Recipe: Yummy Khatta Dhokla

Khatta Dhokla. Gujarati Khatta Dhokla is a healthy dal cake, made with a batter of rice and dals like - urad dal and chana dal, flavoured with ginger and green chilli which is steamed and seasoned with mustard and sesame seeds. Being rich in proteins, Khatta Dhokla fits well into a lunch box meal or a light summer meal. The 'khatta' in the khatta dhokla is the dominant flavour of this traditional khatta dhokla and this sourness is brought about by adding a little sour curds.

White dhokla are popular steamed cakes made using rice and urad dal. Khatta dhokla is a fermented and steamed sour cake made from rice, black gram (urad dal) & sour yogurt. It is light, spongy and mildly spiced with ginger and green chilies. You can have Khatta Dhokla using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Khatta Dhokla

1. You need of Any kind of rice.
2. Prepare of Urad dal.
3. Prepare of Chana dal.
4. Prepare of crushed garlic ginger and green chillies.
5. You need of Salt.
6. You need of baking soda.
7. You need of oil.
8. You need of turmeric powder.
9. You need of Ghee or butter to grease to thali.
10. It's of sprinkle -.
11. You need of red chilli powder.

Khatta Dhokla is a vegetarian food item that originates from Gujarat. Khatta Dhokla is like Khaman, and the terms are frequently used interchangeably. Khatta Dhokla can be eaten for breakfast or as a snack. Khatta Dhokla is made with a fermented batter derived from rice, Urad dal and chana dal.

Khatta Dhokla step by step

1. Soak rice and dal together overnight..
   
   
2. Next morning grind it coarse. Add crushed garlic ginger and green chillies. Add turmeric powder and salt. Mix it properly..
3. Keep it in air tight container. If you don't have that, you can cover your vessel and put some weight on that..
4. At evening, check the batter. If it is fermented well. Sometimes if fermentation is good, you may not need to add baking soda. If it is not you can add baking soda with oil..
5. Grease the thali. Pour the batter according to your wish. If you like thick thokla, you can add more. You have to consider you thali size too. Sprinkle with red chilli powder.
6. Set it in steamer vessel and steam it for around 25 minutes on high flame..
7. Remove the thali from the steamer. Let it cool for some time. You can cut it into any shape. Serve with green chutney or gingelly oil or garlic chutney. We enjoy with tea too..

This recipe is about making best soft and spongy khatta dhokla in traditional way. It requires fermentation of batter to get desired sourness and make it spongy. It is best enjoyed when served with lasun chutney and ground nut oil. Drain water and grind to make a pate with ¼ cup water and ½ cup sour yogurt. Take out grinded batter in a bowl and add soaked fenugreek seeds.