Vrat Ka Dhokla

Add samak ke chawal into the mixer grinder and using the pulse mode grind the chawal to a finer grain. Remember we do not have to completely powder it just have to make it into a finer grain. Remove it to a bowl.

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Now add sabudana and dry grind it into a coarse powder and add it to the bowl. Add salt, sugar, curd, ginger paste, green chilli paste and water. Whisk them together and let it rest for 20 mins.
While the batter is resting, lightly oil a few muffin moulds. You can also steam the dhokla in a tray or a deep steel plate. After 20 mins mix the batter and if it is too thick then add a dash of water to make this a bit runny. Remember the batter has to be thick yet should coat the spoon and should be clumpy when dropped from a spoon. At this stage add the baking soda or fruit salt and mix it nicely.

Allow it to bubble and then pour them into the greased moulds.
Place a small katori inside the pressure cooker and fill the water ½ of the katori is submerged in water. Place a plate on top of this. On to this plate carefully place the filled muffin mould with dhokla batter. Remove the whistle from the pressure cooker and put the lid on.
Heat the cooker to medium heat and cook the dhokla for 20 mins approx. Alternatively you can also use a steamer for the same.
After 20 mins remove the pressure cooker from heat and let it sit for 3 mins, now carefully open the lid and remove the mould. Loosen the sides by either running a knife or just pressing it from the top to loosen the sides and demould it. Let it cool down a little.
In the meantime heat a tadka pan and pour in some oil. Add cumin, chilli and curry leaves. Once they crackle remove and add spread over the dhokla and serve with the chutney.

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For making vrat ki chutney or phalahari chutney, add all the ingredients into the blender jar and blend it till it is ground. Remove to a bowl and serve with freshly steamed dhokla.