This recipe for Khatta Dhokla is a delightful and tangy dish that combines the goodness of rice and lentils with the sourness of curd. It's a traditional Indian snack that is healthy, easy to make, and perfect for any occasion. Soaking the ingredients and fermenting the batter gives it a unique texture and flavor. You can enjoy this delicious dhokla with your family and friends, and it's sure to be a hit at any gathering.
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Ingredients
rice1/2cup
urad dal1/2cup
moong dal1/2cup
chana dal1/2cup
sour curd (khatta dahi)1/2cup
water1/4cup
salt1tsp
turmeric powder1/4tsp
hot oil1tbsp
baking soda / Eno1/4tsp- oil for greasing
chopped coriander leaves
red chili powder
Nutrition (per serving)
Calories
157.5kcal (7.88%)
Protein
5.6g (11.26%)
Carbs
24.6g (8.96%)
Sugars
1.7g (3.4%)
Healthy Fat
3.1g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
How to make Khatta Dhokla
- Step 1
Mix half a cup each of rice, urad dal, moong dal, and chana dal in a bowl. Soak them in clean water for 5-6 hours.
- Step 2
After soaking, drain the water completely and grind the mixture with sour curd and water to make a smooth batter.
- Step 3
Whip the batter well, cover it, and let it ferment for 6-7 hours.
- Step 4
Once fermented, gently mix the batter and add salt, turmeric powder, ginger paste, green chili paste, and hot oil. Mix well.
- Step 5
Divide the batter into two parts. Add baking soda to one part and mix gently.
- Step 6
Grease a plate with oil and spread the batter evenly on it. Sprinkle red chili powder on top.
- Step 7
Steam the batter for 10-12 minutes on medium to high flame.
- Step 8
Garnish the steamed dhokla with chopped coriander leaves and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
157.5kcal (7.88%)
Protein
5.6g (11.26%)
Carbs
24.6g (8.96%)
Sugars
1.7g (3.4%)
Healthy Fat
3.1g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is smooth and lump-free for a perfect texture.
Fermentation is key to achieving the tangy flavor, so let the batter sit for the recommended time.
Use a greased plate to prevent the dhokla from sticking.
Sprinkling red chili powder adds a nice flavor and visual appeal to the dish.
FAQS
Can I use fresh curd instead of sour curd?
Sour curd is recommended for this recipe as it adds the tangy flavor to the dhokla. If you only have fresh curd, you can leave it out at room temperature for a few hours to make it sour.
How long should I ferment the batter?
The batter should be fermented for 6-7 hours to achieve the desired texture and flavor.
Can I skip the baking soda or Eno?
Baking soda or Eno is essential for making the dhokla fluffy and soft. Skipping it may result in a dense texture.
What can I serve with Khatta Dhokla?
Khatta Dhokla can be served with green chutney or tamarind chutney for a delicious combination.
Can I store the dhokla?
Yes, you can store the dhokla in an airtight container in the refrigerator for up to 2 days. Reheat it before serving.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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