Khatta Dhokla is a traditional Gujarati snack that is served for festive meals.Khatta means sour in hindi or gujarati;but it is,actually not sour in taste,it is called so,as it is fermented in sour curd ......but really delicious and light on stomach too,again this dish is without any twist,i made it as ma mom use to make...:)

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
  • For Batter:
  • 3 cup short rice (soaked over night)
  • 1 cup split black lentil (soaked over night)
  • 1/2 cup sour yogurt
  • 2 tablespoon green chili-ginger paste or to taste or avoid
  • 1/2 teaspoon soda-bi-carb
  • salt to taste
  • water as needed
  • For Tempering:
  • 2 tablespoon oil
  • 1/4 teaspoon asafoetida
  • 1 teaspoon mustard seeds
  • Crushed black pepper as needed for sprinkling (optional)

Drain and grind rice and lentil together.
Add curd and water to the mixture to get a thick batter like consistency.Allow it to ferment for at least 6 to 7 hours.Add soda-bi-carb,asafoetida,green chili-ginger paste and salt to the batter and mix well.


Grease the plate with little bit oil and pour the batter to fill upto half the height of plate.Steam for about 20-25 min and then cut into pieces.Sprinkle pepper powder on it.


For Tempering:In a pan heat oil,a mustard seeds,asafoetidaand wnen seeds crackle pour on dhokla,serve hot with mint-coriander chutney.


NOTE:Though this dish calls for sour yogurt,but ma VEGAN friends can avoid it and use citric acid.


NOTE: As this dish contain everything,grain,lentil,dairy product and little bit fat,u can take it as a one meal dinner.


NOTE: You can add any finely chopped or grated veggies or greens to the batter to make it rich in vitamins and minerals too.

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