Gujarati Khatta Dhokla Recipe & Dhaniya Moongphali Chutney Recipe #gujarati #Dhokla #dhoklachutney

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.

Soak boiled rice for 5 hours.

Soak chana dal and urad dal together for 5 hours.

Grind the soaked rice to a coarse batter, keeping it thick.

Grind the chana dal and urad dal to a thinner consistency.

Combine the rice batter with the dal batter and mix well.

Add 1 cup sour yogurt to the mixture and mix thoroughly.

Let the batter ferment at room temperature for 7-8 hours.

After fermentation, mix the batter again and add turmeric powder and salt (about 1 teaspoon).

Grease dhokla trays with oil.

Add baking soda to the batter and mix well.

Heat water in a steamer until boiling.

Pour the batter into the greased trays and stack them in the steamer.

Set a timer for 15 minutes and steam the batter.

While the dhokla is steaming, prepare the chutney by grinding roasted peanuts, green chilies, ginger, and salt in a grinder.

Add the juice of half a lemon to the chutney mixture and blend until smooth.

For tempering, heat oil in a small pan, add mustard seeds and let them splutter.

Add curry leaves to the hot oil and sauté briefly before adding Kashmiri red chili powder.

Check the dhokla after 15 minutes; it should be cooked through if a knife comes out clean.

Remove the dhokla from the steamer and let it cool slightly before cutting into pieces.

Pour the tempering over the cut dhokla evenly.

Serve with the prepared chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens