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Khatta dhokla

Khatta Dhokla

Serves 4

35 mins

150 Kcal

Khatta dhokla is a variation of the traditional Gujarati dhokla, famous for its tangy flavour. Unlike the regular soft dhokla, khatta has a slightly sour taste due to the fermentation of the batter, prepared mainly from rice and urad dal (split black lentils). It is a savoury steamed snack which is spongy and light, a delicious delight to have at any time - breakfast, tea time, or just a light meal. The khatta dhokla recipe begins by making a batter with the grains and urad dal soaked overnight, then ground together to get a smooth paste, which is allowed to ferment for several hours or overnight, giving it its characteristic sourness from natural fermentation. Finally, when the batter is ready, spices like turmeric, green chillies, and ginger are added to enhance its flavour. The steaming tray is greased, and the mixed batter is placed in it and cooked till the mixture is perfectly done, turning out fluffy like a sponge. A tempering of mustard seeds, curry leaves, and green chillies is poured over the dhokla to add another flavour and aroma dimension before serving. Typically, Green Chutney and Tamarind chutney are served along with Khatta Dhokla as a contrast. This dish is healthy and tasty because fermentation helps digest food. It's a wholesome snack that can be enjoyed at any time of the day as a snack or a side dish. Khatta dhokla, therefore, should be understood by those who love authentic Gujarati cuisine.

Ingredients required for Khatta Dhokla

2 cup khatta dhokla flour
1 tsp fenugreek seeds
1/2 cup sour curd
1/4 cup white butter
1 tsp green chilli paste
1/2 tsp ginger paste
0.5 tsp oil
1 tsp baking soda
Chilli powder
Freshly ground black pepper

Cooking steps for Khatta Dhokla

1
Let's talk about khatta dhokla's recipe! It's just perfect. Start by grabbing 2 cups of khatta dhokla flour (readily available in Indian stores) or a mix of rice and urad dal flour if you're feeling fancy. Add 1 teaspoon of fenugreek seeds (methi) to the flour—these little seeds not only help the fermentation process but also add a gentle bitterness that's oh-so-essential to the dhokla's vibe. Next, toss in 1/2 cup of sour curd (dahi) for that signature tang. If your curd isn't sour enough, let it sit out for a bit—it's worth the wait for that zingy flavor. To keep things moist and soft, mix in 2 tablespoons of white butter (room temperature works best). Add 1 teaspoon of green chili paste and 1/2 teaspoon of ginger paste for a subtle kick of spice and warmth. Mix everything together with just enough water to form a thick, smooth batter—think pancake batter consistency. Cover it and let it ferment overnight or for at least 8–10 hours. Pro tip: If your kitchen is chilly, pop the bowl into your oven with just the light on. The batter should rise slightly and develop that lovely fermented aroma. When you're ready to cook, grease a steaming tray or plate with oil so your dhokla doesn't cling to the sides. Add 1 teaspoon of baking soda or fruit salt (Eno) to the batter and mix gently just before pouring it into the tray. The soda will react with the curd, making the batter all airy and frothy—this is your ticket to fluffy dhokla heaven. Steam the batter on medium heat for about 15–20 minutes, or until a toothpick inserted in the center comes out clean. No steamer? No problem! Use a large pot with a trivet and some water at the bottom—it works like a charm. While your dhokla cools, whip up the tempering. Heat 1 tablespoon of oil in a small pan, add 1/2 teaspoon of mustard seeds, and let them pop like they're at a party. Throw in a few curry leaves for that irresistible aroma and, if you're feeling extra, a couple of sliced green chilies for heat. Pour this tempering over khatta dhokla and enjoy this recipe of khatta dhokla with your friends and family.

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FAQs

What makes Khatta Dhokla special compared to the regular Dhokla?

Compared to the traditional dhokla, the variant Khatta Dhokla owes its tangy flavour. Sour yoghurt or buttermilk creates that tanginess. It could either be incorporated into the batter or used during fermentation. The taste of regular dhokla is quite bland with a neutral hue, but the flavour of Khatta Dhokla is more sour and refreshing. Also, Khatta Dhokla is generally prepared with a fermented batter of rice and urad dal, which enhances its flavour and texture.

Do I need fermentation to make Khatta Dhokla?

Yes, quick version of Khatta Dhokla. If you want to make it without fermentation, use sour curd or buttermilk to make this dish. It will quickly replicate the tanginess of fermentation in less preparation time. Baking soda or Eno fruit salt can be added to the batter for easy rise instead of natural fermentation. This technique will give you soft and fluffy dhokla in a short time, though the flavour may not be as deep and complex as in the traditional fermented version.