Khatta Dhokla

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This word is so synonymous with Gujrati food, or for that mater gujrati’s themselves. This steamed dish can be made in many different ways and each outstanding the other. Khatta Dhokla, Khaman Dhokla, Sandwich Dhokla, Rasia Dhokla are just to name a few of them.

Khatta Dhokla, is quite similar to Idli in terms of the basic ingredients (rice + urad dal), but they are churned out to be khatta (sour) by soaking then in curd/yogurt.

Khaman dhokla is the sponge made of besan. If turned out well, it is a melt in your mouth yellow fluffy cloud with a hint of sweet and sour taste .

Samdwich dhokla can be made in many different ways; two layers of khatta dhokla or khaman dhokla; or one layer of each with your choice of chutney sandwiched between them.

Rasia is dhokla in a curry. Once the dhokla is made, it is soaked in a flavoured curry.

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This happens to be one of my old post, but while shifting the domains some of the posts didn’t show the pics and hence I am re-posting it.

DSC01083 The main ingredients used for dhokla can vary as per your taste and choice. The golden rule is the rice to dal ratio which should be maintained at 3:1. Most popularly urad dal is favoured by many but you can use a combination of toor dal+urad dal+chana dal+moong dal as per your liking. Use either parboiled rice or idli rava or a combination of both.

I have used :

  • 2 cups idli rava
  • 1 cup par boiled rice
  • 1 cup of all four dals

Soak the dals and rice for 4-6 hours and grind it all together. Use as little water as possible. Add yogurt if need be. This gives the dhokla a bit sour taste as the batter ferments. The consistency should be like the idli batter. Let it ferment for 6-8 hours.

When making dhoklas, add salt to taste and 1 tsp of ginger chilli paste.

In a small vessel heat 2-3 tsp of oil. Once it gets hot add about 1/2 tsp of soda bi-carb. Add this oil+soda mixture in the dhokla batter and mix it well.

Oil the dhokla dish and ladel 2-3 big spoons of dhokla batter. Sprinkle red chilli powder or crushed black pepper and steam for 10-12 mins on high flame. Reduce the flame and let it steam for 5 mins more.

In a small kadai heat 2 tsp oil and pop some mustard seds on it.

Cut dhoklas in diamond/ square shapes and pour 1 tsp of tempering on it. Garnish with chopped coriander and grated coconut.

Serve with garlic chutney or coriander chutney.

Khatta Dhokla is my entry for RCI : Gujrat hosted by Mythilli.

February 21, 2008 | Filed Under Beans/Lentils, Rice 

Comments

8 Responses to “Khatta Dhokla”

  1. Nags on February 25th, 2008

    This looks so yummy! Its forever been on my to-do list!

  2. Asha on February 25th, 2008

    Oh, two posts. Both are beautiful to look at. I love when you post Gujju goodies, very authentic and from your heart. Excellent niece, I will save the whole post when she does the RCI round up!:)
    Happy Monday, it’s 7.20am and I am already blogging! :twisted:

  3. musical on February 26th, 2008

    How did i miss this post! Khatta dhokla is such a favorite.

    Rasia dhokla sounds like a very romantic dish :-D

  4. Kalai on February 26th, 2008

    Love dhokla!! Great post and a must try! :)

  5. richa on February 26th, 2008

    slllllurp :smile:

  6. Superchef on February 28th, 2008

    loooks delish!! love gujju dishes!!

  7. Ramki on March 5th, 2008

    Hi ,

    I’ve blogged your Dhokla as a model recipe in the One Page cookbook 1001 Idlis at

    http://ramkicooks.blogspot.com/

    /Thanks for the detailed recipe

    Ramki

  8. Lakshmi on March 25th, 2008

    I had made khatta dhokla once. Next time will consider adding mix dals. Nice pics.

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