ઠક્કરનાં ખાટા ઢોકળા | ટ્રેડીશનલ રીતે ખાટા ઢોકળા બનાવતા શીખો | Gujarati Khatta Dhokla

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.

In a mixing bowl, combine 1 cup gram flour, 1 cup yogurt, and 1 cup water to form a smooth batter.

Add 1 tablespoon ginger, 1 tablespoon green chilies, 1 teaspoon turmeric powder, and 1 teaspoon salt to the batter; mix well.

Let the batter ferment for 4-6 hours in a warm place or overnight.

After fermentation, add 1 teaspoon baking soda and 1 tablespoon lemon juice to the batter; mix gently.

Prepare a steamer and grease a dhokla tray with 1 tablespoon oil.

Pour the batter into the greased tray, spreading it evenly.

Steam the batter for 10 minutes on high flame until a toothpick inserted comes out clean.

Once cooked, remove from the steamer and let it cool slightly.

In a small pan, heat 1 tablespoon oil and add 1 teaspoon mustard seeds; let them splutter.

Add 1 tablespoon curry leaves and sauté for a few seconds; pour this tempering over the steamed dhokla.

Cut the dhokla into squares and garnish with chopped cilantro.

Serve with green chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens