Khatta Dhokla

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.

Combine gram flour, yogurt, and water in a bowl to form a smooth batter.

Add turmeric powder, salt, and sugar to the batter and mix well.

Let the batter ferment for 6-8 hours or overnight in a warm place.

Once fermented, add baking soda and lemon juice to the batter and mix gently.

Grease a steaming tray or plate with oil and pour the batter into it.

Prepare a steamer and bring water to a boil.

Place the tray in the steamer and cover it with a lid.

Steam the batter for 15-20 minutes until a toothpick comes out clean.

In a small pan, heat oil over medium heat and add mustard seeds.

Once they splutter, add green chilies, ginger, and asafoetida; sauté for a minute.

Pour the tempering over the steamed dhokla evenly.

Garnish with chopped coriander leaves and serve warm.

Cooking Techniques

Spice Level:

Allergens