1. 1 cup barnyard millet (samo / bhanger varai)
2. 1/2 cup tapioca flour or pearls (sabudana)
3. 1 cup buttermilk
4. 1/8 teaspoon baking soda
5. Salt to taste
6. Water for steming
1. 1 tablespoon oil
2. 1 slit green chili
3. 1 red dry chili
4. 1 teaspoon sesame seeds
5. 1 teaspoon sugar
6. 4 to 5 curry leaves
1. In bowl take both samo and sabudana.
2. Rinse then well and soak in enough buttermilk for 3 hours.
3. Drain and then grind in a grinder.
4. The consistency of the batter can be a bit granular and thin like dosa batter.
5. Take the batter in a bowl and allow fermenting for 5 to 8 hours or over night.
6. Heat water in a steamer, add the salt and baking soda to the batter stir well.
7. Pour the batter in greases dhokla plate, stem the dhokla 7 to 8 minutes or till they are cooked.
8. For tempering heat the oil in pan add in seeds and let them crackle.
9. Add the chilies, curry leaves and water, add in sugar.
10. Let it come to a soft boil, take off heat and pour over the Dhokla.
11. Serve vrat ka dhokla warm with chutney.
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