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Vrat Ka Dhokla

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Vrat Ka Dhokla

Soft steamed cakes made with barnyard millet & sago.


Navratri means fasting and the need to cook phalhari food. Look no where enjoy this steamed Vrat Recipe.

  • 50mins
  • Serves 4
  • Easy



For Dhokla Batter
Samak Ke Chawal (barnyard millet) – 1 cup
Sabudana – 4tbsp
Ginger paste – 1 tsp
Green chilli paste – 1 tsp
Sendha Salt – to taste
Sugar (optional) – 2 tsp
Curd – ½ cup
Water – ¾ cup
Baking soda or Fruit Salt – ½ -¾ tsp
Oil – for greasing

For Tempering
Oil – 3-4 tbsp
Cumin – 2 tsp
Green Chilli slit – 2 nos
Curry Leaves (optional) – handful
Coriander sprigs (optional) – few

For Vrat Ki Chutney
Coriander leaves – 2cups
Mint leaves – 1cup
Roasted cumin – 1tbsp
Anardama powder – 3tbsp
Black pepper powder – to taste
Sendha namak – to taste
Water (chilled) – ½ cup



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.


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.


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.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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