Gujarati Khatta Dhokla is also popularly known as White Dhokla. This is a healthy as well as delicious snack item good for breakfast or evening tea. These dhoklas are generally made at home as they are not easily available in the snack shops.
Khatta Dhoklas are often made with rice and dal powder but I prefer to make them by fresh ground batter all though it needs soaking and grinding. This batter is then fermented for 6 to 8 hours or best over night. To get soft spongy dhokla, right fermentation is very important.
This steamed snack is made by two different methods of seasoning. I have seasoned the dhoklas in two ways; one by pouring the seasoning on the dhoklas which the common method and another by transferring the dhoklas in the pan with seasoning and then sautéing them to make them crisp and crumbly.
The second method is my family’s favourite. Serve this yummy snack with chutney of your choice.
You can watch our Video on making of this recipe using 2 different method of seasoning!
You may also like to try our other similar recipes like Khaman Dhokla and Sooji Dhokla.
Yield: 5 to 6 servings
Soaking + fermentation time: 12 hours
Prep time: 40 minutes
Ingredients For Gujarati Khatta Dhokla
1 cup rice
½ cup channa dal (split gram)
½ cup urad dal (white lentil)
2 to 3 green chillis chopped
1 tablespoon ginger chopped
½ teaspoon jeera (cumin)
A pinch of hing (optional)
½ teaspoon ¾ cup dahi (yogurt)
Salt to taste
For steaming
½ +1/2 teaspoon soda bicarb
1+1 teaspoon oil
2+2 tablespoon water
Seasoning 1
1 tablespoon peanut oil
½ teaspoon till (sesame)
1 green chill slit
1 tablespoon curry leaves
1 tablespoon coriander chopped
Seasoning 2
1 tablespoon mustard oil
½ teaspoon till (sesame)
1 green chill slit
1 tablespoon curry leaves
1 tablespoon coriander chopped
Directions For Gujarati Khatta Dhokla
- Wash and soak rice, channa dal and urad dal for 6 hours. I prefer to do so in the morning.
- Drain the water from the rice mix.
- In a food processor add chilli, ginger and rice mix and grind by adding 1/2 cup of yogurt.
- Transfer in a pot, add salt, jeera and mix and make a medium thick batter by adding rest of yogurt.
- Set aside over night to fermentate.
- Set a steamer, grease 2 plates.
- Divide the batter in 2 equal portions.
- Heat 2 tablespoon water in a small pan, add 1 teaspoon oil and then soda, pour on one portion of the fermented batter and mix gently. You will see bubbles forming and the batter will become light and fluffy.
- Pour this batter in the greased plate and set in the steamer to steam for 12 to 15 minutes.
- Take out the steamed dhokla plate, sprinkle a pinch of red chilli powder and set aside.
- Set another plate in the similar method to steam.
- Let the dhokla come to room temperature and then cut into desired shape.
Seasoning 1
- Heat peanut oil in a small pan; add mustard, til, green chilli, curry leaves and let it crackle. Then pour on the plate of steamed dhokla with chilli powder on it. Garnish with coriander.
Seasoning 2
- Heat mustard oil in a large pan; add mustard, til, green chilli, curry leaves and let it crackle. Add ½ teaspoon chilli powder and then transfer the dhokla from 2nd plate.
- Saute for 5 minutes so that they become crisp and some will crumble. Garnish with coriander.
- Serve with coconut coriander chutney.
