Khatta Dhokla, Gujarati Recipe with step by step photos
Like Khatta Dhokla-
Gujaratis and Dhokla go synonymous. They are popular steamed cakes made using rice and urad dal. Also, there are hundreds of variation to the dhokla recipe just like idli variations. You can enjoy khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | for breakfast, tiffin snack or even appetizer. Check out these unique dhokla dishes to try something new :
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What are Dhoklas? Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry!
There are innumerable dhokla recipes falling under different types, so you can make this snack multiple times a week and still not get bored. Some dhokla batters like the healthy Moong Dal Dhokla require grinding and fermentation, while others like the Rava Dhokla are quick-fix options that you can simply mix and steam. If you have just a few minutes, not to worry, you can put together yummy Khaman Dhokla in the microwave - Microwave Mug Dhokla! You can even make Khatta Dhokla with handy idli batter. So, depending on the availability of time and ingredients, you can pick a dhokla recipe.
The best part is that you can always reinforce your dhokla batter with delicious and tasty veggies and greens, like grated carrots, crushed green peas or fenugreek leaves. This makes the dhokla colourful, tasty and healthy too. Once you know the different types of dhokla batters, you can go it on your own, by varying the added veggies, tempering, and so on, according to preferences and availability.
Batter for khatta dhokla-
To make khatta dhokla batter | white dhokla batter | take 2 cups of khatta dhokla flour in a deep bowl.
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Add 1 tsp methi seeds which will help the batter ferment better and also tends to give a nice aroma and taste to our dhokla.
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Add sour curd. Make sure the curd is sour as it will help making the dhokla khatta and will also help with the process of fermentation.
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Add 1/4 cup of makhan (white butter). Alternatively you can use 1/4 cup of malai.
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Lastly, add approx 2 cups of warm water. Pour the warm water on makhan which will melt the makhan and make the mixing easier.
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Since warm water has been added, we suggest mixing first with a flat lalle.
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Lastly, use your hands to mix the flour-water mixture and make sure the batter made is lump free and smooth. You will have to mix the batter for at least 1 to 2 minutes and keep breaking the lumps.
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This is how the batter consistency should be.
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Cover with a lid and keep aside to ferment for atleast 8-10 hours in a warm place. In winter season, it may take upto 12 to 13 hours to ferment in a warm place.
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This is how the fermented dhokla batter will look.
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Mix the batter once gently.
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Further, add the green chilli paste.
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Add the ginger paste.
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Add the salt.
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Mix it very well using a ladle.
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Add the oil. This will make the dhokla batter more smooth.
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Add baking soda over the oil. Baking soda has to be fresh and it helps in making the dhoklas soft.
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Add 1 1/2 tbsp of water over the baking soda. Immediately the soda and water combination will start forming bubbles.
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Mix it very gently using a spoon. Mixing it vigorously might negate the effect of baking soda.
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How to make khatta dhokla-
To prepare khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla | grease a 175 mm. (7") diameter thali using 1/4 tsp of oil.
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Also, put water for boiling in a steamer.
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Pour 1/3 of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
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Sprinkle little chilli powder over it.
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Steam the idada in a steamer for 10 minutes or till the dhoklas are cooked
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To check if the white dhoklas are cooked or no, insert a knife or toothpick in the center and check if it comes out clean
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Cool slightly and cut idra into diamond shaped equal pieces
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Repeat steps 3 to 7 to make 2 more thalis of khatta dhokla | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla |.Traditionally there is no tempering made for the safed dhokla but, if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming. Alternatively you can also spread this temepeing on the dhokla after steaming.
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Serve the khatta dhoklas immediately with green chutney. You can even enjoy the Gujarati safed dhokla with lasan ni chutney, ghee or tel
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FAQ for Khatta Dhokla recipe-
Q. Small query that i had was whether the butter is used to make kahtta dhokla soft? A. Yes adding butter to the batter makes kahtta dhokla soft, and helps to maintain moisture in the dhokla. This a traditional way to make these kahtta dhokla.
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Q. How to make khaata dhokla flour ? A. Here is the recipe to make khatta dhokla flour. Note that it's a sub part of the recipe.