Khatta Dhokla Recipe from the Gujarati cuisine is a quick fix, especially when you are tired of eating idlis. It is also a good alternative to use up the left over idli dosa batter. Today I’m going to share a quick Khatta Dhokla Recipe or White Dhokla prepared with leftover idli dosa batter, which makes it easy to whip up in no time.
Dhokla works well for breakfast, lunch, dinner or as a savoury snack with your evening tea. You can find various kinds of dhoklas like white dhokla, khaman dhokla, rava dhokla, poha dhokla etc. They are quite healthy and contain the right mix of carbohydrate and protein, which makes it a fantastic lunch box meal or a one pot meal.
Many make dhoklas from dhokla flour. If you want to make flour, then make it from 1 part rice with 1/4 part urad dal. The ingredients are pretty much the same as in idli batter and the taste is also not any different. So, I decided to make dhoklas with existing idli batter. Season the batter with ginger green chilli paste, sprinkle with some crushed black peppercorns and steam the dhoklas in any shape mold. To make it nutritious you can add finely chopped carrots, french beans, green peas, or finely chopped cabbage to the batter before steaming. Serve with coriander chutney or dates tamarind chutney or aamras (mango pulp).
According to me khatta dhokla is the North Indian version of South Indian idli but with sour and mild spicy flavour.
Dhoklas, or khatta dhoklas are what Gujaratis call dhoklas, are white in colour. Yes, you read that right. The yellow ones are ‘khaman’ and have gram flour in them. For me, dhokla means the yellow one, until my friend told me about the white one. I was also told not to call the yellow one as dhokla, if there is a Gujarati around.
I still find the yellow ones more attractive than the white ones and possibly this has worked for other non-Gujaratis to an extent too. I heard gram flour based khaman was invented after the white khatta dhokla…I may be wrong!! Well, nobody can deny the fact that the khaman is the version that has travelled across the globe and has become the biggest symbol of Gujarati food.
Off to Khatta Dhokla Recipe!!
Step-by-Step process to make Khatta Dhokla Recipe:
Making white dhoklas involves 2 simple steps:
- Preparing dhokla batter
- Seasoning the batter & steaming dhoklas
Let’s get into the process –
1. Preparing dhokla batter:
Click here to check how to make idli dosa batter and follow the instructions.
The only time consuming step for Khatta Dhokla Recipe is the fermentation process, which usually takes 8-10 hours. Usually the dhokla batter is placed in warm environment for fermentation, which is a crucial step to induce sour taste.
I’m skipping this step because I’m using leftover idli dosa batter.
2. Seasoning the batter & steaming dhoklas:
- Grease a steel plate or a round cake tin with oil.
- When you are ready to make dhokla, bring the water to a boil in steamer over medium high heat.
- The steamer must be ready by now. Mix the batter with yogurt & ground ginger green chilli paste.
- To this add salt if required.
- Now, squeeze in some lime juice in the batter and add the baking soda over it. It will bubble.
- Mix the batter well and immediately pour it into the greased pan. This process must be pretty quick.
- Now sprinkle some crushed black peppercorns over the spread batter.
- Place the plate in the steamer and steam for 10 to 12 minutes over high heat.
- Check for doneness by inserting a knife or toothpick. It is ready if it comes out clean.
- Finally, turn off the heat and remove the plate from the steamer and let it cool for a minute or two.
- Apply some ghee over the dhokla to prevent it from drying. (optional step)
- Finally, ease out the dhoklas by cutting into square or diamond shape.
Serving Dhoklas:
- Serve with coriander chutney or dates tamarind chutney. It also pairs well with aamras(mango plulp).
Khatta Dhokla Recipe | White Dhokla With Leftover Idli Batter | Idra Recipe | Gujarati Cuisine
Ingredients
- 3 Cups Fermented Idli Dosa batter
- 3 Tablespoons Sour yoghurt
- 2 to 3 teaspoons Ginger green chilli paste
- ½ teaspoon lemon juice
- ¼ teaspoon Baking soda
- ½ teaspoon crushed peppercorns
- Salt to taste
- ½ teaspoon Ghee Optional
Instructions
- Grease a steel plate or a round cake tin with oil.
- Bring water to a boil in a steamer over medium high heat.
- Mix batter with yogurt, ginger green chilli paste & add salt if required.
- Squeeze in some lime juice and add baking soda.
- Mix well and immediately pour it into the greased pan & sprinkle crushed black peppercorns.
- Place the plate in the steamer and steam for 10 to 12 minutes over high heat.
- Turn off the heat and remove the plate from the steamer.
- Let it cool for a minute or two.
- Apply some ghee over the dhokla.
- Ease out the dhoklas by cutting into desired shape.
- Serve with coriander chutney or dates tamarind chutney or aamras (mango plulp).
Notes
2. If adding baking soda, add it just before steaming.
3.You can also add a teaspoon of fenugreek seeds to the batter and ferment it.
4. You can also substitute pepper with red chilli powder or cumin powder.
Gujarati Summer Thali:
Khatta Dhokla is a part of the GUJARATI SUMMER THALI I shared …Click on the photo or link if you have missed out the thali!!
Many more to come STAY TUNED!!
Happy Cooking 🙂
Cheers!!
Padma.
