Khatta dhokla recipe - First a batter is made from soaked rice and split urad dal. Then it is fermented and steamed at the time of serving.
This is also known as idada or idra in many part of Gujarat.
We call this safed dhokla aka white dhokla. Because on occasion we make yellow colored dhokla where chana dal is used. So the color name used to differentiate both.
The term khatta means sour and this khatta flavor is coming from fermented batter.
This is my all time favorite snack. My mom makes this very regularly, at least once a week. I really enjoyed eating before coming to USA. Many times she makes it as a light dinner or meal.
My mom also keeps ready made dhokla flour in the pantry. So whenever she is in rush, it will come handy.
Traditionally there is no tempering made. Here I have kept the recipe authentic without adding my own touch. But if you want you can make tadka similar to this rava dhokla or oats dhokla.
Check out more Gujarati snacks recipes
Khichu // Dudhi muthia // Khandvi // Bajra vada
Step By Step Photo Instructions:
1) Wash rice and urad dal.
2) Soak them together about 5-6 hours.
3) after soaking time drain the water, add it to grinder along with yogurt, ginger and green chili. Grind it into a smooth batter by adding few tablespoons of water. Batter should be thick like idli batter.
4) Remove it to a bowl, cover it.
6) Let it ferment for 8 hours or overnight in warm place.
7) When you are ready to make dhokla, bring the water to a boil in steamer. Also grease the pan well with oil. I have used 9 inch cake pan with 1 ½ inch high side.
8) Once steamer is ready, add oil and salt into fermented batter, mix.
9) Add soda, mix well.
10) Immediately pour into prepared pan.
11) Sprinkle some red chili powder, black pepper and cumin powder.
12) Steam it for 10 minutes. Check by inserting a knife or toothpick in it, if it comes out clean and then it is ready.
13) Let it cool for a minute or two. Then cut into square or diamond shape.
14) Remove it to plate and serve.
Serving suggestion: Enjoy the dhokla as a snack or breakfast with cup of tea or cilantro chutney. It can served on side along with you meal as a farsaan.
Did you try this khatta dhokla recipe? I’d love to hear about it! Leave a review in the comment section below.
Khatta Dhokla
Ingredients
- ¾ cup Long grain rice or basmati rice I used basmati
- ¼ Urad dal (Split skinless black gram)
- ½ inch Ginger
- 3-4 Green chilies
- 3 tablespoons Plain yogurt (dahi or curd), Sour
- 1 tablespoon Oil
- ¼ teaspoon Baking soda
Instructions
- Wash rice and urad dal under running cold water till water runs clear.
- Soak them together in enough water for about 5-6 hours.
- Drain water well, add it to grinder along with yogurt, ginger and green chili.
- Grind it into a smooth paste. If needed add few tablespoons of water.
- Remove it to a bowl, add salt, mix and cover it. Batter should be thick like idli batter.
- Let it ferment for 8 hours or overnight in warm place.
- When you are ready to make dhokla, bring the water to a boil in steamer.
- Also grease the pan well with oil. I have used 9 inch cake pan with 1 ½ inch high side.
- Once steamer is ready, add oil into fermented batter, mix.
- Add soda, mix well. Immediately pour into prepared pan.
- Sprinkle some red chili powder, black pepper and cumin powder.
- Steam it for 10 minutes. Check by inserting a knife or toothpick in it, if it comes out clean and then it is ready.
- Let it cool for a minute or two. Then cut into square or diamond shape.
- Remove it to plate and serve.
Madhavi Deshpande
My mom also keeps ready made dhokla flour in the pantry. So whenever she is in rush, it will come handy.
Receipe please for this flour 😊
Kanan
I do not dhokla flour at home. I buy it from Indian grocery stores.
Chinmay
Hi Kanan,
Can you please share the recipe for yellow dhokla (idada) not khaman dhokla....also for chakali...
Thanks
Chinmay
Kanan
sure, I have added in my to do list