Khatta Dhokla

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Khatta Dhokla

About Khatta Dhokla

Table of Contents

The most popular Gujarati snack now enjoyed all over India and outside it too

  • Batter
  • Rice 2 cups
  • Split skinless black gram (dhuli urad dal) ½ cup
  • Split Bengal gram (chana dal) ½ cup
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  • Wash and soak the rice, split black gram and split Bengal gram in plenty of water in a large bowl for about 6 hours.
  • 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.
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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

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

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Key Details:

Prep:14 hours

Cook time: 30 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

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