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A classic Gujarati delicacy, White Dhokla (or Khatta Dhokla) is a soft, spongy, and tangy steamed cake. Made from a naturally fermented batter of rice and lentils, it's a light, healthy, and gluten-free snack, traditionally served with a drizzle of aromatic tempering and green chutney.
For 4 servings
Soak the Grains (4-5 hours)
Grind the Batter (15 minutes)
Ferment the Batter (8-12 hours)
A classic Gujarati delicacy, White Dhokla (or Khatta Dhokla) is a soft, spongy, and tangy steamed cake. Made from a naturally fermented batter of rice and lentils, it's a light, healthy, and gluten-free snack, traditionally served with a drizzle of aromatic tempering and green chutney.
This gujarati recipe takes 50 minutes to prepare and yields 4 servings. At 358.47 calories per serving with 10.74g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or appetizer.
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Prepare for Steaming (5 minutes)
Steam the Dhokla (15-20 minutes)
Check Doneness and Cool (10 minutes)
Prepare the Tempering (Tadka) (3 minutes)
Assemble and Serve (2 minutes)
Add 1/4 cup of finely grated carrots, peas, or chopped spinach to the batter along with the ginger-chili paste for added nutrition and color.
Add a pinch of red chili powder to the tempering along with the other spices for an extra kick of heat.
If you don't have fruit salt, you can substitute it with a mixture of 1/2 tsp baking soda and 1/4 tsp citric acid (or 1 tsp lemon juice). Add it just before steaming.
The fermentation process breaks down complex carbohydrates and proteins, making the dhokla easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Made from urad dal (a lentil), it's a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Since it's steamed and uses minimal oil, White Dhokla is a low-calorie and low-fat dish, making it an excellent choice for weight management and a healthy lifestyle.
Made from rice and lentils, this recipe is naturally gluten-free, making it suitable for individuals with celiac disease or gluten sensitivity.
Sponginess depends on good fermentation and the correct use of fruit salt (Eno). Ensure your batter is well-fermented (risen and bubbly). Also, add Eno just before steaming and mix gently, do not overbeat. Steaming on high heat is also crucial.
Yes, you can use a mixture of 1/2 tsp baking soda and 1/4 tsp citric acid (or 1 tsp lemon juice) as a substitute for 1 tsp of Eno. Add it just before steaming for a similar leavening effect.
A well-fermented batter will have nearly doubled in volume, be full of tiny air bubbles, and have a distinct tangy, sour smell. If you drop a spoonful into a bowl of water, it should float.
Yes, it is a very healthy snack. It's steamed, not fried, making it low in fat and calories. The fermentation process makes it easy to digest and increases the bioavailability of nutrients like B vitamins.
One serving (approximately 4 pieces or 190g) contains around 250-300 calories, making it a light and nutritious option for breakfast or a snack. The exact count depends on the serving size and amount of oil used in tempering.
White Dhokla (or Khatta Dhokla) is made from a fermented batter of rice and lentils, giving it a tangy taste and a denser, idli-like texture. Khaman Dhokla is made from gram flour (besan), is instant (not fermented), and has a much softer, more cake-like, and fluffier texture.
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