Khatta Dhokla Using Homemade Flour
by Tarla Dalal
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Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas.
This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coarse nor fine, you get dhoklas that are very soft and nice.
Once the flour is ready, you can store it in an airtight container for around two months, and use as and when required. We have used this flour to make awesome Khatta Dhokla, an all-time favourite snack in Gujarat.
It is called khatta dhokla because the flour is mixed with curd and fermented for 10-12 hours before steaming. This, along with a little lemon juice added later, gives the dhoklas a tempting sour flavour.
You can season the Khatta Dhokla made with Homemade Flour with pepper or chilli powder, as per your liking. Serve it with peppy green chutney, for a most wonderful experience.
Nutrient values (Abbrv) per serving
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