Aug 3, 2014

Khatta Dhokla

Khatta Dhokla This is my first recipe for BM 43. One of my favorite snack because no oil, no fuss  easy to make. They are rich in protein, one can have Dhoklas for breakfast or dinner.You can have two or three pieces of Dhokla with a bowl of salad for dinner. 

                                                                                 Before I choose this theme  I know only one version of Dhokla that is Khaman Dhokla. Because that is the only dhokla is popular in South India (in my knowledge). When I found a few recipes for dhokla I was surprised, they are really very healthy and very interesting.
                                                                                I have adopted all my three dhokla recipes from Tarla Dalal from those this one is my first choice. Khatta Dhokla, This dhokla is in white color because we use rice and urad flour for this. This dhokla will be little sour in taste, that sour taste comes from sour curd. May be because of that the name came Khatta dhokla, khatta means sour. 
Lets check the recipe.....
For Khatta dhokla(white dhokla) flour:---
Rice  ----  2 cups I used raw rice
Urad dal ---  1 cup 
Lightly dry roast rice and urad dal, let them cool and ground in to a coarse powder
Mix both rice and dal powder.
For Khatta dhokla :----
Khatta dhokla powder --  2 cups
Sour curd  ---  1/4 cup
Green chilli paste ---  1 and half tea sp 
Oil  ---- 1 and half tea sp
Salt to taste
Warm water   --- 2 1/4 cups
Eno's fruit salt --  3tea sps 
METHOD:---
1.  Mix green chilli paste to curd whisk well Then add salt to taste, one tea sp of oil and warm water mix well .
2.Add khatta dhokla powder to curd mixture and mix well to make a paste.
Keep a side to ferment at least for 8 hours.
3. Mix fruit salt with a tea spoon water and pour over the curd and flour mixture after 8 hours. wait for few seconds and mix gently.
4. grease a thali  with remaining oil and pour the batter till 1/3 of the thali.
5. cook the khatta dhokla in a steemer for 8 minutes, insert a knife and check if it is not cooked then cook for few more minutes and switch off the heat.
6. cool slightly the cut in to pieces serve with green chutney.
SOME IMPORTANT POINTS:--
1. Add fruit salt just before steaming the dhokla.
2. Can sprinkle crushed black pepper on top to give a nice flavor and taste.
 Let's check the blogging marathon page
 

11 comments:

vaishali sabnani said...

Dhoklas are a favourite of Gujratis..so naturally Tarla ji is the best source. We also call these idada..or safed dhokla..one of the best ..and you have made them very well.

Varadas Kitchen said...

Nicely done. Rice flour and urad dal is a lovely combination for dhokla.

Srividhya Manikandan said...

Interesting. Can we try this with Idly dosa batter?

Manjula Bharath said...

wow dhokla looks very soft and delicious :) I love khatta dhokla a lot !!

Suma Gandlur said...

Healthy and filling dhoklas. I too am eying these dhoklas for my dhokla week.

Priya Suresh said...

I always want to give a try to this Khatta dhokla, looks fabulous..

Srivalli said...

That's a good one padma, Dhoklas are good to have...

Sapana Behl said...

Khatta dhokla looks tasty. I have also adapted recipes from her site for next week.

Sarita said...

Dhoklas are so addictive..look yummy

Harini-Jaya R said...

Good one, Padma. Love these cute dhoklas.

Pavani N said...

Perfectly made dhoklas.