Khatta Dhokla recipe with Step by step photos:- This is world-famous Gujarati snack. I can say that , this is the recipe that represents Gujarat. world famous Gujarati snack.
As its name suggest, “khatta” is the flavor of this dhokla.This is world famous Gujarati snack.I can say that ,this is the recipe which represents Gujarat. world famous Gujarati snack.I can say that ,this is the recipe which represents Gujarat.When you think of gujarat,”Dhokla” Is the name comes in your mind first. Dhoklas tastes BEST at ⇒⇒room⇐ temperature with green chutney and tea.I consider Dhokla+tea+green chutney as a complete package.
This khatta dhokla is fermented version of dhokla recipe.Khatta dhokla is fermented,steamed,savory rice and lentils cake which is gluten free,less oily and nutritious.We have lot of variations in dhoklas and i promised you to share all them with you guys.
For now ,I am sharing the way my mom used to make.If you browse the recipe,You may find the versions which uses Urad dal(black skinless gram split) along with rice.I am adding surprise here🙂
I am not using Urad dal here.My mumma used to make this recipe with bengal gram/Chana dal along with rice.So the color of these dhoklas are yellowish.
You can use any type of rice here but please avoid to use boiled rice.In India, You will get ready made dhoklas as a snack in many shops but those are flour dhokla OR khaman.
Dhokla is Gluten free Recipe…
Khatta dhokla batter need to be fermented well if you want really spongy and savory dhoklas. Many people use curd or lemon juice to the batter for getting perfect sour taste. I usually avoid it.I believe in fermentation magic 🙂
quick tip to make perfect khatta dhoklas- “Avoid over fermentation of the batter”.
These dhoklas are even more spongy than idlis.I have prepared two versions here-One is with tempering and another one is regular masala dhokla without tempering.Me and mr.hubby likeskhata dhokla without tempering.And in ⇒my home⇐ ,It is normally breakfast menu for weekend.I recommend you to try these khata dhokla without tempering.
Recipe card for making Khatta Dhokla below:
Khatta Dhokla Recipe-how to make Gujarati Thali dhokla
Ingredients
For batter
- 1 cup regular rice
- ½ cup chana dal/bengal gram
- salt to taste
- 1 tsp sugar
- 1 tbsp oil
- ½ tsp baking soda
For tempering/tadka
- 1 tbsp oil
- ½ tsp mustard seeds /rai
- 5-6 nos curry leaves
- 1 medium green chillies, sliced
other
- as per need red chili powder
- as per need black pepper powder, optional
- fresh coriander leaves, for garnishing
Instructions
- Rinse the rice and Chana dal. Soak them in enough water for 3-4 hours. Drain them well and then in a wet grinder, add the drained rice and Chana dal.
- Grind the rice and chana dal adding 2 to 3 tbsp water at intervals.
- The batter should be thick like the idli batter.
- Pour the batter in a deep bowl or pan.
- Keep the batter in a warm place to ferment overnight or for 7-8 hours. After 7-8 hours you will few small bubbles on the top of batter which is a sign that your batter is fermented.
- Add the Salt and Sugar in the batter.
- Grease the pan in which you will be making the dhokla with oil.
- Add water in your steamer or pan or pressure cooker and let the water come to a boil.
- First add oil in the batter and stir well. Then add baking soda to the batter. Stir quickly so that baking soda is distributed evenly in the batter.
- Pour batter on a greased pan. sprinkle red chili powder and coriander.
- Place the pan with the dhokla batter in the steamer or pot or pressure cooker.
- Cover and steam for 10-15 minutes or more till a tooth pick inserted in the khatta dhokla comes out clean.
- When done, remove and let the khatta dhoklas become warm.
- Slice and serve the khatta dhokla with coriander chutney.
for tempering:
- Heat Oil in tadka pan.
- Add Mustard seeds.When they crackle add asafoetida and green chili.
- Remove the flame and add curry leaves.
- Gently pour this tadka on Dhokla pan.
- Allow them to absorb the flavor of tadka for 5 minutes to 8 min.
- Slice them and serve.
Notes
- If using a pressure cooker, remove the vent (whistle) and cover the lid tightly and steam for the same amount of time.
- In summers, Batter will be ready in 7-8 hours when the vessel is in warm place like a microwave.
Gujarati Khata dhokla recipe with step wise photos:
- Rinse the rice and Chana dal and soak them in enough water for 3-4 hours.drain them well and then in a wet grinder, add the drained rice and Chana dal.
- Grind the rice and chana dal adding 2 to 3 tbsp water at intervals.
- The batter should be thick like the idli batter.
- Pour the batter in a deep bowl or pan.
- Keep the batter in a warm place to ferment overnight or for 7-8 hours.after 7-8 hours you will few small bubbles on the top of batter which is a sign that your batter is fermented.
- Add the Salt and Sugar in the batter.
- grease the pan in which you will be making the dhokla with oil.
- Add water in your steamer or pan or pressure cooker and let the water come to a boil.
- First add oil in the batter and stir well.
- Then add baking soda to the batter. Stir quickly so that baking soda is distributed evenly in the batter.
- Pour batter on a greased pan. sprinkle with black pepper powder, red chili powder and coriander.
- place the pan with the dhokla batter in the steamer or pot or pressure cooker.
- cover and steam for 10-15 minutes or more till a tooth pick inserted in the khatta dhokla comes out clean.
- when done, remove and let the khatta dhoklas become warm.
- slice and serve the khatta dhokla with coriander chutney.
Method for tempering:
- Heat Oil in tadka pan.
- Add Mustard seeds.When they crackle add asafoetida and green chili.
- Remove the flame and add curry leaves.
- Gently pour this tadka on Dhokla pan.
- Allow them to absorb the flavor of tadka for 5 minutes to 8 min.
- Slice them and serve.
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