Khatta Dhokla with Masala Chai

Instructions

1. 1

   Soak the Grains (6 hours)

   • Rinse the parboiled rice, chana dal, and urad dal together under running water until the water runs clear.
   • Place them in a large bowl and add enough water to cover them by at least 2 inches.
   • Let the mixture soak for a minimum of 6 hours or overnight.
2. 2

   Grind the Batter (15 minutes)

   • Soak the thick poha in a separate small bowl with just enough water to cover it for 10 minutes before grinding.
   • Drain all the water from the soaked rice and dal mixture.
   • In a high-speed blender, combine the drained rice-dal mix, soaked poha (with its water), sour curd, ginger, and green chilies.
   • Grind to a smooth yet slightly grainy batter, similar to idli batter. Add water, a tablespoon at a time, only if needed to facilitate grinding. The batter should be thick and pourable.
3. 3

   Ferment the Batter (8-12 hours)

   • Transfer the batter to a large container, filling it no more than halfway to allow room for it to rise.
   • Whisk the batter for a minute to incorporate air. Cover with a lid (not airtight) and place in a warm, dark place to ferment for 8-12 hours.
   • The batter is ready when it has visibly risen, is bubbly, and has a pleasant sour aroma.
4. 4

   Prepare for Steaming (5 minutes)

   • Once fermented, gently stir the batter. Add salt, sugar, and turmeric powder, and mix gently until just combined.
   • Grease an 8-inch round pan or steamer plate with a little oil.
   • Fill your steamer or a large pot with 2 inches of water and bring it to a rolling boil over medium-high heat.
5. 5

   Steam the Dhokla (15-20 minutes)

   • Just before steaming, add the fruit salt to the batter and pour 1 teaspoon of water over it to activate.
   • Gently and quickly fold the frothy mixture into the batter in one direction until just combined. Do not overmix.
   • Immediately pour the aerated batter into the greased pan.
   • Place the pan in the steamer, cover with a lid, and steam on high heat for 15-20 minutes.
   • Check for doneness by inserting a toothpick into the center; it should come out clean.
6. 6

   Cool and Prepare the Tempering (10 minutes)

   • Once steamed, carefully remove the pan from the steamer and let it cool for 5-10 minutes. This prevents it from crumbling.
   • While the dhokla cools, heat 2 tbsp of oil in a small pan for the tempering.
   • Add mustard seeds and let them splutter. Then add sesame seeds, hing, and curry leaves. Sauté for 30 seconds until fragrant.
   • Run a knife around the edges of the dhokla and cut it into squares or diamond shapes.
7. 7

   Garnish and Serve

   • Pour the hot tempering evenly over the cut dhokla pieces.
   • Garnish with freshly chopped coriander leaves.
   • Serve warm with green chutney or a cup of tea.