Gujarati Khatta Dhokla Recipe
Description
Gujarati Khatta Dhokla is a delightful, healthy, and flavorful steamed snack from Gujarat, made with a batter of rice and lentils like urad dal and chana dal. The batter is infused with the zing of ginger and green chilies, then steamed to perfection, creating a soft, spongy texture. The dhokla is finished with a seasoning of mustard seeds, sesame seeds, and curry leaves, bringing out the full range of authentic Gujarati flavors. This dish is a perfect vegetarian snack that is light, healthy, and satisfying.
Cuisine: Gujarati
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| White Urad Dal (Whole) | 1 cup |
| Chana dal (Bengal Gram Dal) | 1 cup |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Green Chillies | 2 |
| Ginger | 1-inch piece |
| Red Chilli Powder | For sprinkling |
| Oil | 1 tablespoon (for batter) |
| Salt | To taste |
For Seasoning
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Sesame Seeds (Til) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig (finely chopped) |
| Coriander Leaves (Dhania) | For garnishing |
Preparation Time
20 minutes
Cooking Time
30 minutes
Instructions
-
Soak the Rice and Lentils
Begin by soaking the rice, white urad dal, and chana dal in 3 cups of water for approximately 6 hours. This soaking process helps the ingredients soften and blend smoothly. -
Grind the Batter
Once the soaking time is complete, drain the water from the rice and dal mixture. Transfer the soaked ingredients to a tall jar of a mixer grinder. Add the green chilies, ginger, and yogurt, and grind the mixture into a thick batter. Add water gradually, just enough to achieve a thick, flowing consistency (the batter should not be too runny). The batter should be smooth and lump-free. -
Ferment the Batter
Transfer the prepared batter into a large bowl. Add salt to taste and mix well. Cover the bowl and allow the batter to ferment for 8 hours or overnight. After fermentation, the batter will rise and become airy, giving the dhokla its signature light texture. -
Prepare for Steaming
Once the batter has fermented, gently stir in the oil to maintain the batter’s fluffy consistency. Grease the dhokla plates generously with oil, covering both the sides and the base. Pour the fermented batter into the plates until they are about half full. Sprinkle a pinch of red chili powder on top of the batter for extra flavor and a touch of color. -
Steam the Dhokla
Place the dhokla plates in a steamer and steam on high heat for about 10 minutes or until the dhokla is fully cooked. To test, insert a greased knife into the center of the dhokla; it should come out clean when ready. If needed, steam for an additional 2-3 minutes. -
Prepare the Seasoning
While the dhokla is steaming, heat 1 tablespoon of oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds, sesame seeds, asafoetida, and curry leaves. Allow them to crackle and pop before turning off the heat. -
Finish and Serve
Once the dhokla is cooked, let it rest for 5 minutes before serving. Drizzle the prepared seasoning over the dhokla and garnish with fresh coriander leaves for a burst of color and flavor.
Cut the Gujarati Khatta Dhokla into desired shapes and serve with a side of tangy green chutney. This savory, spongy treat is perfect as a light snack or appetizer.
Enjoy the authentic taste of Gujarat with this wholesome and delicious Khatta Dhokla recipe, ideal for any occasion or to satisfy those snack cravings!
