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GUJARATI LIVE KHATTA DHOKLA

GUJARATI LIVE KHATTA DHOKLA /GUJARATI LIVE DHOKLA

BY DISHA LAHORI

A fermented and steamed sour cake made from rice, black gram (urad dal) & sour yogurt. It is light and spongy. A nutritious and tasty low fat and gluten-free snack from the Gujarati cuisine. Mildly spiced with ginger and green chilies.

Gujarat weddings are incomplete without the live dhokla counter in the menu. Live Dhokla Street Food recipe is very popular on the streets of Gujarat.

INGREDIENTS [ 3 plates ]

  • Chana dal – ½  cup
  • Yellow Moong dal – ½  cup
  • Urad dal – 3 tbsp
  • Kolam Rice – ½  cup
  • Maize flour /makki atta  – ½ cup
  • Sour Curd  – ½  cup
  • Salt to taste
  • Haldi powder – ½  tsp
  • Oil – 1 tbsp
  • Green chili + ginger paste – 2 tbsp
  • Red chili powder – to taste
  • Eno – 1 ½ tsp

METHOD

Wash and soak rice with both the daals in enough water for 5 hours.

Drain water and grind add butter milk + turmeric  .[  ¼ cup water + ½ cup curd .Grind into a batter of idli consistency .

Take out grinded batter in a bowl .Mix well.

Cover and let it ferment well for minimum  8 hours or overnight.

Now add salt, ginger-green chili paste. Mix well.

Heat 2 glass water in a steamer and grease 3 steamer plates with oil.

When the water in the steamer starts boiling then add Eno fruit salt and little water.Beat the batter well .

Pour the batter in plates and sprinkle chilli powder .

 Arrange them in the steamer, cover and close the steamer properly and steam for 15 minutes on high flame .

Check with a toothpick, if come out clean then off the flame  and let it cool down for 10 minutes.

Cut into pieces and spread little oil on top of the dhokla. Served steam khatta dhokla with groundnut  oil + gujarati garlic chutney .

NOTES

  1. These dhoklas have to be made thin and not very thick.
  2. This quantiy for batter if sor 3 plates.For each plate we need to add ½ tsp eno .
  3. Gujarati usually serve it with garlic chutney + butter milk cooked together .
  4. You can make the dhokla more nutritious by adding finely chopped carrots, french beans, grated bottle gourd, green peas, or finely chopped cabbage to the batter before steaming.
  5. Use sour curd while grinding dhokla batter.
  6. If the batter is not sour , then you can add lemon juice.
  7. We are adding maize flour , as it gives a nice texture .
  8. Spreading some oil on cooked dhokla helps to avoid its dryness.

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