check off items as you gather them

1 cup singhara (water chestnut) flour
1/2 cup yogurt (allowed during fasting)
1/2 teaspoon rock salt
1/4 teaspoon turmeric powder
1 teaspoon lemon juice
Water as needed to adjust the batter consistency
For tempering:
1. 1/2 teaspoon mustard seeds
2. A few curry leaves
3. 1 teaspoon oil

Follow step-by-step instructions

In a bowl, whisk together the singhara flour and yogurt with rock salt, turmeric powder, and lemon juice. Add enough water gradually to achieve a smooth, pourable batter.
Pour the batter into a greased steaming dish.
Steam in a steamer for 20–25 minutes until the dhokla is fully set and spongy.
Meanwhile, heat oil in a small pan over medium heat, add mustard seeds and curry leaves, and let them splutter.
Pour the tempering evenly over the steamed dhokla, cut into squares, and serve warm.