Khata Dhokla


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A traditional gujarati dish at festive meals. Deliciously sour. Can also be served as a snack at tea-time.

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Makes 6 to 8 servings
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2 1/4 cups rice (chawal)
3/4 cup urad dal (split black lentils)
1/3 cup sour curds (khatta dahi)
6 to 8 green chillies
25 of ginger (adrak)
3/4 tsp soda bi-carb
3 tbsp oil
1/4 tsp asafoetida (hing)
1 tbsp coarsely pounded black peppercorns (kalimirch) (kalimirch)
salt to taste

  1. Wipe the rice and urad dal with a wet cloth, mix and grind dry coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixer the next day.
  2. Add the sour curds and hot water and make into a thick paste.
  3. Leave to ferment for at least 6 to 7 hours.
  4. Make a paste of the green chillies and ginger.
  5. Now add to the batter the soda bi-carb, oil, asafoetida, green chilli paste and salt and mix well.
  6. Apply a little oil to a metal thali (flat metal plate with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinarily be about 1/2 teacup for a small thali.
  7. Sprinkle a little ground pepper on top.
  8. Steam for about 10 minutes.
  9. Cut into pieces and serve with raw oil and green chutney.

Handy tip:

  1. Always use your hands while mixing the batter to break the lumps.
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