White Dhokla Recipe | Healthy Breakfast Recipe | Authentic Gujarati Khatta Dhokla - Idada Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk is more economical.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is healthier while all-purpose flour is cheaper.

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Black mustard seeds are healthier while yellow seeds are more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños offer similar heat while bell peppers are milder and cheaper.

Soak 1.5 cups of rice and 0.5 cups of urad dal separately for 5-6 hours.

Grind the soaked rice with 0.25 cups of sour yogurt and a little water until smooth, but not too fine.

Transfer the ground rice to a large bowl.

Grind the soaked urad dal with the remaining sour yogurt and a little water until smooth, and add it to the same bowl.

Mix both batters well and cover them to ferment for 8-10 hours, or until fluffy and risen.

Add salt and 2 tablespoons of ginger-green chili paste to the fermented batter and mix well.

Grease a steaming tray with oil and pour the batter into it, ensuring it's not too thick.

Sprinkle some red chili powder on top of the batter in the tray.

Prepare a steamer and bring water to a boil, then place the tray in the steamer and cover it.

Steam for 8-10 minutes, or 10-12 minutes if the batter is thicker.

Check if the dhokla is cooked by inserting a toothpick; it should come out clean.

Once cooked, let it cool slightly before cutting into diamond-shaped pieces.

For the tempering, heat 2 tablespoons of peanut oil in a small pan, add 1 teaspoon of mustard seeds, and let them splutter.

Add 0.5 teaspoon of sugar, 2-3 pieces of green chili, 8-10 curry leaves, and a pinch of asafoetida to the oil and sauté briefly.

Pour the tempering over the cut dhokla pieces and garnish with chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens