Welcome to our blog gujarati rotlo food recipes. Today,we will be learning how to make a perfect khatta dhokla recipe in gujarati at home.
About Gujrati Rotlo Food Recipes
Before we move ahead with the recipe, let us share some information about our blog Gujrati Rotlo (ગુજરતી રોટલો) Food Recipes with you all.
We started our food channel in September 2022, with a simple vision of letting every individual prepare their own food without being dependent on a house help, chef, or homemaker.
In this blog, you will get regular updates on popular food recipes, and all our recipes are completely pure vegetarian. We are here to help you cook delicious meals with less stress and more joy.
We offer recipes and cooking advice for home cooks, beginners, and experienced ones. Here you will find all the popular Gujarati, South Indian, North Indian, Chinese, and other food recipes.
Introduction to Khatta Dhokla
If you love Gujarati cuisine, then you’re likely familiar with khatta dhokla. This tangy and soft steamed cake is a staple in many Gujarati households.
It’s the perfect snack or breakfast dish, enjoyed with chutney or a cup of hot tea. In this article, we will explore the traditional khatta dhokla recipe in detail, and also introduce you to an instant version for those who want to enjoy this delicacy in a hurry.
What is Khatta Dhokla?
Khatta dhokla is a popular dish in Gujarat, known for its unique flavor and soft texture. The word “khatta” means sour, which is derived from the fermented batter used in making this dish. Unlike the more common white dhokla, khatta dhokla has a distinct tangy taste that comes from the fermentation of rice and urad dal (split black gram). This traditional Gujarati khatta dhokla recipe is easy to make at home and is a great option for those who want to try something different.
Ingredients for Khatta Dhokla Recipe
Before you start, gather the following ingredients:
- 1 cup rice
- ½ cup urad dal (split black gram)
- 1 tablespoon fenugreek seeds (methi)
- 1 cup yogurt (sour curd)
- 1 teaspoon ginger-green chili paste
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Salt to taste
- A pinch of turmeric powder (optional)
- 1 teaspoon fruit salt (Eno)
Step-by-Step Guide to Making Khatta Dhokla Recipe
1. Preparing the Batter
The first step in making khatta dhokla is to prepare the batter.
- Soak Rice and Dal: Soak the rice, urad dal, and fenugreek seeds separately in water for at least 4-6 hours. This helps in softening them and aids in the fermentation process.
- Grinding: After soaking, drain the water and grind the rice and dal together with fenugreek seeds to make a smooth paste. Add a little water if needed.
- Fermentation: Pour the batter into a large bowl and add yogurt. Mix well to combine. Cover the bowl and let the batter ferment overnight or for 8-10 hours. The batter will rise and become slightly bubbly, which indicates that it’s ready.
2. Preparing the Steamer
While your batter is fermenting, prepare your steamer.
- Grease the Tray: Grease a dhokla tray or a flat plate with oil. This will prevent the dhokla from sticking to the tray.
- Boil Water: Add water to your steamer and bring it to a boil. The steam will help cook the dhokla evenly.
3. Making the Dhokla
Once your batter is fermented and the steamer is ready, it’s time to cook the khatta dhokla.
- Season the Batter: Add salt, turmeric powder (if using), and ginger-green chili paste to the fermented batter. Mix well.
- Add Fruit Salt: Just before steaming, add fruit salt (Eno) to the batter. Stir quickly and you’ll see the batter becoming frothy. This will make the dhokla soft and fluffy.
- Pour into Tray: Pour the batter into the greased tray, spreading it evenly.
- Steam the Dhokla: Place the tray in the steamer and cover it. Steam for about 15-20 minutes. To check if it’s done, insert a toothpick into the dhokla; if it comes out clean, your dhokla is ready.
- Temper the Dhokla: In a small pan, heat oil and add mustard seeds. Once they splutter, add a pinch of asafoetida. Pour this tempering over the steamed dhokla for added flavor.
4. Serving Suggestions
Your delicious instant khatta dhokla recipe is now ready to be served! Cut it into squares and enjoy it with green chutney or Gujarati rotlo for a complete meal. The combination of dhokla with rotlo is a classic in Gujarati rotlo food recipes.
Instant Khatta Dhokla Recipe
If you’re short on time, you can try this instant khatta dhokla recipe in Gujarati. This version skips the fermentation process, allowing you to enjoy this dish in under an hour.
Ingredients for Instant Khatta Dhokla gujarati recipe
- 1 cup rice flour
- ½ cup urad dal flour
- 1 cup yogurt (sour curd)
- 1 teaspoon ginger-green chili paste
- 1 teaspoon fruit salt (Eno)
- Salt to taste
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- A pinch of turmeric powder (optional)
Steps to Make Instant Khatta Dhokla recipe
- Prepare the Batter: In a bowl, mix rice flour, urad dal flour, and yogurt. Add water to make a smooth batter. Let it rest for 15-20 minutes.
- Add Seasoning: Add salt, turmeric powder, and ginger-green chili paste to the batter. Mix well.
- Add Fruit Salt: Just before steaming, add fruit salt (Eno) and stir well.
- Steam the Dhokla: Pour the batter into a greased tray and steam for 15-20 minutes.
- Temper the Dhokla: Heat oil, add mustard seeds, and asafoetida. Pour the tempering over the steamed dhokla.
This instant khatta dhokla recipe is perfect for when you want a quick yet authentic Gujarati snack.
Why Khatta Dhokla Recipe is a Must-Try Dish
Khatta dhokla is not only delicious but also healthy. It is steamed, making it a low-calorie snack that is easy on the stomach. The fermentation process also adds to its nutritional value, making it rich in probiotics.
Tips for Making the Perfect Khatta Dhokla
- Use Sour Yogurt: The sourer the yogurt, the better the dhokla will taste.
- Fermentation is Key: Don’t skip the fermentation process if you want authentic khatta dhokla. It gives the dish its characteristic tangy flavor.
- Don’t Overmix the Batter: After adding fruit salt, gently fold the batter to retain the air bubbles. This will make your dhokla light and fluffy.
FAQ: Khatta Dhokla Recipe in Gujarati
1. What is khatta dhokla made of?
Khatta dhokla is made from a fermented batter of rice and urad dal (split black gram). The batter is flavored with sour yogurt, ginger-green chili paste, and other spices. It is steamed and then tempered with mustard seeds and asafoetida.
2. Can I make khatta dhokla recipe without fermenting the batter?
Yes, you can make an instant khatta dhokla recipe without fermenting the batter by using rice flour and urad dal flour mixed with yogurt. Adding fruit salt (Eno) helps the dhokla rise and gives it a fluffy texture, similar to the traditional version.
3. How long should I ferment the batter for khatta dhokla Recipe?
The batter should be fermented for at least 8-10 hours or overnight. This process is essential for achieving the tangy flavor that characterizes khatta dhokla gujarati recipe.
4. Why is my khatta dhokla recipe not soft?
If your khatta dhokla is not soft, it could be due to insufficient fermentation, overmixing after adding fruit salt, or steaming at a too high temperature. Make sure the batter is well-fermented, gently fold in the fruit salt, and steam at medium heat.
5. Can I store khatta dhokla recipe?
Yes, khatta dhokla can be stored in the refrigerator for up to 2 days. To reheat, steam it for a few minutes or microwave it to restore its softness.
6. What can I serve with khatta dhokla recipe?
Khatta dhokla recipe is traditionally served with green chutney, made from coriander, mint, and green chilies. It also pairs well with Gujrati rotlo or a cup of hot tea.
7. Is khatta dhokla recipe healthy?
Yes, khatta dhokla gujarati recipe is a healthy dish as it is steamed, low in calories, and rich in probiotics due to the fermentation process. It is a great snack option for those looking to enjoy something light and nutritious.
8. Can I use fresh yogurt instead of sour yogurt?
Sour yogurt is recommended as it enhances the tangy flavor of khatta dhokla. If you only have fresh yogurt, you can leave it out at room temperature for a few hours to make it sour before using it in the recipe.
9. What is the difference between khatta dhokla recipe and regular dhokla?
The primary difference lies in the flavor and ingredients. Khatta dhokla recipe has a tangy taste due to the fermentation of rice and urad dal batter, while regular dhokla (such as khaman dhokla) is made with besan (gram flour) and has a slightly sweet flavor.
10. Can I add vegetables to the khatta dhokla recipe batter?
Yes, you can add finely chopped vegetables like carrots, spinach, or grated coconut to the batter for a more nutritious and colorful dhokla. Make sure to chop the vegetables finely so they cook well during the steaming process.
