Khatta Dhokla Recipe - Rice Dhokla Recipe - Gujarati White Dhokla 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 ¾ cup rice and ¼ cup urad dal in water for 3-4 hours.

Grind the soaked rice and urad dal to make a batter similar to idli batter.

Pour the batter into a bowl and keep it in a warm place for 12-14 hours to ferment.

Add ginger paste, chopped green chili, and salt to the fermented batter.

Add 2 tbsp oil to the batter and mix well.

Turn on the flame and ensure the water in the steamer is hot.

Add fresh curd to the batter and mix thoroughly.

Add ¾ tsp Eno fruit salt to the batter and keep stirring until well combined.

Grease a plate with oil, spreading it evenly on all sides.

Pour the batter onto the greased plate.

Place a wired stand inside the steaming utensil and put the batter plate on top of it, then cover.

Cook the dhokla for 18-20 minutes.

After 20 minutes, check the dhokla; it should be fluffy and not stick to the plate.

Remove the plate from the steamer and let it cool.

Once cool, cut the dhokla into square pieces.

Heat a pan and add 2 tbsp oil.

Add mustard seeds and curry leaves to the hot oil.

Pour the tadka over the dhokla and spread it evenly.

Garnish with chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens