Khatta Dhokla

Khatta Dhokla is classic Gujarati recipe, goes well with Keri no ras (mango puree). My mom used to make dhokla every Sunday. We used to have it with hot bournvita, yummy. The name itself suggests sourness brought by adding yogurt. The basic remains same made by fermented batter. The batter is prepared using rice and urad dal. It is soaked, fermented and steamed, served with green chutney. There are different kinds of dhokla prepared with different ingredients like moong dal dhokla, sooji dhokla. People refer as khaman dhokla but both recipe has different sets of ingredients and has different taste. Dhokla is made with rice and urad dal whereas khaman is made with chana dal. Today I am going to serve this with green chutney.

Ingredients:

• 2 cup rice
• 1 cup urad dal
• ½ cup sour yogurt
• Green chili and ginger paste to taste
• Ground black pepper
• Oil to drizzle
• Salt to taste
• Coriander to garnish

Instructions:

• Wash rice and urad dal and soak for 6-8 hours or overnight.
• Drain out all soaked water.
• Add yogurt, rice and dal in grinder. Grind it to a fine paste.
• Put the mixture in a stainless steel bowl, cover and allow it to ferment for 8-10 hours.
• Grease the thali with oil.
• Just before steaming add salt and green chili-ginger paste to batter. Mix and spread on greased thali.
• Sprinkle black pepper powder evenly and steam for 10-15 minutes or until toothpick comes out clear.
• Cool slightly and brush little oil evenly. Cut it into diamond shape. Serve immediately with green chutney.

Tips:

• You can totally skip adding green chili-ginger paste when using black pepper powder.
• You can also make this dhokla yellow by adding pinch of turmeric, seasoned with mustard and sesame seeds.
• If your batter is not fermented, you can add fruit salt just before steaming.