You can explain Gujarati Khatta Dhokla Recipe to any non Indian as “Fermented & Steamed Savory Rice Cake”. It is one of the best recipe for breakfast (or sometime brunch). The base ingredient is rice which makes it very healthy and easy to digest. And before we move ahead let me make one important clarification first! Most of the time people misunderstood “Khatta Dhokla” recipe as “Khaman Dhokla” recipe. Whereas, these both are very different.
There is a very famous Gujarati snack named Khaman Dhokla which is also known as Besan Dhokla or instant dhokla recipe. But traditional Khatta dhokla is made from rice-chickpea flour. It is steamed, delicious, soft, fluffy, tangy and spicy snack you have ever tried. I am sure if you try this you will become born appetite for this recipe.
Normally this recipe is made from khatta dhokla flour or dhokla mix. This rice-chickpea flour mixture is easily available in local glossary stores. That gives best traditional taste of dhokla. Typically it is very hard to get this dhokla mix outside India. So here I am going to share my khatta dhokla recipe without any flour or specific mixture. You can make this with handy ingredients at your home.
I am using rice and check pea lentils instead of flour mixture. This delicious snack required 24 hours for preparation. So if I want it today morning, I need to start preparation before 24 hours means yesterday morning.
You need to be precise for measurement of rice and check pea lentils. You require to take 1:3 proportion of chickpea lentils and rice (means 1 cup of chickpea lentils against 3 cups of rice). Then you need soaking rice and chickpea lentils for at least 12 hours in separate bowls. After 12 hours of soaking, you need to grind roughly and make paste and mix them both now by adding sour curd for fermentation. Cover this mixture with lead and put aside at worm place for again 8-12 hours(depends on weather conditions). Hence, the time required to prepare dhokla mixture is approx 24 hours. If you have rice-chickpea flour mixture available than you need to follow only fermentation step. Now after waiting for 24 hours, you can make khatta dhokla from that mixture. For detail, follow the recipe given below card.
Gujarati Khatta Dhokla Recipe | How to make Gujarati Dhokla
- 3 cup rice small sort grain
- 1 cup chickpea lentils
- ½ cup sour curd
- 4-5 green spicy chillies
- 1 inch ginger
- salt to taste
- 1 tbsp turmeric powder
- 4-5 cloves garlic minced
- 2 tbsp fruit salt(eno) or ½ tbsp citric acid or ½ tbsp baking soda
- Take rice and chickpea lentils in separate bowl. And soak them for at least 12 hours.
- After 12 hours soaking, grind both ingredients very roughly in grinder. Don't make smooth paste of it. Now add curd into mixture and cover mixture bowl with lid and put it warm place for fermentation for at least 8-12 hours depends on weather conditions. Typically during the summer you require quite less time for fermentation.
- Now mixture is ready to use. Make smooth paste of chillies, ginger, and garlic. Add that paste into fermented mixture.
- Add turmeric powder and salt to taste.
- Meanwhile boil 2 to 3 cups of water in a electric cooker or pressure cooker or steamer pan. The amount of water to be added depends on the size of the steamer or pressure cooker.
- Grease a steamer pan with oil.
- The ingredient which we use to ferment the dhokla batter is fruit salt. Indian brand of fruit salt is eno. You can use baking soda or soda bicarbonate. However baking soda gives the soapy aroma if used in excess. You should add baking soda just before you are ready to steam it. Finally, pour the mixture into greased pan and put coriander leaves at top.
- Steam it for 10-15 minutes and your dhokla is ready to eat.
- Serve warm with peanut (Groundnut) oil and garlic paste.
- Grease a microwave safe bowl or pan with oil.
- Pour batter into it and microwave the batter for 5-10 minutes on high.
- Check the doneness by inserting a toothpick in the dhokla. If not done, then microwave again on high for 30 seconds to 1 minute. Still, if it is not done, then microwave again for some more seconds.
- Remove the dhokla from the pan and serve as warm.
This steamed dhokla can directly serve with peanut (Groundnut) oil and garlic paste. You can also add some tempering on it. But I suggest, steamed version is best, healthy, delicious and mouth-watering. 🙂