Dhokla, Gujarati, Indian, Snacks
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.
Preparation Time: 8 hours
Cooking Time: 30 minutes
Serves: 3 servings
Cooking Measurement Guide
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 Baking Soda or Eno fruit salt
1/4 teaspoon Turmeric Powder, haldi
1 teaspoon Oil
2 tablespoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Sesame Seeds, til
4-5 leaves Curry Leaves
2 tablespoons chopped Fresh Coriander Leaves
Soak chana dal and rice in water overnight or for around 8 hours.
Drain excess water and grind them with curd and 1/2 cup water to make a smooth batter in a mixer grinder.
Transfer it to a large bowl and add salt and turmeric powder. Mix well and put it to ferment in warm place for 6-8 hours. Batter should not be diluted or too thick, its consistency should be like idli batter.
Grease steamer plates (thalis) with oil. Pour 2-3 glass water at bottom of the steamer and heat it over medium flame. Add oil and chilli-ginger-garlic paste in fermented batter and mix them properly. Add eno fruit salt and stir in one direction for 1 minute.
After stirring 1 minute, you will notice bubbles on the surface of a batter and its size is increased.
Pour it immediately in to greased plates and fill them until half its capacity.
Sprinkle cumin seeds and red chilli powder on top and place them into steamer.
Steam it for 10-15 minutes over medium flame. After 10-15 minutes, insert a knife in the center and check if it comes out clean. If it does, then it is ready otherwise steam it more.
Let it cool for few minutes and cut it into small squares.
Heat 2 tablespoons oil in a small tempering pan. Add mustard seeds and cumin seeds. When they begin to crackle, add sesame seeds and curry leaves. Sauté for 30 seconds.
Turn off flame and pour it over dhokla. Transfer khatta dhokla to a serving plate and garnish with chopped coriander leaves and serve.