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Khatta Dhokla Using Homemade Flour | Traditional Gujarati Dhokla | Dahi Dhokla | Sour Dhokla |

Name: Khatta Dhokla Using Homemade Flour | Traditional Gujarati Dhokla | Dahi Dhokla | Sour Dhokla |
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups rice (chawal); 1/2 cup urad dal (split black lentils); 1/2 cup curd (dahi); 1 tsp fenugreek (methi) seeds; 1/2 tsp ginger (adrak) paste; 2 tsp green chilli paste; 2 tbsp oil; 1/4 tsp asafoetida (hing); salt to taste; 1/2 tsp baking soda; 2 tsp lemon juice; 1 tsp chilli powder; 1 tsp coarsely crushed black pepper (kalimirch); green chutney .

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Tarla Dalal

18 May, 2018

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Table of Content

About Khatta Dhokla Using Homemade Flour

Ingredients

Methods

For the homemade flour

For the khatta dhoklas

Nutrient values

Khatta Dhokla Using Homemade Flour | Traditional Gujarati Dhokla | Dahi Dhokla | Sour Dhokla |

The Khatta Dhokla Using Homemade Flour represents the quintessential Traditional Gujarati Dhokla, a beloved steamed savory cake renowned for its light, spongy texture and characteristic sour tang. This recipe truly embraces authenticity by guiding you through the creation of your very own dhokla flour from scratch, a process that ensures superior results compared to store-bought mixes. The beauty of this approach lies in its simplicity and the ability to control the texture, guaranteeing dhoklas that are very soft and nice.

The foundation of these delectable dhoklas is the homemade flour, prepared by separately grinding rice (chawal) and urad dal (split black lentils) in a mixer to a fine coarse powder. This specific texture, neither too coarse nor too fine, is crucial for achieving the desired soft yet porous consistency of the steamed cakes. Once blended, these two powders are combined, creating a versatile dry flour that can be stored in an airtight container for around two months, providing immense convenience for spontaneous dhokla cravings.

The transformative step in making Khatta Dhokla is the fermentation process, which is integral to its distinctive flavor profile. The homemade dhokla flour is meticulously whisked with a mixture of curd (dahi) and hot water, along with fenugreek (methi) seeds, which aid fermentation and impart a subtle flavor. This lump-free batter is then set aside in a warm place for 10 to 12 hours to ferment. This prolonged fermentation, along with the curd, is precisely why it's called Khatta Dhokla, as it develops that wonderfully tempting sour flavor.

Once the batter has achieved its ideal fermented state, the remaining key ingredients are incorporated. Ginger (adrak) paste, green chilli paste, oil, and asafoetida (hing) are added, enhancing the savory and aromatic notes. Crucially, baking soda and lemon juice are stirred in just before steaming. This combination reacts to create the air bubbles responsible for the dhoklas' signature spongy texture, further contributing to their lightness and airy mouthfeel, ensuring each bite is exquisitely soft.

The final stage involves steaming these delightful creations. The batter is divided and poured into greased thalis (flat steaming plates), spread evenly to form a consistent layer. A sprinkle of chilli powder or coarsely crushed black pepper (kalimirch) adds a gentle heat and visual appeal to the surface. Steamed for 8 to 10 minutes in a steamer, the dhoklas puff up beautifully, indicating they are perfectly cooked. The process is repeated for the remaining batter, yielding several batches of hot, fresh dhoklas.

These Khatta Dhoklas are best enjoyed immediately, served hot with a vibrant green chutney. This traditional accompaniment perfectly complements the dhoklas' sour and savory notes. The entire process, from preparing the homemade flour to the final steaming, is a testament to the simplicity and genius of Gujarati cuisine, transforming basic ingredients into an all-time favourite snack that is light, flavorful, and incredibly satisfying.

Ingredients

For The Homemade Flour

1 1/2 cups rice (chawal)

1/2 cup urad dal (split black lentils)

For The Khatta Dhoklas

1/2 cup curd (dahi)

1 tsp fenugreek (methi) seeds

1/2 tsp ginger (adrak) paste

2 tsp green chilli paste

2 tbsp oil

1/4 tsp asafoetida (hing)

salt to taste

1/2 tsp baking soda

2 tsp lemon juice

For Sprinkling

1 tsp chilli powder

1 tsp coarsely crushed black pepper (kalimirch)

For Serving

green chutney .

Method

For the homemade flour

Blend the rice (chawal) in a mixer to a fine coarse powder. Keep aside.
Blend the urad dal (split black lentils) in a mixer to fine coarse powder. Keep aside.
Combine the rice and urad dal coarse powder in a deep bowl and mix well. Keep aside.

For the khatta dhoklas

Combine the curd (dahi) and ¾ cup of water in a deep bowl and whisk well. Keep aside.
Combine the dhokla flour, curd-water mixture, fenugreek (methi) seeds and 1¼ cups of hot water in a deep bowl and whisk well for 2 minutes. Then mix very well using your hand for atleast 3 to 4 minutes to make a lump free mixture.
Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
Once fermented, add all the remaining ingredients and mix very well.
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 little chilli powder or coarsely crushed black pepper (kalimirch) evenly over it.
Steam in a steamer for 8 to 10 minutes or till the dhoklas are cooked.
Cut Dhokla into even pieces.
Repeat steps 6 and 7 to make 3 more thalis.
Serve Khatta Dhokla Using Homemade Flour immediately with green chutney.

Khatta Dhokla Using Homemade Flour recipe with step by step photos

For the homemade flour

For the khatta dhoklas

1. Combine the curd (dahi) and ¾ cup of water in a deep bowl and whisk well. Keep aside.
2. Combine the dhokla flour, curd-water mixture, fenugreek (methi) seeds and 1¼ cups of hot water in a deep bowl and whisk well for 2 minutes. Then mix very well using your hand for atleast 3 to 4 minutes to make a lump free mixture.
3. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
4. Once fermented, add all the remaining ingredients and mix very well.
5. Divide the batter into 4 equal portions.
6. 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.
7. Sprinkle little chilli powder or coarsely crushed black pepper (kalimirch) evenly over it.
8. Steam in a steamer for 8 to 10 minutes or till the dhoklas are cooked.
9. Cut Khatta Dhokla into even pieces.
10. Repeat steps 6 and 7 to make 3 more thalis.
11. Serve Khatta Dhokla Using Homemade Flour immediately with green chutney.