Khatta Dhokla Recipe is a dish that hails from Gujarat it is a cousin of our South Indian idli but includes yogurt, which is then fermented, and finally steamed. Finished off with a tadka of mustard and sesame seeds and served with chutney.
Ingredients for dhokla
1/2 cup Rice
1/2 cup White Urad Dal (Whole)
1/2 cup Chana dal (Bengal Gram Dal)
1 tablespoon Curd (Dahi / Yogurt)
1 Green Chillies
1 inch Ginger
Red Chilli powder, for sprinkling top
1/2 tablespoon Oil
Salt, to taste
for seasoning
1/2 tablespoon Oil
1/2 teaspoon Mustard seeds
1/4 teaspoon Asafoetida (hing)
1 sprig Curry leaves, finely chopped
Coriander (Dhania) leaves, for garnishing
How to make Khatta Dhokla
Soak the rice, and dals in 3 cups of water for 6 hours.
Once soaked, drain the water from the rice and the dal. Transfer to a tall jar of the mixer grinder and grind the soaked dal along with green chillies, ginger, yogurt adding little water at time to make a thick batter.
The consistency of the batter should be such that when you use a ladle to pour, it should be of thick flowing consistency like an idli batter and not a thin batter.
Transfer the dhokla batter into a large bowl, stir in the salt and allow the dholka batter to ferment for 8 hours or overnight.
Once fermented you will notice the batter has risen. Gently stir in the ½ tbsp oil into the batter taking care to keep the fluffy consistency.
Grease the dhokla plates with oil generously all-round the sides and the base. Pour in the batter into the plates leaving half plate empty. Sprinkle a little red chilli powder around the top of the batter(I sprinkle after steaming also).
Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, and 5 minutes on low heat or until the dhokla is cooked or when a knife inserted into the center, it must come out clean.
Allow the Khatta dhokla to rest for 5 minutes before serving them.
Heat oil in a small pan on medium heat; add the mustard seeds, asafoetida, curry leaves and allow them to crackle and turn off heat.
Drizzle the seasoning over the Khatta Dhokla.
Serve the Khatta Dhokla into desired shapes and serve with Chutney.
Happy Cooking,
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