ગુજરાતી ખાટ્ટા ઢોકળા/પીળા ઢોકળા બનાવવાની રીત | gujarati khatta dhokla recipe in gujarati

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 2 cups of rice and 0.5 cups of urad dal in water for 3 to 4 hours, covered.

Drain the soaked rice and dal, and transfer them to a mixer jar.

Add a little less than 0.5 cups of water and grind to a coarse paste, not too smooth.

Transfer the mixture to a bowl and add 0.5 cups of sour yogurt, 0.5 teaspoons of turmeric powder, and salt to taste.

Add 1 teaspoon of baking soda and 1 tablespoon of jaggery to the mixture; mix well until the jaggery dissolves.

Let the batter rest and ferment in a warm place for 7 to 8 hours.

After fermentation, mix the batter again for 1 to 2 minutes until it becomes light and fluffy.

Crush 1 inch of ginger, 5 green chilies, and 7-8 cloves of garlic in a mixer, and add this to the batter.

If the batter is too thick, add a little water (about 0.25 cups) to adjust the consistency.

Grease the dhokla tray with oil and pour the batter into it, spreading it evenly.

Sprinkle some red chili powder on top if desired.

Preheat the steamer and place the dhokla tray inside, covering it.

Steam for 10 to 12 minutes until a toothpick inserted comes out clean.

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

Serve with oil mixed with some pickle masala for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens