Khatta Dhokla
17-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup rice
1/2 cup urad dal (split black gram)
1/2 cup sour curd
1 tablespoon ginger-green chili paste
1/2 teaspoon baking soda
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon oil (for tempering)
1 teaspoon mustard seeds
1 teaspoon sesame seeds
2-3 green chilies, slit
A pinch of asafoetida (hing)
Fresh coriander leaves, chopped (for garnish)
Grated coconut (optional, for garnish)
Green chutney (for serving)
Preparation:
1. Soaking and Fermentation
Wash and soak the rice and urad dal separately for at least 6-8 hours or overnight.
Drain the water and grind them together into a slightly coarse batter, adding a little water as needed to achieve a thick consistency.
Add the sour curd, mix well, and let the batter ferment in a warm place for 8-10 hours or until it doubles in size.
2. Preparing the Batter
After fermentation, stir the batter well. Add salt, ginger-green chili pastes, and turmeric powder.
Just before steaming, add the baking soda and mix gently to incorporate air into the batter, which will make the dhokla light and fluffy.
3. Steaming the Dhokla
Grease a round, flat-bottomed plate or dhokla steaming tray with oil.
Pour the prepared batter into the tray, filling it halfway to allow space for the dhokla to rise.
Steam in a preheated steamer for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Let it cool for a few minutes before cutting it into square or diamond-shaped pieces.
4. Tempering (Tadka)
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add sesame seeds, slit green chilies, and a pinch of asafoetida. Stir for a few seconds and pour this tempering over the steamed dhokla.
5. Garnishing and Serving
Garnish the dhokla with fresh coriander leaves and grated coconut if desired.
Serve warm with green chutney for a delicious and authentic experience.
Tips for Perfect Khatta Dhokla:
For a tangier flavor, you can increase the quantity of sour curd or add a few drops of lemon juice.
Always add baking soda just before steaming to ensure the dhokla turns out fluffy.
The batter consistency should be thick, but pourable, similar to that of a pancake batter.
Enjoy your homemade Khatta Dhokla—a flavorful and nutritious snack that captures the essence of traditional Gujarati cuisine!
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