Indian Khatta (Rice) Dhokla Recipe
When I made Khaman Dhokla with amazing results, a reader Kavita asked me for Khatta Dhokla! I promised her a recipe and here it is - 2 months later. Though I had a recipe in my notes, they were nothing like the spongy Khaman I was used to. The pores were missing and then it had a more hardened texture than the spongy one I was looking out for.
Indian Khatta (Rice) Dhokla Recipe

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Thus started experiments where I tried out at least 7 different recipes, each with not very satisfactory results. Then finally about a week ago, few modifications later, I finally got the texture I was looking out for. In the process of searching for a favorite, I have misplaced my original source that I used for as a base.
Indian Khatta (Rice) Dhokla Recipe
The result of this experiment was an airy and spongy Dhokla which has a slight tanginess (rightfully so since Khatta in Hindi means sour). The batter is almost same as South Indian Idli and so is the preparation with a slight variation. Addition of fruit salt gives it the airiness and that immensely spongy texture. You can top it with anything of your choice - roasted fenugreek seeds powder, Pepper powder, chilli powder and the list goes on. It's been raining a lot in my side of the world and as you can see I did go overboard with the chilli powder!
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes one 8 inch (2" deep) pan worth
Ingredients
  • 1-1/2 cups medium grained rice
  • 1/2 cup split black gram (urad dal)
  • 1/4 cup yogurt/curd, slightly beaten
  • 1-2 green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
  • 10-12 whole peppercorns
  • 1 tsp oil
  • 1 tsp fruit salt (Eno)
  • 1 -2 tsp of roasted sesame seeds,coarsely ground black pepper, chilli powder (optional) for garnish
  • salt to taste
Method
1. Soak the rice and black gram separately, at least for 6-7 hours.
2. Drain the rice and grind it in your processor until it becomes a paste. The texture will still feel coarse/grainy.
3. Pour it out into a large bowl.
4. Next grind the black gram. Add water only if required.
5. The texture of this is velvety and very smooth. Pour it into the same bowl with the rice batter.  Add the yogurt/curd, salt , peppercorns and mix well. Ferment overnight.
6. The next day - add the sliced green chillies (or chilli paste) and oil . Mix well.
7. Now sprinkle the 1 tsp of fruit salt over the batter and add 2 tsp of water over it (again sprinkle it on top). You will see the bubbles forming as a reaction to the fruit salt when in contact with water.
8. Take a thali (plate) which you are planning to use for steaming the dhokla. I used a Cake Pan since it fits well in my rice cooker and it was the only deep plate I have on hand. Though this is not necessary, I as a precaution additionally sprinkled a little bit of Fruit salton the plate. You don't have to do it per se.   Keep the steamer ready - there should not be a delay after the fruit salt is added to the batter. When its ready, pour the batter into the plate.
9. Once the bubbles start, very gently stir the batter for the salt to get mixed well with the batter.
10. Top it with the roasted seeds, powders etc. and steam for about 10 minutes
11. or until a knife/skewer inserted in the middle (check in multiple places) comes out clean
Let it cool for few minutes and then cut out pieces - diamond shaped or square - whatever strikes your fancy! Can you see the spongy texture? Indian Khatta (Rice) Dhokla Recipe Of course, I tried very hard to get that spongy texture in the photos..... Indian Khatta (Rice) Dhokla Recipe Hopefully - that has come through. Enjoy it as soon as you make them and with Tamarind/Mint chutney! It was good on its own too. Indian Khatta (Rice) Dhokla Recipe