Khatta Dhokla

Khatta Dhokla essentially means sour (khatta) dhokla. Unlike the ordinary gujarati dhoklas which are made from besan, this variety is made of rava or rice flour. It is made fluffy by steaming and then seasoned with mustard seeds, curry leaves and jeera.

khatta dhokla

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Prep and cooking time: 8 hours 25 minutes


  • 1 cup regular Rice or Idli Rava
  • ¼ cup Urad dal/spilt and husked Black Gram
  • ½ cup thick sour yogurt or khatta dahi
  • ½ inch Ginger (adrak), chopped
  • 1 Green Chili (hari mirch), chopped
  • 2 to 3 tbsp water for grinding
  • ½ tsp oil to be added later to the batter
  • 1 tsp Eno Fruit Salt or ½ tsp Baking soda
  • ½ to 1 tsp oil for greasing the pan
  • Rock salt as required
  • Black Pepper powder as required,
  • Red Chilli powder as required
  • Roasted Sesame seeds as required


  • Rinse the rice and urad dal a couple of times in water. Soak them together or separately in enough water for 3-4 hours.
  • Drain them well and then in a wet grinder, add the drained rice and urad dal. Add chopped ginger and green chili.
  • Grind the rice and urad dal adding 2 to 3 tbsp water at intervals. The batter should be thick like idli batter.
  • When you feel the batter, a little grainy texture of the ground rice is preferable.
  • Pour the batter in a deep bowl or pan. Add the sour yogurt and salt. Stir well and keep the batter in a warm place to ferment overnight or for 7-8 hours.
  • Before preparing the Dhoklas, grease the pan in which you will be making the Dhokla with oil.
  • Add water in your steamer or pan or pressure cooker and let the water come to a boil.
  • First add oil in the batter and stir well. Then add the fruit salt or baking soda to the batter. Be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.
  • Pour on a greased pan. Sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
  • Place the pan with the Dhokla batter in the steamer or pot or pressure cooker.
  • Cover and steam for 20-25 minutes or more till a toothpick inserted in the Khatta Dhokla comes out clean.
  • If using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
  • When done, remove and let the Khatta Dhoklas become warm.
  • Slice and serve the Khatta Dhokla or white Dhokla with coriander chutney.


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