Khatta Dhokla

About Khatta Dhokla

Ingredients

• Batter
• Rice 2 cups
• Split skinless black gram (dhuli urad dal) ½ cup
• Split Bengal gram (chana dal) ½ cup
• Yogurt ½ cup
• Salt to taste
• Ginger-green chilli paste 1 tsp
• Tempering
• Oil 1 tbsp
• Asafoetida (hing) ⅛ tsp
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Curry leaves 10 to 12
• Fresh coriander leaves, chopped 1 tbsp for garnishing

How to Make Khatta Dhokla (Stepwise Photos)

Method

1. Wash and soak the rice, split black gram and split Bengal gram in plenty of water in a large bowl for about 6 hours.
2. Drain and grind the mixture in a mixer, with just enough water, into a coarse dough. Take care that the batter is not runny but has the idli batter consistency. Add yogurt and salt and allow it to ferment for 6-8 hours.
3. Add green chilli-ginger paste and mix well.
4. Heat sufficient water in a steamer. Grease dhokla thalis with a little oil.
5. Half fill the thalis with the batter. Place the dhokla thalis in a steamer and steam for about 15-20 minutes or till the dhokla is cooked.
6. To make the tempering, heat oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and asafoetida. Once the seeds splutter, turn off the heat and add half the coriander leaves.
7. Drizzle the tempering over the dhoklas and cut into square or diamond shaped pieces.
8. Garnish with coriander leaves, arrange them on serving platter and serve with a bowl of chutney of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps