For Roasting

• In a pan, add barnyard millet and roast for 3-4 minutes until millet becomes puffy.
• Transfer it into the tray or bowl and let it cool.
• Transfer it into the mixer grinder jar and grind it into the smooth, fine powder.
• Keep it aside for further use.

For Dhokla Batter

• In a bowl, add roasted barnyard millet, sendha namak to taste, water and curd. Mix it well.
• Add green chillies, fresh coriander leaves, crushed peanuts, grated fresh coconut, sendha namak to taste, ghee, oil and fruit salt. Give it a good mix.
• Keep it aside for further use.

For Dhokla

• Grease the dhokla mould with ghee, pour in the prepared batter, sprinkle crushed peanuts on top, and place it in the steamer.
• Cover it with the lid and let it steam for 10-12 minutes or until cooked.
• Once the dhokla is cooked then demold the dhokla and cut into desired shape.
• Transfer it into the serving platter, garnish it with lemon wedge and coriander sprig.
• Serve hot with prepared vrat ki chutney.

For Farali Pattice

• In a pan, add oil. Once it’s hot, add cumin seeds, green chillies, grated fresh coconut, barnyard millet and sendha namak to taste. saute for a minute.
• Add water and let it cook for another 4-5 minutes.
• Transfer it into the bowl. Add boiled potatoes, sendha namak to taste and give it a good mix.
• Divide the mixture into medium lemon-size balls. Make a cavity in the centre of each ball, stuff with the prepared stuffing and seal it properly.
• Shape each ball into a pattice.
• Transfer it into the tray and keep it aside for further use.

For Stuffing

• In a bowl, add soaked tapioca pearls, sendha namak to taste, crushed roasted peanuts and grated fresh coconut. Give it a good mix.
• Keep it aside for further use.

For Frying Farali Pattice

• In a pan, add ghee. Once it’s hot, place the prepared farali pattice in the pan one by one and fry until golden brown.
• Transfer them to a serving dish, garnish with lemon wedge, coriander sprig and green chilli.
• Serve hot with prepared vrat ki chutney.

For kheer

• In a saucepot, add ghee. Once it’s hot, add roasted barnyard millet and cook for 4-5 minutes until the millet turns light brown in colour.
• Add raisins, cashew nuts, and water. Give it a good mix, cover with a lid, and cook until the millet is fully cooked and the mixture becomes creamy.
• Add milk, sugar and cook for another 4-5 minutes.
• Finish it with cardamom powder and give it a good mix.
• Transfer it into the serving bowl, garnish it with saffron strands and slivered almonds.
• Serve warm.