The Secret to Perfect Farali Dhokla Lies in Soaking

Farali Dhokla is a popular dish often prepared during fasting days such as Ekadashi, Navratri, Janmashtami, and Shivratri. It is traditionally made from samo or moriyo and sabudana, without the use of garlic, onion, or turmeric powder. The author first shared a Farali Dhokla recipe on 20 January 2016. Their initial attempt resulted in a bitter taste because they processed raw sabudana and samo directly into flour. For the second try, they dry-roasted the sabudana before grinding it with sama chawal, but a slight aftertaste remained.

The author later discovered that soaking both sabudana and sama chawal before grinding improved the flavour and texture, producing super soft dhoklas. They updated the recipe and post on 6 February 2026. The author typically observes fasts on Ekadashi and often prepares moriyo khichdi with potato curry, occasionally opting for Sabudana Khichdi instead. The revised method ensures a better-tasting Farali Dhokla. The dish remains a favoured choice for fasting days due to its simplicity and adherence to dietary restrictions. The updated recipe now reflects the improved preparation technique.