Who doesn’t love the famous Gujrati fermented dish?! Imagine preparing it with a twist, or just think of adding a little sourness to your otherwise accustomed palettes today. A recipe with an ounce of sour, a pinch of normal and oodles of taste; if we are talking sour, we have to talk yogurt. Read on to know more about the composition of the delish spongy snack that could easily qualify as the best Gujrati recipe.
|2 cups||Khatta Dhokla Flour|
|1 cup||Urad dal|
|1/4 (or 1/2) cup depending on the sourness||Yogurt (or Dahi)|
|To Taste||Salt, Black pepper powder|
|To Taste||Red chilli powder|
Khatta Dhokla – Method of preparation:
Planning and Fermentation:
- Plan a day in advance.
- Soak the rice and dal proportions in water overnight.
- In the morning, grind the mixture into a paste.
- To this, add yogurt. A quick tip is to beat the yogurt well by diluting it..
- Keep the paste aside to ferment. Use a pan with more than double the volume to allow space for the fermented mixture to rise.
- Leave it for about 6 hours and watch the batter rise to perfection.
- If you have a dhokla steamer, use it to make khatta dhokla.
- If you do not own one, use any flat dish, left floating in water, to follow the simple process of steaming.
- If you use a pressure cooker, remember to keep the whistle away.
- Either way, the process is simple.
Mixing the Ingredients:
- Just before preparing dhokla, add chilli powder, salt, pepper and oil to the batter.
- Stir well to break any lumps, infuse air into the batter to make it fluffy and to mix the masala well.
- Meanwhile, use oil to grease the mould or flat dish to prevent dhokla from sticking to the edges.
- Pour the batter using a ladle of measured portions into the moulds and steam the mix for 8 minutes approximately.
- Scoop out the pieces or dice them into desired shapes and serve.
- Garnish with mustard seeds and coriander leaves. If you are a chutney lover, prepare a quick green chutney.
- For those with tangy taste-buds, use beaten curd as a dip.
- Serve hot and enjoy the yummy Indian recipe.