Khatta Dhokla also called Idada, Idra , Idla or White Dhokla. It is a vegetarian snack item that originates from Surat, Gujarat. It can be eaten for breakfast or as a snack and made with a fermented batter derived from rice, Urad dal and chana dal. This Dhokla called as “Khatta Dhokla” because of its sour taste. In Gujarati, sour means “Khatta”. And we can get this sour taste by adding a sour curd. Typically, in Gujarat this Dhokla serves with Aamras Puri as a side. 

The fermented batter is the key to make good classic Khatta Dhokla and to get desired texture and taste. It can be achieved by soaking rice and lentil overnight, and then making the good thin paste from it and keep it for 5-6 hrs or overnight for getting fermented. You can also add Green chili, ginger and baking soda.

Once the fermented batter is ready then it can be steamed in a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds, cumin seeds, hing and curry leaves. It is usually served with deep fried chilies and chutney made from coriander. It is garnished with chopped coriander leaves.

Ingredients:

• 2 ½ cup Idli Rice/Regular Rice
• ¾ cup Urad Dal
• ¼ cup Chana Dal
• ½ cup Sour Yogurt/Curd/Khatta Dahi
• 2 tsp Ginger-Green Chili Paste
• 1 tsp Sugar
• 1 tsp Oil for Batter
• Salt
• ½ tsp Baking Soda Or Regular ENO
• 1 tsp Red Chili Powder & Ground Black Pepper Mix

For Tempering
• 2-3 tbsp Oil for Tempering
• 5-6 Curry Leaves
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 tsp Sesame Seeds
• Pinch of Hing/Asafoetida
• 2-3 Green Chili Slit & Chopped
• Chopped Coriander Leaves for Garnishing

Method:

1. Add rice and both dals into the big bowl, wash and drain it for 2-3 times with water, and then soak it in required water for 5-6 hrs or overnight.
2. Drain the water from the soaked rice-dal mixture. Now add it into the mixer jar (in 2-3 batches), and blend it into the smooth paste. Add little water while grinding and make a batter, it should be little bit thinner than Idli batter.
3. Mix yogurt well in the batter, then cover it and place it near the warm place for at least 5-6 hrs or overnight till it got fermented.
4. In steamer pot add 2 cup of water and bring it to boiling. Place the stand for dhokla plate inside the steamer.
5. Take a plate for dhokla, grease it with few drops of oil and keep aside.
6. Now add ginger-green chili paste(grind 3-4 green chiles & 1/2 Inch ginger to make a paste) , baking soda or ENO, sugar, salt and 1 tsp oil into the batter, mix it well.
7. Pour prepared dhokla batter into the greased plate till  thin layer. Sprinkle some chili powder and ground black pepper on top.
7. Place the dhokla batter plate into the steamer over the stand, cover the steamer and steam it for 10-12 mins.
8. Remove the steamed dhokla plate from the steamer and keep aside, use same method for remaining batter to make more steamed dhokla plates.
9. Let it cool down little bit then cut it using a sharp knife into the square or diamond shape or as per choice.
10. Now heat oil into the small pan. Add mustard seeds, cumin seeds, sesame seeds  and allow it to crackling, then add hing, curry leaves and slit green chilies and chopped coriander leaves in it. Switch of the flame and pour the prepared tampering all over the steamed dhokla.
11. Khatta Dhokla is ready,  serve it with green chutney or garlic chutney. You can also enjoy this fresh, healthy steamed Khatta Dhokla with a hot cup of tea.

Tips:

• If your batter is not sour after fermentation, then add ¼ tsp lemon salt or 1 tsp lemon juice in it to make it more sour.
• You can add ginger and green chili while grinding the batter instead of paste.
• You can keep the prepared batter up to a week inside the refrigerator and use it whenever you want.
• You can skip the chana dal and increase the urad dal quantity instead of it.
• For this dhokla you can use Idli batter too.

5.0 from 2 reviews

Khatta Dhokla - White Dhokla - Recipe

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Khatta Dhokla also called White Dhokla. 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. This Dhokla called as “Khatta Dhokla” because of its sour taste. In Gujarati, sour means “Khatta”. And we can get this sour taste by adding a sour curd. Typically, in Gujarat hot Dhokla serves with green chutney and tea.

Author: Binjal Pandya

Recipe type: Appetizers & Snacks

Cuisine: Indian

Serves: 3-4

Ingredients

• • 2 ½ cup Idli Rice/Regular Rice
• • ¾ cup Urad Dal
• • ¼ cup Chana Dal
• • ½ cup Sour Yogurt/Curd/Khatta Dahi
• • 2 tsp Ginger-Green Chili Paste
• • 1 tsp Sugar
• • 1 tsp Oil for Batter
• • Salt
• • ½ tsp Baking Soda
• • 1 tsp Red Chili & Ground Black Pepper Mix
• For Tempering
• • 2-3 tbsp Oil for Tempering
• • 5-6 Curry Leaves
• • ½ tsp Mustard Seeds
• • ½ tsp Cumin Seeds
• • 1 tsp Sesame Seeds
• • Pinch of Hing/Asafoetida
• • 2-3 Green Chili Slit & Chopped
• • Chopped Coriander Leaves for Garnishing

Instructions

1. Add rice and both dals into the big bowl, wash and drain it for 2-3 times with water, and then soak it in required water for 5-6 hrs or overnight.
2. Drain the water from the soaked rice-dal mixture. Now add it into the mixer jar (in 2-3 batches) and blend it into the smooth paste. Add little water while grinding and make a batter, it should be little bit thinner than Idli batter.
3. Mix yogurt well and cover it and place it near the warm place for 7-8 hrs or overnight till it got fermented.
4. Mix yogurt well in the batter, then cover it and place it near the warm place for at least 5-6 hrs or overnight till it got fermented.
5. In steamer pot add 2 cup of water and bring it to boiling. Place the stand for dhokla plate inside the steamer.
6. Take a plate for dhokla, grease it with few drops of oil and keep aside.
7. Now add ginger-green chili paste(grind 3-4 green chiles & ½ Inch ginger to make a paste) , baking soda or ENO, sugar, salt and 1 tsp oil into the batter, mix it well.
8. Pour prepared dhokla batter into the greased plate till  thin layer. Sprinkle some chili powder and ground black pepper on top.
9. Place the dhokla batter plate into the steamer over the stand, cover the steamer and steam it for 10-12 mins.
10. Remove the steamed dhokla plate from the steamer and keep aside, use same method for remaining batter to make more steamed dhokla plates.
11. Let it cool down little bit then cut it using a sharp knife into the square or diamond shape or as per choice.
12. Now heat oil into the small pan. Add mustard seeds, cumin seeds, sesame seeds and allow it to crackling, then add hing, curry leaves, green chilies and chopped coriander in it. Switch of the flame and pour the prepared tampering all over the steamed dhokla.
13. Khatta Dhokla is ready, serve it with green chutney or garlic chutney You can also enjoy this fresh, healthy steamed Khatta Dhokla with a hot cup of tea.

Notes

• If your batter is not sour after fermentation, then add ¼ tsp lemon salt or 1 tsp lemon juice in it to make it more sour.
• You can add ginger and green chili while grinding the batter instead of paste.
• You can keep the prepared batter up to a week inside the refrigerator and use it whenever you want.
• You can skip the chana dal and increase the urad dal quantity instead of it.
• For this dhokla you can use Idli batter too.

3.5.3251

• Herbed Focaccia Bread with Olive and Cherry Tomatoes
• Vaghareli Rotli (Masala Roti in Yogurt)