Barnyard Millet Dhokla | Varai Sabudana Dhokla

Name: Barnyard Millet Dhokla | Varai Sabudana Dhokla
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup of barnyard millet/ varai/ samak/bhagar; 2 tbsp sago / sabudana; 1 cup curds; 3 green chillies; a small piece of ginger; ¼ tsp baking soda; salt to taste; 1 tbsp oil; 1 tsp mustard seeds; 1 tsp sesame seeds; 2 green chillies, slit; few curry leaves

Vanita's Corner

October 18, 2024

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Barnyard millet Dhokla – a variation to the regular dhokla using barnyard millet and sago (sabudana)

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What is Dhokla

Dhokla is a soft, spongy snack from the Gujarati cuisine usually made with gram flour or rice and udad dal.It is typically garnished with a tempering of mustard seeds, curry leaves, and green chilies, adding a flavorful crunch. Dhokla is enjoyed with chutneys, such as tamarind chutney or refreshing coriander mint chutney or Phalahari chutney.

About Barnyard Millet Dhokla

Barnyard Millet Dhokla is a variation to the regular dhokla using barnyard millet, a nutrient rich grain that adds a unique twist to this dish. Barnyard millet also known as Bhagar, Varai, Samak, Saama is naturally gluten free and is packed with essential vitamins. With minimal ingredients and a simple steaming process, this dhokla can be made in no time.

This dhokla is a perfect choice for light breakfast, evening snack or something to impress your guests. It also makes an ideal option during fasting days like Navratri or Ekadashi.

List of ingredients to make Barnyard Millet Dhokla

Barnyard Millet
Sabudana (Sago)
Spices: green chillies and ginger
Other ingredients : curds, baking soda and salt
For tempering : oil, mustard seeds, sesame seeds, green chillies and curry leaves

Step-wise recipe with pictures

Into a mixer jar add 1 cup of barnyard millet and 2 tbsp sabudana.

Blend to a fine powder.

Transfer this to a mixing bowl. Add curds and mix well. Keep aside for 30 minutes.

In the meanwhile make green chilly and ginger paste by crushing green chillies and ginger using a mortar and pestle.

After 30 minutes, add salt and ginger chilly paste to the dhokla batter. Add around ¼ cup water and mix well to make a thick batter . Also add ¼ tsp baking soda to the matter just before steaming.

Grease a dhokla plate and pour in the batter.

Steam for 10 minutes. Once it’s steamed, let it cool slightly before cutting it into squares or diamonds—whatever shape you prefer.

For the tempering, heat oil in a tadka pan. Add mustard seeds, sesame seeds, a few green chillies, and some curry leaves.

Let them splutter, and then pour this tadka over the dhokla pieces. Finally, garnish with some chopped coriander leaves.

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