Gujarati Khatta Dhokla Recipe - Gujarati Recipes by Archana's Kitchen

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 chana dal, urad dal, and rice for about 4 hours or overnight.

In a mixer grinder, add chana dal and grind into a thick batter without adding too much water.

Pour the ground chana dal into a large bowl.

In the same jar, add rice, ginger, green chilies, and salt; grind to a smooth mixture.

Combine the rice mixture with the chana dal batter and stir well.

Cover the batter and allow it to ferment for about 8 hours or overnight until it rises and has air pockets.

Add a little oil to the fermented batter and stir to make it softer.

Preheat the steamer and grease the Dhokla plates.

Spoon the batter into the greased plates, filling them halfway and ensuring a thin layer (about 1/4 inch thick).

Sprinkle chili powder on top of the batter.

Steam the Dhokla on high heat for about 10 minutes until a knife inserted comes out clean.

Allow the Dhokla to rest for about 5 minutes after steaming.

In a preheated pan, add oil for the tadka.

Add mustard seeds and sesame seeds to the hot oil and allow them to crackle.

Add green chilies and torn curry leaves to the pan and sauté briefly.

Pour the tadka over the cooled Dhokla pieces after cutting them into diamonds or squares.

Serve the Dhokla with green chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens