By Akshara
October 9, 2026
This farali dhokla offers a light, fluffy, and savoury steamed snack crafted specifically for Navratri 2026 fasting days. Made using barnyard millet (sama ke chawal) and sago (sabudana), this quick fermented-style batter requires no overnight soaking. Tempered with green chillies, sesame seeds, and pure ghee, it brings traditional Gujarati farsan flavours directly to your vrat thali without violating fasting rules.
 1 cup barnyard millet (sama ke chawal)  1/4 cup sago pearls (sabudana)  1/2 cup sour curd (dahi)  1 teaspoon green chilli paste  1/2 teaspoon fruit salt (Eno) or baking soda  1 tablespoon pure ghee  1 teaspoon cumin seeds  1 tablespoon sesame seeds (til)  Rock salt (sendha namak) to taste  Chopped fresh coriander for garnish
Grind the barnyard millet and sago pearls into a fine powder, then whisk together in a bowl with sour curd, rock salt, green chilli paste, and half a cup of water to make a smooth batter.
Rest the batter for fifteen minutes, then stir in the fruit salt with a tablespoon of water, mixing gently until the batter turns light and frothy.
Pour the batter into a greased steaming plate, place in a steamer, and steam over medium-high heat for twelve to fifteen minutes until a toothpick inserted comes out clean.
Heat ghee in a small pan, crackle the cumin seeds and sesame seeds, pour the tempering over the warm sliced dhokla, and garnish with fresh coriander.