White Dhokla | Khatta Dhokla
White Dhokla, also known as Khatta dhokla, is a fermented and steamed sour cake created from a blend of rice, black gram (husked and split urad dal), and tangy yogurt. This dish is characterized by its light, spongy texture and mild spicing with ginger and green chilies.
Ingredients
- 1 cup regular rice or idli rava, I have used basmati rice
- ¼ cup urad dal (spilt and husked black gram)
- ½ cup curd thick and sour, (khatta dahi or sour yogurt)
- ½ inch ginger – peeled and chopped
- 1 green chilli or ½ to 1 teaspoon, chopped
- 2 to 3 tablespoons water or as needed, for grinding
- 1 teaspoon oil – to be added later to the batter
- 1 teaspoon Eno or fruit salt or ½ teaspoon baking soda
- ½ to 1 teaspoon oil – for greasing the pan
- salt as required
- black pepper powder as required
- red chilli powder as required
- roasted sesame seeds as required
Instructions
Making Batter
- Rinse the rice and urad dal a couple of times in water.
- Soak them together or separately in enough water for 3 to 4 hours.
- Drain them well and then in a wet grinder, add the drained rice and urad dal.
- Add chopped ginger and green chili also.
- Grind the rice and urad dal adding 2 to 3 tablespoons of water at intervals.
- The batter should be thick like the idli batter.
- When you feel the batter, a little grainy texture of the ground rice is preferable.
- Pour the batter in a deep bowl or pan. Add the sour yogurt and salt.
- Stir well and keep the batter in a warm place to ferment overnight or for 6 to 7 hours.
- Before preparing the dhoklas, grease the pan in which you will be making the dhokla with oil.
- Add water in your steamer or pan or pressure cooker and let the water come to a boil.
- First add oil in the batter and stir well.
- Then add the fruit salt or baking soda to the batter.
- Be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.
Making White Dhokla
- Pour on a greased pan. Sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
- Place the pan with the batter in the steamer or pot or pressure cooker.
- Cover and steam for 20-25 minutes or more till a toothpick inserted in the white dhokla comes out clean.
- If using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
- When done, remove and let them become warm.
- Slice and serve the white dhokla with coriander chutney or mint chutney or coconut chutney. It is a good teatime snack.
- The leftover can be refrigerated in an covered container. While serving you can steam in the Instant pot for one minute or warm them in an microwave sprinkling a few drops of water.
Notes
- Grind the rice and urad dal to a thick batter. Do not add a lot of water as this will cause the batter to become thin – which won’t give a spongy texture when steamed.
- About ½ to 1 teaspoon of lemon juice can also be added if the yogurt is less sour.
- The recipe can be doubled or tripled.
Nutrition
Calories: 326kcalCarbohydrates: 61gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 646mgPotassium: 146mgFiber: 5gSugar: 3gVitamin A: 92IUVitamin C: 3mgCalcium: 82mgIron: 2mg
Tried this recipe?Let us know how it was!