Khatta dhokla
AI-drafted · awaiting admin review
Steamed, fermented rice-and-chana-dal cakes with a mustard-seed tempering.
Region: GujaratOccasion: Breakfast and snack (farsan)Time: 30 min + soaking and fermentingServes: 4Vegetarian
Ingredients
- 1 cup rice
- ½ cup chana dal
- ¼ cup sour curd
- 1 tsp ginger–green chilli paste
- ¼ tsp turmeric
- Salt to taste
- ½ tsp fruit salt or baking soda
- Tempering: 1 tbsp oil, 1 tsp mustard seeds, curry leaves, a pinch of hing
- Chopped coriander
Method
- Soak the rice and chana dal for 5–6 hours. Grind them coarsely with the curd.
- Cover and ferment for 8–10 hours.
- Add salt, turmeric and the ginger–chilli paste. Just before steaming, mix in the fruit salt.
- Pour into a greased plate and steam for 12–15 minutes.
- Cut into pieces, pour the hot tempering over, and garnish with coriander.
History
Dhokla has long been part of Gujarati cooking, in many forms: khatta dhokla, khaman and rava dhokla.
Significance
Steamed and fermented, dhokla is light and nourishing. It is served at weddings, festivals and in every Gujarati home.