Khatta Dhokla Recipe – Rice Dhokla Recipe – Gujarati White Dhokla recipe

Khatta Dhokla Recipe – Rice Dhokla Recipe – Gujarati White Dhokla recipe

Khatta dhokla is an authentic gujarati recipe. You must have prepared dhokla with semolina and chickpea flour before but this time try making it with rice and urad dal batter. It tastes equally delicious. It is prepared in the same way such as chickpea flour dhokla, just replace the chickpea flour batter with rice-urad dal batter.
Khatta dhokla appears white in colour which is garnished with the tempering of red mustard seeds and curry leaves. Prepare this dhokla for breakfast or have it as the evening snack along with green coriander chutney, coconut chutney, chilly sauce or any other chutney you like. So try out making khatta dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take rice and urad dal in 3:1 ratio. Wash them thoroughly with water and then soak them in water for 3-4 hours. Grind them into fine paste and transfer it to a big bowl. Cover the batter and keep it aside to ferment for 12-14 minutes in warm place. After 12-14 minutes, dhokla batter will get fermented aptly.

Rice dhokla
Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2 cups water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Rice dhoklaMaking:

Add ginger, green chilly, salt, 2 tsp oil and curd into the dhokla batter. Mix everything really well. In the last, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much.

Rice dhokla

Transfer the batter on the greased plate and place the plate on the wire rack. Cover the vessel and allow the dhokla to steam for 18-20 minutes. Check later.

Rice dhokla
20 minutes are over, remove the lid. Dhokla has steamed aptly, take out the plate from the vessel and place it on another wire rack. Allow it to cool down slightly. Dhokla has cooled down slightly, cut it into desired size pieces with a knife or pizza cutter.

Rice dhokla
For tempering, heat a small pan and pour 2 tbsp oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves and saute it for a while then turn off the flame.

Rice dhokla
Now pour the tempering all over the dhokla with the help of a spoon. Sprinkle some chopped green coriander on it as well.

Rice dhokla
Move a knife around the sides of the dhokla and transfer the dhokla pieces on a plate. Khatta dhokla is now ready to serve.

Rice dhoklaServing:

Serve this tangy and lip-smacking khatta dhokla steaming hot along with green coriander chutney, coconut chutney or chilly sauce. Enjoy!
Suggestions
If you are using fresh curd for making the dhokla then add 2 tsp of lemon juice into the batter to give the sour taste to the dhokla.
If you want to avoid using oil then sprinkle some crushed black pepper and red chilly powder on the batter while steaming the dhokla.

Khatta Dhokla Recipe - Rice Dhokla Recipe - Gujarati White Dhokla recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Urad dal and rice batter – 2.5 cup
  • Curd - ½ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3 tbsp
  • Curry leaves – 10-12
  • Green chilly – 1 (finely chopped) or ½ tsp paste
  • Ginger – 1 tsp paste
  • Salt - ¾ tsp or to taste
  • Red mustard seeds - ½ tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Take rice and urad dal in 3:1 ratio. Wash them thoroughly with water and then soak them in water for 3-4 hours. Grind them into fine paste and transfer it to a big bowl. Cover the batter and keep it aside to ferment for 12-14 minutes in warm place. After 12-14 minutes, dhokla batter will get fermented aptly.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2 cups water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Add ginger, green chilly, salt, 2 tsp oil and curd into the dhokla batter. Mix everything really well. In the last, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much.
  4. Transfer the batter on the greased plate and place the plate on the wire rack. Cover the vessel and allow the dhokla to steam for 18-20 minutes. Check later.
  5. minutes are over, remove the lid. Dhokla has steamed aptly, take out the plate from the vessel and place it on another wire rack. Allow it to cool down slightly. Dhokla has cooled down slightly, cut it into desired size pieces with a knife or pizza cutter.
  6. For tempering, heat a small pan and pour 2 tbsp oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves and saute it for a while then turn off the flame.
  7. Now pour the tempering all over the dhokla with the help of a spoon. Sprinkle some chopped green coriander on it as well.
  8. Move a knife around the sides of the dhokla and transfer the dhokla pieces on a plate. Khatta dhokla is now ready to serve.
  9. Serve this tangy and lip-smacking khatta dhokla steaming hot along with green coriander chutney, coconut chutney or chilly sauce. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: