1. In a bowl, add moriya/samo, sabudana powder, yogurt, green chilli paste, ginger paste and roak salt to taste. mix it well until the batter is smooth and lump free.
2. Add water as required for thick consistency. set aside for 1 to 2 hours for fermentation.
3. On a hot skillet, add 1 tablespoon ghee, 1 teaspoon cumin seeds, three chopped green chilies, eight chopped curry leaves, 2 teaspoon ginger paste and sauté it well.
4. Next add 1 cup grated carrots and cook for 7 to 8 minutes. add three boiled and mashed potatoes and mix it well.
5. Add 3 tablespoon roasted and ground peanut powder, half teaspoon sugar, rock salt to taste and mix it well. add 1 tablespoon lemon juice, mix well and cook for five minutes. add half cup cilantro, mix well and set it aside.
6. In the batter, add 1.5 teaspoon of fruit salt and mix it well. the batter should froth and become bubbly.
7. Grease the pan with ghee for steaming and pour about 2 cups of the batter on the greased pan. steam the batter for 20 minutes. insert a toothpick if nothing sticks to the toothpick, farali dhokla is ready. cut it into desired pieces. 8. on the farali dhokla, spread green chutney, generous amount of prepared potato mixture, sprinkle farali chaat masala. cover it with another dhokla piece.
90 Roast on a tawa with ghee until brownish colour is obtained. cut into triangle pieces and serve.