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.
Khatta Dhokla, Gujarati Recipe recipe with step by step photos
Gujaratis and Dhokla go synonymous. They are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations. You can enjoy this healthy snack for breakfast, tiffin snack or even appetizer. Check out these unique dhokla dishes to try something new :
What are Dhoklas? Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
There are innumerable dhokla recipes falling under different types, so you can make this snack multiple times a week and still not get bored. Some dhokla batters like the healthy Moong Dal Dhokla require grinding and fermentation, while others like the Rava Dhokla are quick-fix options that you can simply mix and steam. If you have just a few minutes, not to worry, you can put together yummy Khaman Dhokla in the microwave - Microwave Mug Dhokla! You can even make Khatta Dhokla with handy idli batter. So, depending on the availability of time and ingredients, you can pick a dhokla recipe.
The best part is that you can always reinforce your dhokla batter with delicious and tasty veggies and greens, like grated carrots, crushed green peas or fenugreek leaves. This makes the dhokla colourful, tasty and healthy too. Once you know the different types of dhokla batters, you can go it on your own, by varying the added veggies, tempering, and so on, according to preferences and availability.
In a deep-bowl, take the khatta dhokla flour. To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make flour at the nearest flour mill.
Add the curd. The sour curd provides a pleasant sour taste to the khatta dhokla and hence the name.
Add the green chilli paste.
Add the 2 tsp of oil. Oil helps in making spongy, fluffy safed dhokla.
Also, add warm water (approx 2 1/4 cups). Do not make batter too thick or too thin or else they khatta dhokla will not come out spongy. My grandmother even adds leftover cooked rice to the batter.
Add salt Mix well.
Cover with a lid and keep aside to ferment for atleast 8 to 10 hours. Fermentation time of the batter may vary depending on the weather conditions. The fermented dhokla batter will look like this.
The fermented dhokla batter will look like this.Mix the batter once gently.
When you are ready to make dhokla, bring the water to a boil in steamer. Grease a 175 mm. (7") diameter thali using the remaining ¼ tsp of oil.
Just before steaming, sprinkle the fruit salt. Make use of any neutral flavored fruit salt.
Add 2 tsp of water over the batter. This will help in activating the fruit salt.
When the bubbles form, mix gently with your hands.
Pour 1/3 rd of the batter immediately into the greased thali.
Shake the thali clockwise to spread it to make an even layer.
Sprinkle ½ tsp of black pepper powder evenly over it. Many people even sprinkle red chilli powder over the Gujarati khatta dhokla.
Steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
Check by inserting a knife or toothpick in it, if it comes out clean and then it is ready or else steam for some more minutes.
Cool slightly and cut into diamond shaped equal pieces. Traditionally there is no tempering but, if you wish then you can temper the khatta dhokla.
Repeat the steps 5 to 7 to make 2 more thalis of the Gujarati khatta dhokla.
Serve immediately with green chutney. Also, you can enjoy the khatta dhokla with lasan ni chutney, ghee or oil.
If you enjoyed this Gujarati safed dhokla recipe, then also try other authentic farsaan recipes like khaman dhokla, patra, khandvi.
Nutrient values (Abbrv) per pieces
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