Farali Sabudana Dhokla

Ingredients

• Sago – 1 cup
• Boiled potato – 1 medium, mashed
• Thick curd – ½ cup
• Roasted peanut powder – ¼ cup
• Green chilli-ginger paste – 1 tsp
• Cumin – ½ tsp
• Rock salt or regular salt – as appropriate
• Lemon juice – 1 tsp
• Oil – for greasing
• Fruit salt – ½ tsp, optional for a lighter texture

Method

1. Rinse the sago and soak with measured water for 4–6 hours until the pearls crush easily with no hard centre.
2. Drain thoroughly and combine with mashed potato, curd, peanut powder, chilli-ginger, cumin, salt and lemon.
3. Mix to a thick batter that drops slowly from a spoon. If very stiff, add 1–2 tablespoons water.
4. Grease a shallow steaming plate and bring the steamer water to a strong boil.
5. If using fruit salt, fold it in immediately before steaming; spread the batter evenly in the plate.
6. Steam over medium heat for 15–18 minutes until the centre is set and a knife comes out without wet batter.
7. Rest 5 minutes, cut into squares and serve warm with a vrat-appropriate chutney or curd.