Instant Khatta Dhokla / Safed Dhokla

I have already posted the recipe for Khaman Dhokla earlier in my blog. This is another type of dhokla called  Khatta(Sour) Dhokla or Safed(White) Dhokla because of its sour taste and white color.
Traditionally prepared by grinding rice and udad dhall  into a batter and fermenting it overnight.It is steamed the next morning and served with mint chutney.
Here,I am going to post the instant version of this dhokla,which can be prepared in just a matter or 10-15 mins.

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 1-2
Khatta Dhokla / Safed Dhokla


Ingredients

1 cup rice flour
3/4 cup rava/semolina
1/4 cup besan/chick peas flour
1/4 cup yogurt
2 tsp lemon juice or 1/4 tsp citric acid
1 tsp salt
1 tsp sugar
2-3 tbsp oil
1 tsp ginger paste
2 tsp green chilly paste
1 tsp eno fruit salt (do not add until last minute)
Garnishing
1 tsp white til/sesame seeds
1 tsp pepper powder
1 tsp red chilli powder
chopped coriander/cilantro
Seasoning
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin/jeera seeds

Method

  • Mix the wet and dry ingredients together except the eno fruit salt ,oil and items under garnishing and seasoning section.
  • Prepare a batter of pouring consistency using water if added.
  • Add the oil to this batter and mix well.
  • Add the eno fruit salt and mix well.You can see the bubbles forming and the batter raises lightly.
  • Cooker /Steaming Method
    •  Grease a steel plate and pour the batter in it.
  • Microwave Method
    • Grease a microwave safe box/container and pour the batter in it.
  •  After pouring the batter,spread the sesame/til seeds,pepper powder and red chilli powder all over the batter.
  • If using cooker/steamer,steam for about 10-12 mins.
  • If in microwave,cover using microwave safe lid and cook for 5 mins.
  • Use the tooth pick method to check if it is cooked.If not,steam for another min or 2.
  • Prepare the seasoning and pour it all over the steamed dhokla,garnish with corriander and cut into cubes and serve hot.
I used the  microwave method for steaming


Cut and serve with mint chutney

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