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Gujarati Khatta Dhokla Recipe

Gujarati Khatta Dhokla is a soft, spongy, and slightly tangy steamed snack made from fermented rice and urad dal batter. Unlike the popular instant besan (gram flour) dhokla, this traditional version has a rich, authentic taste with a slight sourness from fermentation.
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Prep Time 10 minutes
Cook Time 20 minutes
Fermentation 12 hours
Course Breakfast, Snack
Cuisine Indian
Servings 4 Servings
Calories 180 kcal

Equipment

  • Large mixing bowl
  • Blender or wet grinder
  • Steamer (or large pot with a lid and a stand)
  • Round or square dhokla plate (or any shallow pan)
  • Whisk or spoon for mixing
  • Small pan for tempering
  • Knife to cut the dhokla

Ingredients
  

For the Dhokla Batter

  • 1 Cup Rice (regular or idli rice)
  • ½ Cup Urad dal (split black gram)
  • ½ Cup Sour yogurt (or 1 tbsp lemon juice + ¼ cup water)
  • ½ Tsp Turmeric powder
  • 1 Tsp Salt (adjust to taste)
  • 1 Tsp Ginger-green chili paste
  • ½ Tsp Baking soda (or fruit salt/Eno)

For Tempering (Tadka)

  • 1 Tbsp Oil
  • 1 Tsp Mustard seeds
  • 1 Tsp Sesame seeds
  • 8-10 Curry leaves
  • 2 Green chilies (slit)
  • ½ Cup Water
  • 1 Tsp Sugar (optional)

For Garnish

  • 2 Tbsp Chopped coriander leaves
  • 2 Tbsp Grated coconut (optional)

Instructions
 

  • Soak and Grind
    Rinse the rice and urad dal separately 2-3 times.
    Soak both in enough water for at least 6-8 hours (or overnight).Drain the water and grind them together in a blender or wet grinder, adding just enough water to make a smooth, thick batter.
    Transfer to a large bowl and mix in the yogurt (or lemon juice + water). Cover and let it ferment in a warm place for 8-12 hours. The batter should rise and become slightly airy.
  • Prepare the Batter
    Once fermented, add turmeric, salt, and ginger-green chili paste. Mix well.
    Just before steaming, add baking soda (or Eno) and mix gently. The batter will get slightly foamy—don’t overmix!
  • Steam the Dhokla
    Grease a dhokla plate or shallow pan with oil.
    Pour the batter into the plate, filling only up to ¾ of its height.
    Heat water in a steamer, place the plate inside, cover, and steam for 15-20 minutes.
    Insert a toothpick—if it comes out clean, it’s done. Let it cool slightly before cutting into squares.
  • Prepare the Tempering (Tadka)
    Heat oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and green chilies.
    Once they start crackling, add water and sugar (optional). Pour this tempering over the dhokla.
  • Garnish and Serve
    Sprinkle chopped coriander and grated coconut on top.
    Serve warm with green chutney or sweet tamarind chutney. Enjoy!

Video

Notes

  • Fermentation matters! If it’s cold, keep the batter in a warm place or inside a turned-off oven with the light on.
  • No steamer? Use a large pot with a stand at the bottom and a lid.
  • Soft and fluffy dhokla? Always add baking soda/Eno right before steaming.
  • Want it extra tangy? Use more yogurt or let the batter ferment longer.
Keyword Dhokla, Gujarati Food, Healthy Snacks, Indian Snacks, Vegan, Vegan Option