khatta dhokla batter
What is Khatta Dhokla Batter ? Glossary | Uses + Recipes |
Khatta dhokla batter is the foundational mixture used to create Khatta Dhokla, a popular savory steamed cake from the state of Gujarat in India. The term "khatta" signifies "sour" in Gujarati, which is a key characteristic of this particular type of dhokla. The batter is traditionally made by fermenting a mixture of ground rice and lentils, primarily urad dal (split black lentils), which imparts the signature sour taste and contributes to the light and spongy texture of the final product.
The preparation of Khatta Dhokla batter typically involves soaking raw rice (often a short-grained variety like idli rice) and urad dal separately or together for several hours, or even overnight. After soaking, the grains are ground into a smooth yet slightly coarse batter using a grinder or blender, with a minimal amount of water to achieve a thick, idli-like consistency. Some recipes also include the addition of fenugreek seeds (methi) during the soaking process, which are believed to aid in fermentation and add a subtle flavor.
The crucial step in making Khatta Dhokla batter is fermentation.1 Once the rice and lentil mixture is ground, it is transferred to a warm place and allowed to ferment naturally for several hours, typically 6-8 hours or even overnight, depending on the ambient temperature. During this time, natural yeasts and bacteria present in the air and the ingredients break down carbohydrates, producing carbon dioxide gas and lactic acid. This process not only gives the dhokla its characteristic sourness but also makes the batter light and airy, resulting in a soft and spongy steamed cake.
Uses of Khatta Dhokla batter are primarily centered around creating the steamed Khatta Dhokla itself. Once the batter has fermented adequately, it is often seasoned with ginger-chili paste and salt. Just before steaming, a leavening agent like baking soda or Eno (fruit salt) is typically added to further enhance the fluffiness. The batter is then poured into greased plates or molds and steamed until cooked through, resulting in a porous and spongy cake that is slightly sour and savory.
The steamed Khatta Dhokla is a versatile dish enjoyed as a breakfast item, a snack, or even a light meal. It is often served with a tempering of mustard seeds, sesame seeds, curry leaves, and sometimes asafoetida, which adds a flavorful finishing touch.2 Accompaniments like green chutney, tamarind chutney, or even a drizzle of oil are common.3 In some variations, Khatta Dhokla can also be further seasoned or even made into chaat-style preparations with various toppings.
In essence, Khatta Dhokla batter is the essential precursor to a light, spongy, and savory steamed cake with a distinct sour flavor. The fermentation process is key to its unique taste and texture, making it a popular and wholesome dish in Gujarati cuisine, enjoyed on its own or as a base for various flavorful culinary creations.
How to Select
If buying from outside, take care that the batter is fresh and not over fermented or stale.
Culinary Uses
• Used to make steamed dhoklas
• These dhoklas can be made in many varieties by adding vegetables as per your choice
• Dhoklas can be used to make other snacks as well.
How to Store
Once the batter is fermented well, store in a refrigerator and use within 2-3 days.
Health Benefits
The urad dal used in the batter contains a good amount of protein and is hence very beneficial.
Those with wheat allergies or gluten intolerance will find the dhokla a nice addition to their diets.
Khatta dhokla batter provides a balanced combination of carbohydrate (rice) and protein (lentils) and hence helps in preparing a quick and healthy meal.
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