Dhokla | How To Make Authentic Dhokla

To a non-Indian, Khatta Dhokla is described as “Fermented & Steamed Savoury Rice Cake.” It is one of the best breakfast recipes (or sometimes brunch). Because the base component is rice, it is incredibly healthful and easy to digest.

And, before we go any further, please allow me to make one essential clarification! Most of the time, people confuse “Khatta Dhokla” with “Khaman Dhokla.” These, on the other hand, are vastly different.

What is the distinction between Khaman Dhokla Recipe and Khatta Dhokla Recipe?

Khaman Dhokla, also known as Besan Dhokla or instant dhokla recipe, is a popular Gujarati food. This is simply referred to as “Khaman.” Besan, gram flour, or chickpea flour are used to make it.

Traditional Khatta dhokla, on the other hand, is made from rice-gram flour. It’s the most wonderful steamed, soft, fluffy, tangy, and spicy snack you’ve ever had. I am confident that if you try it, you will develop an insatiable hunger for this recipe.

Ingredients:

1. 2 cup rice, tiny sort grain
2. 1 cup lentils chickpeas
3. 12 cup soured curd
4. 4-5 green hot chilies
5. 1-inch ginger, seasoned to taste
6. 1 tablespoon turmeric powder
7. 4-5 minced garlic cloves (optional)
8. 2 tablespoons fruit salt (eno) or 12 tablespoons citric acid or 12 tablespoons baking soda

Homemade Method: 

• Combine rice and chickpea lentils in a mixing basin. And soak them for a minimum of 12 hours.
• After soaking for 12 hours, coarsely grind both ingredients in a food processor. It should not be made into a smooth paste. Now stir in the curd and lay the mixing bowl in a warm location to ferment for at least 8-12 hours, depending on the weather. During the summer, fermentation usually takes much less time.
• The mixture is now ready to use. Make a smooth paste of the chilies and ginger (, and garlic). Pour the paste into the fermenting mixture.
• To taste, add turmeric powder and salt.

• Meanwhile, in a pressure cooker, electric cooker, or steamer pan, heat 2 to 3 cups of water. The amount of water required is determined by the size of the steamer or pressure cooker.
• Oil the inside of a steamer pan.
• Fruit salt is the component we use to ferment the dhokla batter. Eno is an Indian brand of fruit salt. Baking soda or soda bicarbonate might be used. However, if used in excess, baking soda emits a soapy odor. Just before you’re about to steam it, add the baking soda. Finally, pour the mixture onto a greased pan and sprinkle it with coriander leaves.
• After 10-15 minutes of steaming, your dhokla is ready to eat.

Serve heated with a drizzle of peanut (groundnut) oil or Garlic chutney.

Microwave Method:

• Grease a microwave-safe basin or pan with oil.
• Pour the batter into it and microwave on high for 5-10 minutes.
• Insert a toothpick into the dhokla to test its density. If not, microwave on high for 30 seconds to 1 minute more. Still, if it isn’t done, microwave it for a few more seconds.
• Remove the dhokla from the pan and serve while it is still warm.

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