My mom-in-law makes the best khatta dhokla in the world. Whenever she makes this dhokla, the whole family eats it as a meal and not just a snack. It is soft, fluffy and just right. Khatta in Gujarati means sour. Since sour yogurt or buttermilk is used to ferment this batter, it is named "Khatta Dhokla". It is white in color.
Here's my attempt.
Khatta Dhokla or White Dhokla
Ingredients
Ingredients
2 cup khatta dhokla flour
1 cup sour yogurt + 1 cup warm water
salt to taste
1 tbsp oil
A generous pinch of asafoetida
1/4 tsp ginger-green chili paste
1/2 tsp baking soda
Toppings
Generous sprinkles of coarsely ground black peppercorn
or
Generous sprinkles of red chili powder
Garnish
2 tbsp finely chopped cilantro/coriander leaves
Method
1. Churn sour yogurt and water to make a buttermilk. Pour in the khata dhokla flour. Mix together without making any lumps. Add salt and oil. Let the consistency be that of an idli batter kept for fermenting. If you need more water, remember to add lukewarm water.
2. Cover tightly and keep in a warm place for fermenting. Ferment for about 4 -6 hours.
3. Stir in ginger-chili paste, asafoetida. When you are just about to steam, add baking soda.
4. Heat water in a dhokla cooker or pressure cooker.
5. Grease metal plates. Pour dhokla batter. Sprinkle black pepper powder or chili powder.
6. Steam for about 15 minutes.
7. Cut into squares or diamonds.8. Garnish with chopped coriander leaves
9. Serve hot with green chutney on side.
Note -1. Sprinkles of black pepper or red chili powder is personal preference. In my Gujarati side of the family, half of them love black pepper & the rest of the half love red chili powder. So my mom-in-law always makes both ways.
2. In summer time, you may not need baking soda if the batter ferments well.
3. Addition of chili-ginger paste is a must to get the authentic flavor. However, if you put more, it makes dhokla creamish in color.
This post is my contribution to RCI: Gujarat at Mythili's.
RCI is brainchild of Lakshmi of Veggiecuisine.
Posts
9 comments:
looks great and different meera...never heard abt this one,,,will surely give a try
This looks so good Meera. You know a shop near our home used to sell this white dhokla which was sliced in the middle and stuffed with green chutney (dhokla sandwich)... I have never been able to make soft dhoklas. Must try your recipe. I am sure you will go all out with RCI this month :-)
I have heard about this, but never have ate them.
Dhivya:
Thanks! Hope you like them.
Aswhini:
We had a shop with white & yellow dhoklas with chutney stuffed in between. Inspired by that, I had posted sandwich dhokla some time back - See if you want to try.
http://enjoyindianfood.blogspot.com/2007/12/sandwich-dhokla.html
I think I need to curb my enthusiasm!!:-D When I heard RCI:Gujarat, I was jumping with joy;-) after all it's my "love" state!! ;-)
HC:
See if you like them. Almost like idlis but a tad sour.
Meera..lovely stepwise directions n this dhokla is new to me! Looks very good n fluffy too!
Have neither heard or tried it anytime...normally have the yellow dhoklas only...thanks for sharing this new recipe
great looking dhoklas. love both these and khaman. have to see if i can get the flour in indian stores.
Hey, I had this Khatta Dhokla few days back, a friend had made it with chutney, liked it a lot..You have explained everything so nicely here...Loved it..
Purnima:
Thanks for your feedback.
EC:
I think yellow dhokla is more popular, but white dhokla too has a very important place in Gujarati cuisine.
Vimmi:
I hope you like the taste as well.
Maya:
Thanks for your kind words.
Post a Comment