Friday, February 1, 2008

Khatta Dhokla

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
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.

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