Khatta Dhokla: Make it with idly/ dosa batter!
Hello friends 🙏🏻Today I am going to share an easy recipe made with idly/ dosa batter. Today I am sharing khatta dhokla recipe. As we all are fond of eating khaman or dhoklas, I thought of making khatta dhokla.
But before making dhoklas, lets read about it. Dhokla is a vegetarian culinary dish which originates from Gujrat.Its made of rava/ sooji and chickpea flour normally. In gujarat it is made of fermented batter of chana dal( gram dal) and rice.Dhokla can be eaten for breakfast and as a side dish or even snacks. Its steamed and light on stomach.
Then there comes white dhokla or khaman. White dhokla is made of dosa/ idky batter or sooji. And khaman is purely made of chickpea flour( besan).it was first called as Dukkia in jain text from 1066 CE. Then it changed to dhokla in 1520 CE.You can even make dhokla with veggies like lauki ( bottle gourd), corn and even mix veggies to give it a healthy twist. Lets make khatta dhokla. Its made with fermented batter of rice and gram dal. But I had idly batter as a leftover so just made it.
Ingredients we need:
1.Idly batter-2 cup( should be somewhat sour)
2.Sour curd-1/2 cup
3.Salt-as per taste.
4.Green chilli-2-3( chopped finely)
5.Grated ginger-1/2 inch
6.Asafetida / heeng -a pinch
7.Oil
8.Eno-1 sachet.
For tempering :
1.Mustard seeds-1 tsp
2.Curry leaves-10-15
3.oil
4.Heeng-a pinch
5.Green chili-2-3( long slit)
6.white sesame seeds-2 tsp( til)
coriander leaves and red chilli powder for garnishing.
Preparation( Serves -3( 30 mins))
1.Take the fermented idly batter and pour in a bowl, add curd, salt, green chilli, ginger, heeng, oil -1 tsp.
2.Mix it well and keep it aside for 10 mins.
3. Now keep a steamer( be it idly cooker, dhokla maker) and add water and let it boil for 10 mins.Now take a utensil and grease it with oil and keep it aside.
4.After our batter is done and water is boiled, check the batter. It should be flowy consistency.
5.Add 1 packet eno and water and mix it well.. Tap it well and place in the steamer.
6.Keep it on high flame for first 5 mins and then keep the flame on medium high and let it cook for 20 mins.
7.After 25 mins our dhokla should be done. Now take a knife and check whether it comes clean, if it sticks then leave it for 10 mins extra.
8.Now take the utensil out, just let it cool and try to unmould the dhokla.Just make pieces of dhokla.
9.Our dhokla is ready and now it should be tempered. Take a nonstick pan, addoil, mustard seeds, heeng, curry leaves, white til, green chilli and add the dhoklas.
10.Garnish it with coriander leaves and red chilli powder. Serve it with green chutney.
Note:Youtube link
1.If you dont have sour curd, add lemon juice-1/2 lemon or depends on how much sour you like.
2.After the dhokla is cooked just let it cool and then unmould it. If you try to unmould it when its hot, it will break or half will stick to the bottom of thw utensil.
3.You have to grease well with oil.
4.The batter should be sour(2-3 days old).
The green chuteny should be spicy. 😜
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