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KHATTA DHOKLA Recipe | | Snacks Recipe by reluctant_chef |
| | INGREDIENTS | Khatta dhoka flour (course mixture of 2 cups rice, 1/2 cup urad dal)
Dahi (yogurt)
Eno fruit salt (ideally baking/cooking soda)
Oil
Salt
Chilli powder (as topping)
Black pepper (as topping)
Ginger and green chillies paste (optional)
Mustard seeds | | METHOD | Mix 2 cups khatta dhokla flour grilled to the brim)with 1 cup dahi and 1 cup water. Let it ferment for 6-7 hours.
Once fermented, add 1/4 tsp eno fruit salt (or or baking soda (preferable), salt to taste, and mix it well. Add water to preparer batter. You can also add green chillies and ginger paste. Mix and check taste. For paper thin dhokla you will need to add more water (as shown in the pictures). Keep this batter aside.
Then grease pans which you are using for steaming with cooking oil. Pour the batter in each of the plates. If you are making paper thing soda, keep the layer of batter very thin. Sprinkle chilli powder or black pepper depending on you preference. Steam the dhoklas for roughly 10min. Once cooled, poke with a knife to check if it has been cooked. If the knife comes out with clean, dhoklas have been cooked. You can also try to make one plate paper thin dhokla and one plate regular dhola. Both types of dhoklas with black pepper and red chilli powder are ready.
Cut them into square pieces and serve with corriander chutney.
Since these steamed dhoklas always taste good when they are fresh, the third variation can be that you can sautee leftover dhoklas. Heat oil in a pan, sautee mustard seeds (rye) and smaller pieces of the dhokla and make them slightly crispy. (Smaller pieces are easier to make crispy). Your crispy dhoklas are ready.
Enjoy!
(Tip: The paper thin dosas, also called idadas, are best enjoyed with Aam Ras during the mango season. But remember they become cold very easily. The regular dhoklaa are perfect as starters in a party. And the crispy dhoklas are best enjoyed the next morning as breakfast.)
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