Perfect for lunch box, tea time or even anytime! My all time favorite!
Khatta Dhokla is a traditional Gujarati snack that can be served warm or even cold. Rice, Chana dal and Urad dal are the main ingredients to prepare traditional Dhokla. Overnight soaking, grind and then fermentation is involved in traditional method but to make it instant, I use Soji and Besan.
- Rawa 1 Cup (16 tbs)
- Besan 1/4 Cup (4 tbs)
- Salt To Taste
- Sugar 1 Tablespoon (Optional)
- Yogurt 1/2 Cup (8 tbs)
- Vegetable oil 3 Tablespoon (2 - 3 tablespoons)
- Ginger paste 1 Tablespoon
- Green chili paste 1/2 Tablespoon
- Water 1/4 Cup (4 tbs) (as needed)
- Oil 1 Teaspoon (For greasing)
- Eno fruit salt 1/2 Teaspoon
- Juice of lemon 1/4
- Oil 1 Tablespoon
- Mustard 1/4 Teaspoon
In a large bowl, mix together rawa, besan, salt and sugar.
Add in the yogurt, vegetable oil, ginger and garlic paste. Mix well.
Gradually pour in small amount of water to make a smooth paste. Set aside.
Meanwhile, boil the water in a steamer and grease the dhokla mold with oil.
When water is boiled, add in fruit salt and lemon juice. Stir well.
Pour the batter into the prepared mold and place in the steamer. Steam until done.
Meanwhile, prepare the tempering, in a ladle heat the oil and add in the mustard, cover and let it splutter. Turn off the stove.
Temper the dhokla and slice.
Serve the dhokla with fried greed chili.