Vrat Ki Thali – Farali Pattice, Dhokla & Barnyard Millet Kheer

Dhokla – Roasting: Roast 2 cups barnyard millet until fragrant, then grind into a fine powder.

Dhokla – Batter: In a bowl combine 1 cup millet flour, salt to taste, 1 cup water, 0.33 cup beaten curd, 3 chopped green chilies, 2.5 tbsp chopped coriander, 0.25 cup crushed roasted peanuts, 2.5 tbsp grated fresh coconut, a pinch of salt, 1 tsp ghee, 1 tsp oil, and 0.5 tsp fruit salt; mix well to form a smooth batter.

Dhokla – Cooking: Grease a steaming tray with 0.5 tbsp ghee, pour the batter, steam for 8–10 minutes until a toothpick comes out clean, then top with an additional 0.25 cup crushed roasted peanuts.

Farali Pattice – Stuffing: Heat 2 tbsp oil in a pan, add 1 tsp cumin seeds, 3 chopped green chilies, 2 tbsp grated coconut, 2.5 tbsp barnyard millet, salt, and 0.33 cup water; cook briefly. Add the mashed potatoes, mix, then stir in 1 cup soaked tapioca pearls, 0.75 cup crushed roasted peanuts, and 0.33 cup grated coconut; season with salt.

Farali Pattice – Shaping: Prepare dough from roasted millet, water, and salt, divide into balls, flatten each, place stuffing inside, seal and shape into patties.

Farali Pattice – Frying: Heat 2 tbsp ghee in a skillet and shallow‑fry the patties until golden brown on both sides.

Kheer – Preparation: In a saucepan melt 2.5 tbsp heaped ghee, add 0.5 cup roasted barnyard millet and toast lightly.

Kheer – Cooking: Add 1 liter milk, 1 cup sugar, raisins, and cashew nuts; bring to a gentle boil, stirring frequently.

Kheer – Finishing: Simmer until the millet is soft and the mixture thickens, then stir in 0.5 tsp green cardamom powder.

Vrat Chutney – Blend: Combine 0.5 cup beaten curd, 2.5 tbsp chopped coriander, 0.25 cup crushed roasted peanuts, 2.5 tbsp grated coconut, 2 chopped green chilies, salt, and 1 tsp roasted cumin powder; blend to a smooth consistency.

Garnish: Serve the thali with lemon wedges, coriander sprigs, green chilies, saffron strands, and slivered almonds.