Serves 2
970 min
Khatta Dhokla
Recipe GLPRa07efea943a116
Khatta Dhokla is a traditional Gujarati steamed savory cake made from fermented rice and urad dal batter. Light, fluffy, and slightly tangy, this gluten-free vegetarian dish is flavored with ginger and green chilies and topped with a warm spice tempering. It's served as a snack or side dish and is best enjoyed fresh and warm.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup Long grain basmati rice
¼ cup Urad dal (split skinless black gram)
3 tablespoons Sour yogurt
½ inch piece Ginger, peeled
3 whole Green chilies
1½ tablespoon Vegetable oil
Salt
¼ teaspoon Baking soda
Red chili powder
Black pepper powder
Roasted cumin powder
Directions
Rinse the rice and urad dal separately under cold running water until the water runs clear. Combine them and soak in plenty of water for 5 to 6 hours until softened.
Drain the soaked rice and urad dal thoroughly. Transfer to a grinder along with the sour yogurt, ginger, and green chilies. Grind until you achieve a completely smooth, lump-free paste. Add a few tablespoons of water if needed to aid grinding.
Transfer the ground batter to a bowl and add salt to taste. Mix well, cover with a damp cloth, and set aside. The batter should have a thick consistency similar to idli batter.
Allow the batter to ferment in a warm place for 8 hours or overnight until it becomes light, airy, and rises slightly.
Fill a steamer pot with water and bring to a rolling boil. Lightly grease a 9-inch round cake pan with about ½ tablespoon of oil. Once the steamer is ready, gently fold 1 tablespoon of oil into the fermented batter using a spatula or spoon.
Sprinkle the baking soda over the batter and immediately mix gently but thoroughly with a spoon. Quickly pour the batter into the prepared cake pan before the aeration subsides.
Sprinkle a pinch each of red chili powder, black pepper powder, and roasted cumin powder evenly over the top of the batter. Carefully place the pan into the steaming water and steam covered for exactly 10 minutes.
After 10 minutes, test for doneness by inserting a knife or toothpick into the center. If it comes out clean and dry with no wet batter clinging to it, the dhokla is ready. If needed, steam for an additional 1 to 2 minutes.
Remove the pan from the steamer and let it cool for 1 to 2 minutes. Using a sharp knife, cut the dhokla into square or diamond-shaped pieces. Transfer to a serving plate and serve warm.
