traditional gujarati khatta dhokla recipe | how to make 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.

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

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

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

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

Prepare a steamer and grease a dhokla tray or shallow dish with oil.

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

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

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

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

Add 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 or sweet chutney.

Cooking Techniques

Spice Level:

Dietary

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