khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla |
by Tarla Dalal
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khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with amazing 28 images.
The ‘khatta’ in the khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds. Gujarati’s also call khatta dhokla as idra.
Gujaratis and khatta dhokla go synonymous. White dhokla are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations.
white 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!
Though the process to make khatta dhokla is a little lengthy yet the recipe is super easy. If you want to relish delicious Gujarati khatta dhokla you will have to plan things a day prior. It is important to prepare the batter and leave it for fermentation.
To make the khatta dhokla batter, take khatta dhokla flour which is combination of urad dal and rice. Further, add methi seeds which help in fermenting the batter well and also give it an impeccable aroma. Next, the main ingredient that is the sour curd. Make sure the curd is sour, only then you can derive the flavor of dhokla. Next, add makhan also known as white butter. Pour warm water over makhan so that it melts and blends well with the batter and also makes mixing easier.
Mix using your hands and make sure that the batter is lump-free. Furrther, cover and keep aside in a warm place for fermentation. Once the batter is fermented, add ginger-green chili paste which would enhance the taste of the idra. Further, add oil and baking soda, these two help making the white dhokla soft. Pour little water over baking soda. Make sure you do not mix vigorously as you may neglect the effect of baking soda. Further, pour 1 portion of batter in a greased thali and let it steam for 11-12 minutes. Check by inserting a knife if the khatta dhokla is cooked. Cut into desired shape and serve!!
Although khatta dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package!
Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming.
I usually make white dhokla for evening snack or serve it as a side dish along with any meal. Sometimes, also use this as a tiffin treat as my kids love these soft khatta dhokla, you can also carry it along while travelling or on a one day train journey!!
Also try other dhokla variants like Methi Moong Dal Dhokla, Rava and Vegetable Dhokla and Chola Dal Dhokla.
Enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | with detailed step by step recipe photos below.
- Combine the khatta dhokla flour, methi seeds, sour curds, white butter and warm water (approx. 2 1/4 cups) in a bowl and mix well using hands. Cover and keep aside to ferment for atleast 8 to 10 hours.
- Mix the fermented batter well, add green chilli, ginger paste and salt. Mix well.
- Add oil, baking soda and 1½ tbsp of water and mix very well.
- Divide the batter into 3 equal portions.
- Grease a 175 mm. (7") diameter thali using oil.
- Pour 1 portion of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
- Sprinkle little chilli powder evenly over it and steam in a steamer for 10 minutes or till the dhoklas are cooked. You can also sprinkle little black pepper powder.
- Cool slightly and cut into diamond shaped equal pieces.
- Repeat the steps 6 to 8 to make 2 more thalis.
- Serve the khatta dhokla immediately with green chutney.
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 khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | 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.
To make khatta dhokla batter | white dhokla batter | take 2 cups of khatta dhokla flour in a deep bowl.
Add 1 tsp methi seeds which will help the batter ferment better and also tends to give a nice aroma and taste to our dhokla.
Add sour curd. Make sure the curd is sour as it will help making the dhokla khatta and will also help with the process of fermentation.
Add 1/4 cup of makhan (white butter). Alternatively you can use 1/4 cup of malai.
Lastly, add approx 2 cups of warm water. Pour the warm water on makhan which will melt the makhan and make the mixing easier.
Since warm water has been added, we suggest mixing first with a flat lalle.
Lastly, use your hands to mix the flour-water mixture and make sure the batter made is lump free and smooth. You will have to mix the batter for at least 1 to 2 minutes and keep breaking the lumps.
This is how the batter consistency should be.
Cover with a lid and keep aside to ferment for atleast 8-10 hours in a warm place. In winter season, it may take upto 12 to 13 hours to ferment in a warm place.
This is how the fermented dhokla batter will look.
Mix the batter once gently.
Further, add the green chilli paste.
Add the ginger paste.
Add the salt.
Mix it very well using a ladle.
Add the oil. This will make the dhokla batter more smooth.
Add baking soda over the oil. Baking soda has to be fresh and it helps in making the dhoklas soft.
Add 1 1/2 tbsp of water over the baking soda. Immediately the soda and water combination will start forming bubbles.
Mix it very gently using a spoon. Mixing it vigorously might negate the effect of baking soda.
To prepare khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | grease a 175 mm. (7") diameter thali using 1/4 tsp of oil.
Also, put water for boiling in a steamer.
Pour 1/3 of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
Sprinkle little chilli powder over it.
Steam the idada in a steamer for 10 minutes or till the dhoklas are cooked
To check if the white dhoklas are cooked or no, insert a knife or toothpick in the center and check if it comes out clean
Cool slightly and cut idra into diamond shaped equal pieces
Repeat steps 3 to 7 to make 2 more thalis of khatta dhokla | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla |.Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming.
Serve the khatta dhoklas immediately with green chutney. You can even enjoy the Gujarati safed dhokla with lasan ni chutney, ghee or tel
Q. Small query that i had was whether the butter is used to make kahtta dhokla soft? A. Yes adding butter to the batter makes kahtta dhokla soft, and helps to maintain moisture in the dhokla. This a traditional way to make these kahtta dhokla.
Q. How to make khaata dhokla flour ? A. Here is the recipe to make khatta dhokla flour. Note that it's a sub part of the recipe.
Nutrient values (Abbrv) per pieces
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