Khatta Dhokla, Gujarati Recipe
by Tarla Dalal
- हिन्दी में पढ़ें (Khatta Dhokla, Gujarati Recipe in Hindi)
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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!
Also try other dhokla variants like Methi Moong Dal Dhokla , Rava and Vegetable Dhokla and Chola Dal Dhokla .
- 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.
- Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter.
- When the bubbles form, mix gently.
- Grease a 175 mm. (7") diameter thali using the remaining 1/4 tsp of oil.
- 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.
- 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.
- Cool slightly and cut into diamond shaped equal pieces.
- Repeat the steps 5 to 7 to make 2 more thalis.
- Serve immediately with green chutney.
- 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.
- Fermentation time of rice and urad dal may vary depending on the weather conditions.
- Add the fruit salt to the batter just before steaming and then mix lightly with your hands.
Nutrient values (Abbrv) per pieces
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