Khatta Dhokla


    batter:2 cups rice
    1/2 cup urad dal
    1/2 cup channa dal/ split gram lentil
    1/2 cup yogurt

    Salt to taste
    1 teaspoon green chilli-ginger paste

    Ingredients for seasoning
    1 tablespoon oil

    1/8 tsp hing
    1 teaspoon mustard seeds
    1 teaspoon cumin seeds
    10-12 curry leaves
    ½ tbsp chopped coriander leaves for garnishing

preparation method

Soak the rice, channa dal and urad dal in plenty of water for about 6 hours. Grind the mixture into a coarse dough adding just enough water and care to not make it watery. The dough has the same consistency as the idli dough . The consistency is when you use a laddle it does not pour itself but falls in dollops.

Add the yogurt and salt and allow it to ferment for 6-8 hours.

Add salt, green chilli-ginger paste and mix well.

Apply a little oil to a dhokla thali( flat metal with low rim). Pour enough batter so as to fill half the height of the thali.
Place the dhokla plates in a steamer and steam for about 15 – 20  minutes, until the dhokla's are cooked.

Heating oil in a small frying pan ; add the heeng, mustard, and curry leaves. Once the crackle, turn of heat. Add half of the chopped coriander leaves . Drizzle the seasoning over the dhoklas and garnish with coriander leaves.

Cut the dhokla into pieces and serve with your choice of chutney



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By: Chef Rakesh Sethi

Show: Tea time with rakesh sethi

Prep:20 Mins Cook: 15 to 30 minutes

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