Khatta dhokla
KHATTA DHOKLA / WHITE DHOKLA
INGREDIENTS
- Raw rice – ¾ cup
- Skinless whole urad dal – ¼ cup
- Thick sour curd – ¼
- Ginger + green chilli paste – 1 ½ tsp
- Eno – ¾ tsp
- Oil – ½ tsp
- Chilli pwdr as required
- Black pepper pwdr as required
- Salt to taste
- Oil to grease
PREPARATION
Clean , wash and soak the rice and dal .Soak it together for 6- 7 hrs. Grind it into a fine batter adding little water. Whisk the curd well and add it to the batter. Mix well with clean hands. Keep in a warm place for fermentation .[ 8 to 10 or 12 hrs depending on the temperature]
METHOD
After fermentation , again mix the batter well.
Grease the plate or dhokla moulds /tin .
Add salt + oil + ginger + green chilli paste and mix well.
Keep water to boil in a pan on medium flame .
Add the eno pwdr to the batter and mix well .
Immediately pour the batter in the greased plate and place the plate in the steamer .
Steam it for 10 – 12 mins till it is done.
Once done allow it cool. Sprinkle little chilli pwdr over it
Run a knife around the plate to loosen the dhokla.
Cut them into desired shape .
NOTES
- You can also use idli batter – for idli batter with lot of tips refer to my idli batter recipe – Batter for soft idlis.
- You can also add chana dal by reducing urad dal.
- You can also temper it.
- If you don’t have sour curd add little lemon juice.
- Chilli pwdr and pepper pwdr can be sprinkled before steaming also.
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