Dhokla is a savoury steamed cake that is widely eaten for breakfast or tea-time snack in the western state of Gujarat in India. There are typically 2 common forms of Dhokla, one is yellow (Khaman Dhokla) and one is white (Khatta Dhokla). So whilst both require fermentation, Khatta Dhokla when made from scratch requires overnight fermentation for that sour undertone. The main components of the dish are a form of short grain rice, split urad daal and sour yogurt. This was my second attempt at making it and I used Ranveer Brar’s recipe for inspiration.
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Total cook time: 45 minutes + (2 hours soak + overnight fermentation)
- 110 gms idli rice (soaked for 2-3 hours)
- 55 gms split urad dal (soaked for 2-3 hours)
- ½ tsp fenugreek seeds
- 2 tbsp sour yogurt
For Khatta Dhokla:
- Overnight fermented batter
- 4-5 tbsp beetroot juice (this adds a slight colour and thins the batter. You could also add coconut water or just normal water)
- Salt to taste
- 2-3 green chillies (finely chopped)
- ½ tsp fruit salt (eno)
- 1 tbsp oil + extra for greasing
- 1 tsp mustard seeds
- 6-7 curry leaves
- 2-3 dried red chillies
- 1½ tbsp oil
- Blend the soaked rice, urad dal, fenugreek seeds and sour yogurt in a blender until a smooth paste forms. Avoid adding water.
- Add the sugar and mix it.
- Leave it in a warm place to ferment for atleast 4-5 hours or preferably overnight.
For Khatta Dhokla
- Heat a steamer with water to steam the dhokla.
- Add the beetroot juice (or equivalent slightly thin the batter) along with salt and chopped green chillies to the fermented batter. The batter should still be on the thicker side just like an idli or dosa batter.
- Next add the fruit salt (eno) to the oil and mix it.
4. Air bubbles should start to form and the batter will feel lighter.
5. Transfer the mixture to a greased plate and place it in the steamer.
6. Steam on medium to high heat for 10-12 minutes or until the top firms up. You can check if the dhokla has cooked by inserting a knife through it and it should come out clean.
7. Pour the tempering (see below) whilst the dhokla is still hot.
- Heat oil in a small kadhai or frying pan.
- Once hot, add the mustard seeds, dried red chillies and curry leaves.
- When the mustard seeds begin to splutter, transfer it to the hot dhokla and spread on top.
- De-mould the dhokla once it cools down
5. Enjoy with Coriander and Mint Chutney or on its own!
Hope you enjoy this!