White Dhokla is a fermented and steamed bitter cake comprised of rice, black gram and bitter yogurt. Therefore, regionally often known as Khatta Dhokla. It’s a tasty, nutritious, gluten-free snack from Gujarati delicacies – which has a vibrant and wealthy culinary heritage. On this put up, I share the recipe to make a light-weight and spongy White Dhokla.
About White Dhokla
It’s fairly troublesome to not point out concerning the quintessential snack dhokla, each time we’re talking about this aspect of the Indian subcontinent. However not only a common Gujarati snack, dhokla is without doubt one of the snacks that even I like to make in addition to eat.
The identical goes for my household too. The primary purpose for that is that moreover being delicious, this cushiony mushy savory snack may be very wholesome as its steamed, and never fried.
The White Dhokla is without doubt one of the common variations in a standard dhokla recipe. The dish owes to the white-colored rice or idli rava, husked off-white urad dal (black gram) and bitter curd for its title.
The white coloration of all these substances imparts an identical coloration to the ultimate dish as properly. This batter is mildly spiced with ginger and inexperienced chilies.
Basically, the Khatta Dhokla just isn’t even tempered. So, mainly there are some spice powders which are sprinkled on prime of the dhokla earlier than steaming. As soon as performed, it’s minimize into desired shapes and served heat or at room temperature.
These actually style superb with a aspect of chutneys like candy tamarind chutney, coriander chutney, mint chutney and even coconut chutney.
Two of the commonest dhokla varieties are this White Dhokla and the Khaman, which is the basic steamed and tempered dhokla manufactured from gram flour or besan. Due to which, it’s also yellow in coloration.
Along with these, I additionally make Rava Dhokla, Dal Dhokla and Moong Dal Dhokla at dwelling. All of those are hearty and tremendous scrumptious snack choices.
Extra On This Recipe
This recipe of White Dhokla is a fermented model, thus takes an excellent 6 to 7 hours in its preparation. Submit which, the steaming half simply takes about 15 to twenty minutes and the dhokla is able to be served.
These are mild, porous, healthful and a straightforward to organize steamed, savory rice and lentil muffins comprised of uncooked rice and husked, break up black gram a.okay.a urad dal. Nice as a gluten free snack.
Whereas residing in Mumbai, I’d usually purchase these from the Gujarati snacks or candy outlets. Typically, readymade Khatta Dhokla flour is used to make this specific dhokla.
You possibly can even get your rice and urad dal floor in a close-by mill. When you plan to make this dhokla flour, use 250 grams of urad dal for 1 kilogram of rice.
‘Khatta’ means ‘bitter.’ Since this dhokla has a slight bitter style in it, it’s also known as Khatta Dhokla. This sourness within the snack comes from the addition of the bitter curd or yogurt.
For a pronounced sourness, you’ll be able to even add some lemon juice. Nonetheless, if the curd may be very bitter, then no want for any lemon juice. There’s a trace of inexperienced chili and ginger on this White Dhokla batter. So, it’s flippantly spiced.
You might examine white dhokla with idli, which can be our favourite South Indian breakfast. Nonetheless, this dhokla is bitter, spongier and spiced not like the common-or-garden idli.
Earlier than preserving this dhokla for steaming, I additionally sprinkle some black pepper powder, crimson chili powder and toasted white sesame seeds on the batter. This brings in a pleasant crunchy texture too on this dhokla.
For this Khatta Dhokla recipe, I’ve used basmati rice. You should use any common rice and even idli rava. Serve it with a chutney of your selection. It tastes fab with this Papaya Sambharo or Cilantro Mint Chutney as properly.
Step-by-Step Information
Methods to make White Dhokla
Make Batter
1. First soak 1 cup common rice (or idli rava ) and ¼ cup urad dal (spilt and husked black gram) for 3 to 4 hours in sufficient water. Then, drain all of the water.
Add the soaked rice and urad dal in a grinder or a high-speed blender jar. Add ½ inch chopped ginger and ½ to 1 teaspoon chopped inexperienced chillies with 2 to three tablespoons water or as wanted.
Grind or mix the substances. If required, you’ll be able to add extra water. The batter needs to be thick like Idli Batter. You need to be capable of really feel the wonderful grainy texture of rice within the batter.
When grinding, the urad dal will grind until clean and pasty, however the rice grains take extra time. A barely grainy texture of the rice within the batter is preferable.
Tip: You can too grind each the rice and the urad dal individually, for those who desire.
2. Take the batter in a bowl. Add ½ cup bitter Curd (yogurt) and salt as required. Make it possible for the curd or yogurt is thick and bitter to style.
If the curd has a skinny or runny consistency, the batter will find yourself develop into skinny or very skinny, which can spoil the feel.
3. Combine totally and preserve the batter to ferment in a single day or for six to 7 hours. The time taken for the batter to ferment will range with the temperature in your metropolis.
In scorching summer season months, the batter ferments shortly, so preserve to ferment for lesser hours. In cooler seasons, it is going to take extra time for the batter to ferment.
4. Under is the image of the fermented dhokla batter. You need to see tiny air pockets within the batter with a faint bitter aroma.
When you really feel there isn’t a correct fermentation within the batter, preserve it for some extra hours.
5. Add 1 teaspoon oil to the batter and stir. Addition of oil helps within the softness of the dhokla.
6. Add 1 teaspoon fruit salt (Eno) to the batter. You can too add ½ teaspoon baking soda as a substitute of fruit salt.
Be fast sufficient to stir and blend the fruit salt evenly within the batter.
Steam Dhokla
7. Pour the batter in a greased steamer pan and sprinkle some black pepper powder, crimson chili powder and roasted sesame seeds on prime.
The quantity of black pepper powder, crimson chili powder and roasted sesame seeds is as per your style.
8. Earlier than steaming, you’ll have to preserve 2 to 2.5 cups water with a trivet in a big pan and let the water come to a boil.
While you preserve the steaming pan with the batter, the water ought to already be scorching and boiling. Take care when inserting the batter pan on the trivet because the water and steam will probably be extremely popular.
You can too use a pan like I’ve used that has aspect handles or use tongs to put the pan on the trivet.
Steam for 15 to twenty minutes or until a toothpick inserted within the dhokla comes out clear. As soon as performed, let it cool fully after which take away the dhokla gently on a serving plate.
9. Its not essential to mood White Dhokla. You possibly can slice it into desired form and serve straightaway as a tea-time or night snack.
You possibly can serve it both heat or at room temperature with Coriander Chutney, Mint Chutney, Coconut Chutney or with a candy chutney like Tamarind Chutney.
Professional Ideas
- It’s a must to grind the batter to a thick consistency, through which you’ll be able to really feel the wonderful grainy texture of the rice. You can too grind each the rice and urad dal individually, if you would like.
- Whereas grinding rice and urad dal, don’t add a number of water. This may trigger the batter to have a skinny consistency which make the dhokla flat after steaming and spoil the spongy texture.
- A properly fermented Khatta Dhokla batter can have tiny air pockets in it and a faint bitter aroma. When you really feel the batter just isn’t properly fermented, then preserve it for some extra hours.
- Including the oil to the batter will make the dhokla softer.
- Rather than fruit salt or Eno, you can too add ½ teaspoon baking soda within the batter.
- If the curd or yogurt is much less bitter, you’ll be able to about ½ to 1 teaspoon lemon juice.
- The amount of crimson chili powder, black pepper powder and sesame seeds may be as per your style.
- You needn’t mood this dhokla and serve it straightaway as a tea-time or night snack too.
- Making for extra individuals? Scale the recipe to double or triple the measurements.
Extra Gujarati Snacks Recipes To Attempt!
Satvik – No Onion No Garlic
Snacks Recipes
Vegan Recipes
Avenue Meals Recipes
Please make sure you fee the recipe within the recipe card or go away a remark beneath you probably have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
White Dhokla | Khatta Dhokla
White Dhokla or Khatta dhokla is a fermented and steamed bitter cake comprised of rice, black gram (husked and break up urad dal) and bitter yogurt. It’s mild, spongy and mildly spiced with ginger and inexperienced chilies.
Prep Time 7 hrs
Cook dinner Time 25 minutes
Complete Time 7 hrs 25 minutes
Stop your display screen from going darkish whereas making the recipe
Making batter
Rinse the rice and urad dal a few occasions in water.
Soak them collectively or individually in sufficient water for 3 to 4 hours.
Drain them properly after which in a moist grinder, add the drained rice and urad dal.
Add chopped ginger and inexperienced chili additionally.
Grind the rice and urad dal including 2 to three tablespoons of water at intervals.
The batter needs to be thick just like the idli batter.
While you really feel the batter, just a little grainy texture of the bottom rice is preferable.
Pour the batter in a deep bowl or pan. Add the bitter yogurt and salt.
Stir properly and preserve the batter in a heat place to ferment in a single day or for six to 7 hours.
Earlier than making ready the dhoklas, grease the pan through which you can be making the dhokla with oil.
Add water in your steamer or pan or stress cooker and let the water come to a boil.
First add oil within the batter and stir properly.
Then add the fruit salt or baking soda to the batter.
Be fast sufficient to stir properly, in order that the fruit salt or baking soda is distributed uniformly within the batter.
Making white dhokla
Pour on a greased pan. Sprinkle with black pepper powder, crimson chili powder and roasted sesame seeds.
Place the pan with the batter within the steamer or pot or stress cooker.
Cowl and steam for 20-25 minutes or extra until a toothpick inserted within the white dhokla comes out clear.
If utilizing a stress cooker, take away the vent weight (whistle) and canopy the lid tightly and steam for a similar period of time.
When performed, take away and allow them to develop into heat.
Slice and serve the white dhokla with coriander chutney or mint chutney or coconut chutney. It’s a good tea time snack.
The leftover may be refrigerated in an lined container. Whereas serving you’ll be able to steam within the Prompt pot for one minute or heat them in an microwave sprinkling a number of drops of water.
- Grind the rice and urad dal to a thick batter. Don’t add a number of water as this can trigger the batter to develop into skinny – which gained’t give a spongy texture when steamed.
- About ½ to 1 teaspoon of lemon juice can be added if the yogurt is much less bitter.
- The recipe may be doubled or tripled.
Vitamin Details
White Dhokla | Khatta Dhokla
Quantity Per Serving
Energy 326 Energy from Fats 36
% Every day Worth*
Fats 4g6%
Saturated Fats 1g6%
Polyunsaturated Fats 0.3g
Monounsaturated Fats 2g
Ldl cholesterol 5mg2%
Sodium 646mg28%
Potassium 146mg4%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 3g3%
Protein 10g20%
Vitamin A 92IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.1µg2%
Vitamin C 3mg4%
Vitamin D 0.04µg0%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 82mg8%
Vitamin B9 (Folate) 8µg2%
Iron 2mg11%
Magnesium 23mg6%
Phosphorus 113mg11%
Zinc 1mg7%
* P.c Every day Values are primarily based on a 2000 calorie eating regimen.
This White Dhokla recipe from the archives first printed on September 2013 has been republished and up to date on November 2022.
