Khatta Dhokla, Gujarati Recipe
by Tarla Dalal
Added to 1160 cookbooks
This recipe has been viewed 313220 times
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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