How to Make Vrat Kuttu Ka Dhokla (Traditional & Healthy Version)
Vrat Kuttu Ka Dhokla is a delightful and wholesome snack, especially popular during the fasting periods (vrat) in North India such as Navratri and Shivratri. This dhokla uses kuttu ka atta (buckwheat flour), which is allowed during vrat, and is steamed to perfection for a light, fluffy texture. The dish offers a unique twist on the classic dhokla, infusing the earthy flavors of kuttu with traditional Indian spices like jeera (cumin) and green chilies. Kuttu Ka Dhokla is not only delicious but also easy on the digestive system, making it a preferred choice for those observing vrat or fasting rituals. The taste is subtly spiced, soft, and slightly nutty, appealing to both adults and children. Its preparation is simple, requiring minimal oil and ingredients, thus making it ideal for health-conscious individuals. Served with vrat-approved chutney or curd, Vrat Kuttu Ka Dhokla is a versatile dish that fits perfectly into the Indian fasting diet. This recipe is designed to be both authentic and health-conscious, ensuring you enjoy all the flavors and benefits of Indian cuisine while keeping your calorie intake in check.
Ingredients
- 1 cup Kuttu ka atta (buckwheat flour) (बक्व्हीट आटा)
- 1/2 cup Samak rice (barnyard millet) (सामा के चावल)
- 1/2 cup Fresh curd (dahi) (दही)
- 1 Green chili (हरी मिर्च, finely chopped)
- 1 inch Ginger (अदरक, grated)
- 1 tsp Sendha namak (rock salt) (व्रत नमक)
- 1/2 tsp Jeera (cumin seeds) (जीरा)
- 1/2 tsp Eno fruit salt (optional for extra fluffiness)
- 1 tsp Oil (for greasing)
- 1/2 cup Water (as needed for batter)
- 1 tbsp Coriander leaves (धनिया पत्ती, chopped for garnish)
Step-by-step instructions
Step 1 · Mix kuttu ka atta and samak rice in a large bowl
Mix kuttu ka atta and samak rice in a large bowl. Add curd (dahi) and water to make a smooth batter. Ensure there are no lumps.
Step 2 · Add green chili
Add green chili, ginger, sendha namak, and jeera to the batter. Mix well to incorporate flavors.
Step 3 · Let the batter rest for 10 minutes to allow slight fermentation and...
Let the batter rest for 10 minutes to allow slight fermentation and fluffiness.
Step 4 · Grease a steaming plate or thali with oil
Grease a steaming plate or thali with oil. Pour the batter evenly onto the plate.
Step 5 · Just before steaming
Just before steaming, add Eno fruit salt to the batter and mix gently. This will make the dhokla extra soft and spongy.
Step 6 · Steam the batter in a steamer or large kadhai for 15-18 minutes on ...
Steam the batter in a steamer or large kadhai for 15-18 minutes on medium flame, until a toothpick comes out clean.
Step 7 · Once cooked
Once cooked, let it cool slightly. Cut into squares, garnish with coriander leaves, and serve with vrat-approved chutney or fresh dahi.
Why this recipe is healthy
This dhokla is steamed, not fried, making it low in calories and easy to digest. Buckwheat and barnyard millet are gluten-free, high in fiber, and have a low glycemic index, which helps regulate blood sugar levels. Using curd provides healthy fats and protein, and minimal oil further reduces calorie intake. It’s ideal for fasting, weight management, and diabetic diets, while still delivering authentic Indian flavors.
A note on tradition
Vrat Kuttu Ka Dhokla is especially significant in North India, where it is prepared during Navratri, Maha Shivratri, and other fasting festivals. It is a creative adaptation of the traditional Gujarati dhokla, tailored for vrat by using buckwheat flour and barnyard millet instead of regular grains. Families across Uttar Pradesh, Delhi, Haryana, and Punjab enjoy this dhokla as a nutritious and filling meal during religious fasting. Its popularity spikes during festival seasons, making it a staple in Indian fasting cuisine.