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A classic Gujarati steamed savory cake made from a fermented batter of rice and lentils. It's light, spongy, and has a delightful tangy flavor, perfect for breakfast or a snack. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
For 4 servings
Soak the Grains (6 hours)
Grind the Batter (15 minutes)
Ferment the Batter (8-12 hours)
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A classic Gujarati steamed savory cake made from a fermented batter of rice and lentils. It's light, spongy, and has a delightful tangy flavor, perfect for breakfast or a snack. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 251.1 calories per serving with 8.65g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare for Steaming (5 minutes)
Steam the Dhokla (15-20 minutes)
Cool and Prepare the Tempering (10 minutes)
Garnish and Serve
Add 1/4 cup of finely grated carrots or bottle gourd (dudhi) to the batter before adding the fruit salt for extra nutrition and moisture.
Add 1/2 teaspoon of red chili powder to the batter along with the salt and turmeric for a spicier kick.
Add 1 teaspoon of garlic paste to the batter along with the ginger and green chilies for a pungent, garlicky flavor.
The fermentation process involved in making the batter creates beneficial probiotics, which are excellent for digestive health and a healthy gut microbiome.
The combination of chana dal and urad dal provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Since dhokla is steamed and not fried, it is naturally low in fat and cholesterol, making it a heart-healthy snack option.
The complex carbohydrates from rice and lentils release energy slowly, keeping you full and energized for longer periods without causing sharp spikes in blood sugar.
Yes, Khatta Dhokla is a very healthy dish. It is steamed, not fried, making it low in fat. The fermentation process makes it easy to digest and good for gut health. It's also a good source of protein and complex carbohydrates from the lentils and rice.
One serving of Khatta Dhokla (approximately 4 pieces or 130g) contains around 280-300 calories, making it a nutritious and filling option for breakfast or a snack.
There could be a few reasons: 1) The batter was not fermented properly. 2) You overmixed the batter after adding the fruit salt (Eno), which deflated the air bubbles. 3) The fruit salt you used was old or expired. 4) The batter was too thin or too thick.
The traditional taste and texture of Khatta Dhokla come from the fermentation process. It is essential for this specific recipe. For an instant version, you can try recipes for Rava Dhokla or Besan Dhokla, which do not require fermentation.
Store leftover dhokla in an airtight container in the refrigerator for up to 2-3 days. You can reheat it by steaming for a few minutes or microwaving it briefly before serving.