હસબન્ડના ફેવરેટ ગુજરાતી ખાટા ઢોકળાં અઠવાડિયામાં એકવાર તો બને | Gujrati Khata Dhokla | Veg Dhokla

yogurt

🥗Healthier: plant-based yogurt

💰Cheaper: buttermilk

Plant-based yogurt reduces dairy while maintaining creaminess.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious but may be more expensive.

Take 3 cups of rice and 1 cup each of gram dal, tuvar dal, sprouted moong dal, and masoor dal.

Wash the rice and dal 2-3 times.

Soak the washed rice and dal in water overnight.

The next day, drain the water and check if the rice and dal have swollen and softened.

In a mixer jar, crush the soaked rice and dal mixture without adding water.

Add 1 cup of buttermilk to the crushed mixture and blend to make a batter.

Add 1/2 tsp turmeric powder and mix well.

Let the batter sit in a warm place for 7-8 hours to ferment.

After fermentation, check the batter; it should have risen and be fluffy.

Take 2-3 tablespoons of batter in a separate bowl, add salt to taste and 1/2 tsp ajwain, and mix.

Add 1 cup grated carrot, 1 cup spinach, 1 cup sweet corn, and 1 cup bottle gourd to the batter and mix well.

In a pan, heat 1 tbsp oil, add 1/2 tsp mustard seeds, a pinch of asafoetida, ginger paste, green chili paste, and garlic paste; sauté until fragrant.

Pour the tempering into the batter and mix well.

Add a pinch of baking soda and lemon juice to the batter and mix gently.

Grease a steaming plate with oil.

Pour the batter into the greased plate and sprinkle some red chili powder on top.

Steam the batter on low heat for 3-4 minutes.

Check if the dhokla is cooked; it should be fluffy and rise.

Let the dhokla cool down before cutting it into squares.

Drizzle some oil on top and cut into squares for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens