A tangy and spicy twist on the classic Dhokla, made with yogurt and fermented rice.
Khatta Dhokala (खट्टा ढोकला)
Description
Khatta Dhokala is a popular Gujarati snack known for its unique combination of tanginess and spiciness. Made from rice and yogurt, this savory steamed cake is fermented to achieve a soft, fluffy texture. Often served with chutney, it’s a healthy and flavorful snack that reflects the traditional flavors of India.
Ingredients
For the Tadaka
Instructions
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Wash all the lentils and rice in water and soak them in buttermilk for 2 hours. Once it gets soaked, crush it well with ginger-chilli. And leave it to ferment for another 5-6 hours. (I also added coriander along with the soak here)
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Once it ferments, add salt, baking soda, turmeric, some crushed pepper as required and mix well. Add buttermilk or water if needed.
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Now pour the pudding in an oiled dhokla plate and sprinkle a pinch of red chilli on top. And boil for 10-12 minutes.
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Now let's prepare the tadaka till the dhokla is ready. Heat oil in a pan. When the oil is hot, add mustard, asafoetida and also add chillies and curry leaves.
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Once the dhokla is ready, remove it from the steamer and cut its diamond shape. And with the help of a spoon, spread the mixture that has been poured from above over the dhokla.
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Serve khatta dhokla with green chutney, red chutney or tomato ketchup of your choice. (I have made fenugreek masala chutney here.)
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