Khatta Dhokla Recipe: This recipe guides you through the process of preparing the finest soft and spongy Khatta Dhokla in the traditional manner. Achieving the desired sourness and spongy texture involves fermenting the batter. The dish is best enjoyed when paired with lasun chutney and groundnut oil.
Ingredients:
Khatta Dhokla Recipe
For Batter:
- 1/2 cup Chana Dal (Gram Lentils)
- 1 cup Rice
- 1½ tablespoons Chilli-Ginger-Garlic Paste
- 1/2 cup Sour Curd
- 1/2 cup Water
- 3/4 teaspoon Eno Fruit Salt (or 1/4 teaspoon Baking Soda)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Oil
- Salt
For Tempering:
- 2 tablespoons Oil
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Sesame Seeds
- 4-5 leaves Curry Leaves
- 2 tablespoons chopped Fresh Coriander Leaves
Directions:
Khatta Dhokla Recipe
Step 1: Soaking
- Soak chana dal and rice in water overnight.
Step 2: Grinding
- Drain excess water and grind them with curd and water (1/2 cup) to make a smooth batter in a mixer grinder. The batter should have a consistency similar to idli batter.
Step 3: Fermentation
- Transfer it to a large bowl and add salt and turmeric powder. Mix well and let it ferment in a warm place for 6-8 hours.
Step 4: Preparing Steamer
- Grease steamer plates (thalis) with oil. Pour 2-3 glasses of water at the bottom of the steamer and heat it over medium flame. Add 1 teaspoon oil and chilli-ginger-garlic paste in the fermented batter and mix them properly. Add Eno fruit salt and stir in one direction for one minute.
Step 5: Steaming
- After stirring for a minute, you will notice bubbles on the surface of the batter, and its size is increased.
- Pour it immediately into greased plates, filling them until half of their capacity.
- Sprinkle cumin seeds and red chili powder on top and place them into the steamer.
- Steam for 10-15 minutes over medium flame. After 15 minutes, insert a knife in the center and check if it comes out clean. If it does, then it is ready; otherwise, steam for more time.
Step 6: Tempering
- Let it cool for a few minutes and cut it into small squares.
- Heat 2 tbsp oil in a small tempering pan. Add mustard seeds and cumin seeds. When they begin to crackle, add curry leaves and sesame seeds. Sauté for 30 seconds.
- Turn off the flame and pour it over dhokla, mixing well to coat dhoklas evenly with tempering. Transfer khatta dhokla to a serving plate, garnish with chopped coriander leaves, and serve.
Tips and Variations:
Khatta Dhokla Recipe
- Ensure the batter is neither too thick nor too thin for the perfect spongy texture.
- If using baking soda instead of Eno, follow the provided directions for preparation.
Taste: Sour
Serving Ideas: Khatta Dhokla tastes best with green chutney and groundnut oil. Serve it as an evening snack or light dinner with tea or coffee.
Conclusion:
In summary, this traditional Khatta Dhokla Recipe provides step-by-step instructions for soft, spongy dhokla. Properly soaking, fermenting, and steaming are key. Customize the spices to your taste and serve with chutneys for a classic Indian snack.
Frequently Asked Questions
about Khatta Dhokla Recipe
What can I use if I don’t have Eno fruit salt?
You can substitute Eno with baking soda. Make a mixture of 1 teaspoon oil, 1 teaspoon water, and 1/4 teaspoon baking soda. Heat it for 30 seconds then pour it into the batter and mix well before proceeding with the recipe.
How long should I allow the batter to ferment?
Allow the batter to ferment in a warm place for 6-8 hours. This duration is essential for the batter to develop the desired sourness and spongy texture.
Can I adjust the spiciness of the dhokla?
Yes, you can customize the spice level according to your taste. Adjust the amounts of chili-ginger-garlic paste and red chili powder to make it as spicy as you prefer.
How do I know when the dhokla is fully steamed?
After steaming for 10-15 minutes, insert a knife into the center of the dhokla. If it comes out clean, it is ready. If not, continue steaming until the knife comes out clean when inserted.
What are some tasty ways to serve Khatta Dhokla?
Khatta Dhokla is best enjoyed with green chutney and drizzled with groundnut oil. It makes a delightful evening snack or light dinner when served with tea or coffee.
