Gujarati Khatta Dhokla | गुजराती खट्टा ढोकला बनाना सीखें | ढोकला | Nigam Cuisine

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess while buttermilk is more budget-friendly.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is healthier, while all-purpose flour can be a cheaper substitute.

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: sesame seeds

Black mustard seeds are healthier, while sesame seeds can be more affordable.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried basil

Bay leaves provide flavor, while dried basil is a more accessible option.

Start by taking 3 cups of rice and 1 cup each of toor dal, chana dal, and urad dal.

Wash the rice and dal mixture thoroughly three times to remove any impurities.

After washing, add enough water to cover the mixture by 2 inches and add 1 tablespoon of fenugreek seeds.

Cover and soak for 4 hours.

After soaking, drain the water and wash the mixture again to remove any smell.

Transfer the soaked rice and dal to a mixer jar, filling it about 70% full, and grind it to a thick batter, adding about 3 tablespoons of water as needed.

In a separate bowl, take a portion of the soaked mixture and add 1 cup of medium sour yogurt, then grind it until smooth.

Combine the yogurt mixture with the previously ground batter and mix well.

Cover the batter and let it ferment for 3-5 hours depending on the season (3 hours in summer, 5 hours in winter).

Once fermented, mix the batter well and add 1 teaspoon of ajwain (carom seeds), salt to taste, 1/2 teaspoon turmeric powder, and 1 tablespoon of ginger-green chili paste.

Optionally, add 1/2 teaspoon of asafoetida.

Add 1 teaspoon of baking soda and 1 tablespoon of hot water to activate the soda, then mix well.

Prepare a steamer and grease a plate or dhokla tray with oil.

Pour the batter into the greased plate, spreading it evenly.

Optionally, sprinkle red chili powder and garnish with chopped cilantro on top of the batter.

Cover and steam on high flame for 10 minutes.

After 10 minutes, check the dhokla by inserting a knife; it should come out clean if done.

Once cooked, turn off the flame and remove the dhokla from the steamer.

Spread 1 tablespoon of peanut oil over the dhokla for added flavor.

Cut the dhokla into squares or rectangles and serve hot with green chutney or garlic chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens