દાળ ચોખા પલાળ્યા વિના ખમણ જેવા પોચા જાળીદાર ગુજરાતી ખાટા ઢોકળા બનાવો | Gujarati Khatta Dhokla Recipe

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.

Take 500 grams of gram flour and add 150 grams of whole wheat flour to it.

Add 1 tablespoon of fenugreek seeds and mix everything well by hand.

Add 6 tablespoons of oil to the mixture and knead it to ensure the dough is not dry.

Gradually add 3 cups of buttermilk to the mixture, ensuring there are no lumps and the batter is smooth.

After mixing, beat the batter in one direction for 3-4 minutes to ensure it is well combined.

Cover the batter and let it ferment overnight in a warm place, or for 4-5 hours in the sun if you're in a hurry.

After fermentation, take out 3 tablespoons of the batter into a separate bowl and add 1/2 teaspoon of asafoetida and mix.

In a small pan, heat 1 tablespoon of oil and add 1/2 teaspoon of mustard seeds; let them splutter, then add a pinch of asafoetida.

Add 1/2 teaspoon of sesame seeds to the tempering and mix it into the batter.

Add 2 cups of water to the batter to achieve a medium-thin consistency.

Grease a dhokla tray with oil and pour the batter into it, spreading it evenly.

Sprinkle 1/4 teaspoon of Kashmiri red chili powder on top of the batter.

Fill a steamer with water, add a piece of lemon, and place the dhokla tray inside.

Cover and steam on medium to high flame for 10-12 minutes.

Check if the dhokla is done by inserting a toothpick; if it comes out clean, it's ready.

Remove the dhokla tray carefully and brush the top with 1 tablespoon of oil to keep it moist.

Let the dhokla cool for 5 minutes before cutting it into squares or diamond shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens