Gujarat

Khatta dhokla

Name: Khatta dhokla
Prep time: 14 h
Cook time: 40 min
Total time: 14 h 40 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 1 cup rice; 1/4 cup urad dal (split black gram); 1/2 cup sour curd (plain yogurt, natural yoghurt); Water, for grinding; 1 inch ginger; 2 green chilli; Salt, to taste; 1/4 tsp baking soda (bicarb soda, bicarbonate of soda); 1 tbsp cooking oil (vegetable oil); 1/2 tsp crushed black pepper; Red chilli powder (indian red chili powder), for sprinkling; a handful coriander leaves (cilantro)

White, tangy and steamed from rice and urad. Khaman's older, sourer cousin.

40 minTime

8 gProtein each

mildSpice

14hPlan ahead. Soak for 14 hours first; the 40 minutes come after.

The white dhokla2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

280kcalsame

8 gproteinsame

3 gfibresame

40minutessame

Khatta dhokla, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup

Urad dal (split black gram)¼ cup

Curd (plain yogurt, natural yoghurt)½ cup, sour

Waterfor grinding

Ginger2.5 cm

Green chilli2

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Cooking oil (vegetable oil)1 tbsp

Black pepper½ tsp, crushed

Red chilli powder (indian red chili powder)for sprinkling

Coriander leaves (cilantro)a handful

Method

5 steps

1Soak rice and urad dal for 6 hours. Grind slightly coarse with curd and a little water. Ferment overnight.
2Grind ginger and chilli and add to the batter with salt and oil. Just before steaming, mix in soda with a spoon of water.
3Pour into a greased plate about 1 cm deep. Sprinkle black pepper and chilli powder on top.
4Steam on high.
5Cool slightly, cut into squares, garnish with coriander and serve with green chutney.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Khatta dhokla

White, tangy and steamed from rice and urad. Khaman's older, sourer cousin.

40 minTime

8 gProtein each

mildSpice

14hPlan ahead. Soak for 14 hours first; the 40 minutes come after.

The white dhokla2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

280kcalsame

8 gproteinsame

3 gfibresame

40minutessame

Khatta dhokla, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup

Urad dal (split black gram)¼ cup

Curd (plain yogurt, natural yoghurt)½ cup, sour

Waterfor grinding

Ginger2.5 cm

Green chilli2

Saltto taste

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Cooking oil (vegetable oil)1 tbsp

Black pepper½ tsp, crushed

Red chilli powder (indian red chili powder)for sprinkling

Coriander leaves (cilantro)a handful

Method

5 steps

1Soak rice and urad dal for 6 hours. Grind slightly coarse with curd and a little water. Ferment overnight.
2Grind ginger and chilli and add to the batter with salt and oil. Just before steaming, mix in soda with a spoon of water.
3Pour into a greased plate about 1 cm deep. Sprinkle black pepper and chilli powder on top.
4Steam on high.
5Cool slightly, cut into squares, garnish with coriander and serve with green chutney.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Khatta dhokla

Make it your way

Ingredients

Method

Khatta dhokla

Make it your way

Ingredients

Method

Make it a meal