Khatta Dhokla ( Gujarati Recipe)


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Khatta Dhokla a popular Gujarati snack made from fermented rice and urad dal flour mixed with curds.

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The ‘khatta’ in the name is the dominant flavour of this dhokla, and this sourness is brought about by adding a little sour curds. Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

2 cups khatta dhokla flour , refer handy tip
1/4 cup sour curds (khatta dahi)
1 1/2 tsp green chilli paste
1 1/4 tsp oil
salt to taste
3 tsp fruit salt
1 1/2 tsp roasted and coarsely ground black pepper

For Serving
green chutney

Method
  1. Combine the khatta dhokla flour, curds, green chilli paste,1 tsp of oil, warm water (approx 2 1/4 cups) and salt in a bowl and mix well. Keep aside to ferment for atleast 8 to 10 hours.
  2. Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter.
  3. When the bubbles form, mix gently.
  4. Grease a 175 mm. (7") diameter thali using the remaining 1/4 tsp of oil.
  5. Pour 1/3 rd of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
  6. Sprinkle 1/2 tsp of black pepper powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
  7. Cool slightly and cut into diamond shaped equal pieces.
  8. Repeat the steps 5 to 7 to make 2 more thalis.
  9. Serve immediately with green chutney.

Handy tips

  1. To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make a flour at the nearest flour mill.
  2. Fermentation time of rice and urad dal may vary depending on the weather conditions.
  3. Add the fruit salt to the batter just before steaming and then mix lightly with your hands.
2 reviews received for Khatta Dhokla ( Gujarati Recipe)
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 Reviewed By
Healthy EatingJune 10, 2011

It's Khatta and a classic Gujrati Dhokla. Have it often with dinner or as a morning breakfast. Goes well in the morning as it could be slightly on the high cal side and will be absorbed quickly in the morning due to a higher metabolic rate at that time.
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Reviewed June 10, 2011by Healthy Eating

It's Khatta and a classic Gujrati Dhokla. Have it often with dinner or as a morning breakfast. Goes well in the morning as it could be slightly on the high cal side and will be absorbed quickly in the morning due to a higher metabolic rate at that time.

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Reviewed February 12, 2012by Foodie #560346

   


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