Khatta Dhokla

Khatta Dhokla

From   Tea Time

Prep: 14 hours

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Fusion

The most popular Gujarati snack now enjoyed all over India and outside it too


  • Batter
  • Rice 2 cups
  • Split skinless black gram (dhuli urad dal) ½ cup
  • Split Bengal gram (chana dal) ½ cup
  • Yogurt ½ cup
  • Salt to taste
  • Ginger-green chilli paste 1 tsp
  • Tempering
  • Oil 1 tbsp
  • Asafoetida (hing) ⅛ tsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Curry leaves 10 to 12
  • Fresh coriander leaves, chopped 1 tbsp for garnishing


  • Wash and soak the rice, split black gram and split Bengal gram in plenty of water in a large bowl for about 6 hours.
  • Drain and grind the mixture in a mixer, with just enough water, into a coarse dough. Take care that the batter is not runny but has the idli batter consistency. Add yogurt and salt and allow it to ferment for 6-8 hours.
  • Add green chilli-ginger paste and mix well.
  • Heat sufficient water in a steamer. Grease dhokla thalis with a little oil.
  • Half fill the thalis with the batter. Place the dhokla thalis in a steamer and steam for about 15-20 minutes or till the dhokla is cooked.
  • To make the tempering, heat oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and asafoetida. Once the seeds splutter, turn off the heat and add half the coriander leaves.
  • Drizzle the tempering over the dhoklas and cut into square or diamond shaped pieces.
  • Garnish with coriander leaves, arrange them on serving platter and serve with a bowl of chutney of your choice.