Gujarati Dhokla Recipe without any Dhokla flour is described here with step by step photos and with very clear proposition. Khatta Dhokla is way to different than Khaman Dhokla Recipe.

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.

What is the difference between Khaman Dhokla and Khatta Dhokla Recipe?

There is a very famous Gujarati snack named Khaman Dhokla which is also known as Besan Dhokla or instant dhokla recipe. This is simply called “Khaman.” It is made form besan or gram flour or chickpea flour.

But traditional Khatta dhokla is made from rice-gram 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 instant 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.

You can find more dhokla recipes also here:

• Tri-coloured dhokla recipe
• Spicy khaman dhokla recipe

How to make Khatta Dhokla Recipe?

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 1:2 proportion of chickpea lentils and rice (means 1 cup of chickpea lentils against 2 cups of rice).

 

Then you need soaking rice and chickpea lentils for at least 12 hours in bowl.

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.

Then add turmeric powder, salt according to taste.

Add ginger, chili paste. The spiciness of the dhokla is depend on chili paste.

Mix all ingredients together and at the time of cooking, add soda or fruit salt or any raising agent.

Now grease the plates and pour the mixture into plates.

 

 

Then add the seasoning like coriander and/or red chili powder. this step is totally optional..

Let them steam into steamer for atleast 10 minutes. Your khatta dhokla is ready to serve.

 

Avoid Mistakes At First Attempt of Making Gujarati Dhokla Recipe

• The ratio of lentil:rice must be 1:2 means 1 cup lentil and 2 cups rice. You can use 2-3 tbsp moong lentil or 2-3 tbsp black gram lentil additionally.
• The weather plays key role for making dhokla recipe. during the winter, more fermentation time required. sometimes it will take 12 hours.
• In summer, I suggest you need to sock the lentils for 4 hours only, then grind them and let them rest for 4-6 hours.
• The fermentation is depends on the sourness of curd. during the winter, please use sour curd and give more time for resting. The Khatta means sourness.
• During the summer, if you are using sour card then 4 hours resting is enough. but you are using hung curd or less sour curd then 6-8 hours rest the mixture.
• For cooking, do all pre-preparation first, then add soda or raising agent at the time of cooking.

 

 

This steamed khatta 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. 🙂