Khatta Dhokla
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
7 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Grains (6 hours)
- b.Rinse the parboiled rice, chana dal, and urad dal together under running water until the water runs clear.
- c.Place them in a large bowl and add enough water to cover them by at least 2 inches.
- d.Let the mixture soak for a minimum of 6 hours or overnight.
- 2
Step 2
- a.Grind the Batter (15 minutes)
- b.Soak the thick poha in a separate small bowl with just enough water to cover it for 10 minutes before grinding.
- c.Drain all the water from the soaked rice and dal mixture.
- d.In a high-speed blender, combine the drained rice-dal mix, soaked poha (with its water), sour curd, ginger, and green chilies.
- e.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
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Transfer the batter to a large container, filling it no more than halfway to allow room for it to rise.
- c.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.
- d.The batter is ready when it has visibly risen, is bubbly, and has a pleasant sour aroma.
- 4
Step 4
- a.Prepare for Steaming (5 minutes)
- b.Once fermented, gently stir the batter. Add salt, sugar, and turmeric powder, and mix gently until just combined.
- c.Grease an 8-inch round pan or steamer plate with a little oil.
- d.Fill your steamer or a large pot with 2 inches of water and bring it to a rolling boil over medium-high heat.
- 5
Step 5
- a.Steam the Dhokla (15-20 minutes)
- b.Just before steaming, add the fruit salt to the batter and pour 1 teaspoon of water over it to activate.
- c.Gently and quickly fold the frothy mixture into the batter in one direction until just combined. Do not overmix.
- d.Immediately pour the aerated batter into the greased pan.
- e.Place the pan in the steamer, cover with a lid, and steam on high heat for 15-20 minutes.
- f.Check for doneness by inserting a toothpick into the center; it should come out clean.
- 6
Step 6
- a.Cool and Prepare the Tempering (10 minutes)
- b.Once steamed, carefully remove the pan from the steamer and let it cool for 5-10 minutes. This prevents it from crumbling.
- c.While the dhokla cools, heat 2 tbsp of oil in a small pan for the tempering.
- d.Add mustard seeds and let them splutter. Then add sesame seeds, hing, and curry leaves. Sauté for 30 seconds until fragrant.
- e.Run a knife around the edges of the dhokla and cut it into squares or diamond shapes.
- 7
Step 7
- a.Garnish and Serve
- b.Pour the hot tempering evenly over the cut dhokla pieces.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve warm with green chutney or a cup of tea.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best fermentation, place the batter in a warm spot, like an oven with the light on or a warm cupboard.
- 2The consistency of the batter is crucial. It should be thick enough to coat the back of a spoon but still pourable.
- 3Do not overmix the batter after adding fruit salt (Eno), as this will deflate the air bubbles and result in dense dhokla.
- 4Let the dhokla cool slightly before cutting. Cutting it while it's very hot can make it crumble.
- 5If your curd isn't sour enough, you can let it sit at room temperature for a few hours or add 1-2 teaspoons of lemon juice to the batter before fermentation.
Adapt it for your goals.
Vegetable Dhokla
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.
Spicy DhoklaSpicy Dhokla
Add 1/2 teaspoon of red chili powder to the batter along with the salt and turmeric for a spicier kick.
Garlic DhoklaGarlic Dhokla
Add 1 teaspoon of garlic paste to the batter along with the ginger and green chilies for a pungent, garlicky flavor.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter creates beneficial probiotics, which are excellent for digestive health and a healthy gut microbiome.
Good Source of Protein
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.
Low in Fat
Since dhokla is steamed and not fried, it is naturally low in fat and cholesterol, making it a heart-healthy snack option.
Provides Sustained Energy
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.
Frequently asked questions
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.