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The ingredients needed to prepare Gujarati Khatta Dhokla:
- Use 2 cups rice (small grain)
- Take 1 cup Chana dal
- Prepare 1 cup sour curd
- You need 4-5 Green Chillies
- Provide 1 inch ginger
- Take to taste Salt
- Take 1 teaspoon turmeric powder
- Prepare 2 tablespoon fruitsalt (Eno) or 1/2 tablespoon baking Soda
- Prepare as needed water
Instructions to make Gujarati Khatta Dhokla:
- Take rice and Chana dal in a bowl and soak them for 12 hours. After 12 hours of soaking grind the rice and dal in a electric mixer of coarse texture. Do not grind into a smooth paste. In a bowl add curd to the mixture and mix well. Cover the bowl with the lid and leave it for at least 8 to 12 hours to ferment in a warm place. In summer season it needs less time to ferment.
- After 12 hours once the mixture ferments, add green chilli and ginger paste, turmeric powder and salt to taste to the mixture. If the mixture is very thick add little water, so that the mixture is neither very thick or thin Keep it aside.
- Now boil 3 to 4 cups of water in a steamer. Grease the steamer thali or pan. Now add fruitsalt or baking Soda to the mixture and whisk it thoroughly. Pour half the mixture into greased thali and place it in the steamer. Sprinkle some red chilli powder and coriander leaves. Cover the steamer with the lid and steam for 10 to 15 minutes on a medium to low flame. Dhokla is ready.
- After 15 minutes remove the thali and allow it cool. In the same way cook the remaining mixture also. Then cut into pieces and serve with green chutney or peanut garlic chutney.
- You can also add tempering of mustards seeds, curry leaves and green chillis on the Dhokla which is optional.
We call this safed dhokla aka white dhokla. Because on occasion we make yellow colored dhokla where chana dal is. Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Khatta dhokla gets its name from the fact that it's made by souring rice and lentil with sour curd.
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