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.
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)
Once it ferments, add salt, baking soda, turmeric, some crushed pepper as required and mix well. Add buttermilk or water if needed.
Now pour the pudding in an oiled dhokla plate and sprinkle a pinch of red chilli on top. And boil for 10-12 minutes.
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.
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.
Serve khatta dhokla with green chutney, red chutney or tomato ketchup of your choice.
(I have made fenugreek masala chutney here.)
