Khatta Dhokla
Soft, tangy steamed dhokla made from a fermented rice and lentil batter, then finished with a simple mustard and chili tempering. It is light, fluffy, and perfect as a snack or breakfast with chutney on the side.
For 8 servings
- prep · ~360 min
Soak the rice and urad dal.
1.Wash the rice well and soak it in water for 6 hours.2.Wash the urad dal well and soak it in water for 6 hours.3.Drain both completely before grinding.TIPSoaking well helps the batter grind smooth and ferment evenly. - mix · ~10 min
Grind the batter.
1.Grind the soaked urad dal with ginger and 1 green chili to a smooth batter.2.Grind the soaked rice to a slightly grainy batter.3.Mix both batters in a large bowl.4.Add yogurt, 0.25 tsp salt, and turmeric powder, then mix well. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for 8 hours or until lightly risen and pleasantly sour.
TIPUse a bowl with extra space because the batter expands as it ferments. - prep · ~5 min
Ready the steamer and tray.
1.Add water to the steamer and bring it to a gentle simmer.2.Grease a dhokla plate or shallow steel tray lightly with oil. - mix · ~2 min
Add fruit salt and pour the batter.
1.Stir the fermented batter once gently.2.Add eno fruit salt and 1 tsp oil to the batter.3.Mix lightly in one direction until the batter turns airy.4.Pour the batter right away into the greased tray.TIPDo not overmix after adding fruit salt or the dhokla can lose its lift. - steam · ~15 min
Steam the dhokla.
Place the tray in the steamer, cover, and steam for 15 minutes until a skewer inserted in the center comes out clean.
- rest · ~5 min
Cool and cut the dhokla.
Remove the tray from the steamer and let it cool for 5 minutes. Cut into 8 equal pieces.
- temper · ~3 min
Make the tempering.
1.Heat the remaining oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds, curry leaves, and the remaining green chili slit lengthwise.4.Add water, sugar, lemon juice, and the remaining 0.25 tsp salt.5.Bring it to a quick boil for 30 seconds.TIPPour the tempering while it is hot so the pieces soak up the tangy flavor. - assemble · ~1 min
Pour the tempering over the dhokla.
Spread the hot tempering evenly over the cut dhokla so the syrup seeps into the cuts and keeps the texture moist.
- garnish
Garnish with cilantro.
- serve
Serve the khatta dhokla warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the rice slightly coarse and the urad batter smooth; that contrast gives khatta dhokla its soft yet structured crumb.
- 2Ferment in a deep bowl with headroom, because the yogurt-lentil batter can rise noticeably overnight.
- 3Once Eno is added, mix just until foamy and pour immediately so the trapped gas stays in the batter.
- 4Steam on a gentle simmer, not a rolling boil, or the surface can turn uneven and dense.
- 5Let the dhokla rest for 5 minutes before cutting so the pieces hold their shape without crumbling.
- 6Pour the hot mustard-lemon tempering into the cut lines, not just on top, so every piece stays moist and tangy.
- 7If storing leftovers, refrigerate covered and sprinkle with a little warm water before reheating to soften them again.
Adapt it for your goals.
No-yogurt
Replace yogurt with a little extra water and allow a longer fermentation for a dairy-free batter with the same tangy profile.
spicierSpicier
Add extra green chili to the batter and tempering for a sharper heat that stands up well to the sour dhokla.
jain styleJain-style
Skip the ginger and use only green chili for flavor if you want a Jain-friendly version closer to dietary preferences.
milletMillet
Swap part of the rice with little millet or barnyard millet for a nuttier taste and a slightly heartier texture.
Why this is on our healthy list.
Fermented and Easy to Enjoy
The fermented rice, urad dal, and yogurt batter can make the dhokla feel lighter and gives it its characteristic pleasant tang.
Plant Protein from Urad Dal
Urad dal adds plant-based protein and makes the steamed dhokla more satisfying than a rice-only batter.
Steamed Rather Than Fried
Because the dhokla is steamed, it stays light while still turning soft and fluffy.
Flavorful Herbs and Seeds
Curry leaves, mustard seeds, sesame, ginger, and cilantro add aroma and depth along with beneficial plant compounds.
Frequently asked questions
The batter may not have fermented enough, or it may have been overmixed after adding Eno. Add Eno at the very end, mix briefly, and steam immediately.
