How to Make Khatta Dhokla – Restaurant Style

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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 cupsKhatta Dhokla Flour
1 cupUrad dal
1/4 (or 1/2) cup depending on the sournessYogurt (or Dahi)
1 TbspOil
To TasteSalt, Black pepper powder
To TasteRed 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.

Dhokla Dish:

  • 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.

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