Khatta Dhokla, Gujarati Farsan

by Tarla Dalal

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Although several ready mixes are available to do the job quickly, these cannot match the taste of traditional Khatta Dhokla made with a homemade batter.

Here, we show you how to make authentic Khatta Dhokla using a batter of rice and urad. Seasoned with black pepper and chilli powder, this steamed Gujarati snack is super tasty and amazingly soft too. Serve it with Green Cutney as a starter or as an evening snack .

You can also try other Gujarati farsan recipes like Dakor Na Gota or Samosa .

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Khatta Dhokla, Gujarati Farsan recipe - How to make Khatta Dhokla, Gujarati Farsan

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Soaking time: 3 hours Preparation Time: 5 mins Fermenting time: 8 hours Cooking Time: 45 mins Total Time: 71011 hours 50 minutes Makes 8 servings
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Ingredients

1/2 cup urad dal (split black lentils) , washed and drained
1 cup rice (chawal) , washed and drained
salt to taste
1 1/2 tsp green chilli paste
1/2 tsp baking soda
1 tbsp lemon juice
1 tsp chilli powder for sprinkling
1 tsp coarsely crushed freshly ground black pepper (kalimirch) for sprinkling
2 tsp oil for topping

For Serving
green chutney

Method

Combine the urad dal and rice in a deep bowl with enough water and keep aside to soak for 3 hours. Drain well.
Blend in a mixer using 1½ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt and mix very well.
Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
After fermentation, mix the batter well and add all the other ingredients and mix.
Divide the batter into 4 equal portions.
Pour a portion of the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread it evenly to make an even layer.
Sprinkle ½ tsp of chilli powder or black pepper evenly over it and steam in a steamer for 8 to 10 minutes or till the dhoklas are cooked.
Smear ½ tsp of oil on top, cool slightly and cut into square or diamond shaped equal pieces using a sharp knife.
Repeat steps 7 to 9 to make 3 more thalis.
Serve immediately with green chutney.