khatta dhokla or white dhokla
Recipe type: Breakfast
khatta dhokla – fermented and steamed sour cakes made from rice, black gram & sour yogurt, which are light and spongy. mildly spiced with ginger and green chilies.
- 1 cup regular rice or idli rava ( i used basmati rice)
- ¼ cup urad dal/spilt and husked black gram
- ½ cup thick sour yogurt or khatta dahi
- ½ inch ginger, chopped
- 1 green chili, chopped
- 2 to 3 tbsp water for grinding
- 1 tsp eno fruit salt or ½ tsp baking soda
- rock salt as required
- rinse the rice and urad dal a couple of times in water.
- soak them together or separately in enough water for 3-4 hours.
- drain them well and then in a wet grinder, add the drained rice and urad dal.
- add chopped ginger and green chili also.
- grind the rice and urad dal adding 2 to 3 tbsp water at intervals.
- the batter should be thick like the idli batter.
- when you feel the batter, a little grainy texture of the ground rice is preferable.
- pour the batter in a deep bowl or pan.
- add the sour yogurt and salt.
- stir well and keep the batter in a warm place to ferment overnight or for 7-8 hours.
- before preparing the dhoklas, grease the pan in which you will be making the dhokla with oil.
- add water in your steamer or pan or pressure cooker and let the water come to a boil.
- first add oil in the batter and stir well.
- then add the fruit salt or baking soda to the batter.
- be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.
- pour on a greased pan.
- sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
- place the pan with the dhokla batter in the steamer or pot or pressure cooker.
- cover and steam for 20-25 minutes or more till a tooth pick inserted in the khatta dhokla comes out clean.
- if using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
- when done, remove and let the khatta dhoklas become warm.
- slice and serve the khatta dhokla or white dhokla with coriander chutney.
about ½ to 1 tsp lemon juice can also be added if the yogurt is less sour.