Gujarati Khatta Dhokla

Gujarati Khatta Dhokla are fermented and steamed savoury cakes made with lentils, rice and sour yogurt.

In Gujarati cooking, steaming is a common method to cook many recipes. Handvo , dudhi na muthiya , nylon khaman , patra and khichu are all such examples.

Yellow khatta dhokla are made with chana dal and rice. Others are made with different lentils and flavourings like these dhokla with moong dal and garlic .

My Mum always uses a ratio of 1 cup of rice and 3/4 cup of chana dal and this always works for her.

The whole cooking process requires some time. Firstly the rice and lentils are soaked then ground into a slightly coarse batter. This is fermented overnight until it turns sour and rises. Flavourings are then added and then steamed until spongy. The dhokla are finished with an aromatic tempering then served.

Here in the UK we have to wait for hot summer days to get a decent rise otherwise I use my Instant pot handvo dhokla batter recipe to ferment.

For recipe variations, try making these fun sandwich dhokla .

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

• Rice – I recommend using short grain rice and not long-grain basmati rice
• Chana dal (split Bengal gram lentils)
• Salt to taste
• Yogurt – low fat sour yogurt works best. Do not use full fat greek or greek style yogurt. The yogurt brings the tart flavour and helps with the fermentation.
• Turmeric powder
• Green chilli and ginger – crushed. You can add some crushed garlic too.
• Eno fruit salt or baking soda
• Optional to garnish – red chilli powder, desiccated coconut

Alternatively, you can purchase dhokla flour from Indian supermarkets

Tempering:

• Oil
• Mustard seeds
• Cumin seeds
• Curry leaves

Hayley’s Tips

• To make white dhokla, simply omit the turmeric powder.
• Soak the rice and dal well (8 hrs or overnight). Keep the batter mixture coarse when grinding. Smooth batter will lead to chewy dhokla.
• Allow to ferment well in a warm place, It should double in volume and smell sour.
• Do not over stir the batter after fermentation to prevent it deflating.
• If steaming the dhokla in batches, only add the eno to the batch you are about to cook.
• The batter should be pourable but not runny. Like thick pancake batter.
• Preheat the steamer or pot before placing the plate inside.
• Steam on medium heat for about 12 minutes, or until a toothpick comes out clean.
• Do not open the lid frequently while steaming.
• Pour the tempering evenly over the cooled dhokla, not hot — to avoid making it soggy.
• Let the dhokla cool for 10 minutes before cutting. This helps it set and avoids crumbling.

Equipment

Grinder or blender – To prepare the batter.

Steamer or large pot with lid – Traditional method for steaming dhokla. You can also use an idli steamer or a pressure cooker without the whistle.

Dhokla plate or shallow thali – Flat, round plate to pour the batter into for steaming.

Small pan – For preparing the tempering/tadka.

Steamer Stand or Trivet – To place the dhokla plate inside the steamer or pot.

Serving Suggestion

Serve khatta dhokla the traditional way as a snack with a cup of masala chai .

They’ll also go great with this green mint and coriander chutney , imli chutney or Rajkot special green chutney .

In the summer try this raw green mango chutney or red chilli raw mango chutney .

Dhokla will often be a part of a Gujarati thali as a farsan.

Storage

Store leftover dhokla in an airtight container and keep refrigerated for up to 1 day. Reheat in the microwave before serving. They can also be served at room temperature.

Dhokla can be frozen for up to 3 months and you should allow the dhokla to thaw at room temperature. You may find that the texture of the dhokla is not as good.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Khatta Dhokla

Ingredients

Khatta Dhokla Batter

• 1 cup rice
• ¾ cup chana dal
• ½ cup yogurt
• 3 tablespoon ginger and green chillies crushed
• 1 teaspoon turmeric powder
• 1 tablespoon salt
• ½ teaspoon eno or baking soda
• ½ teaspoon red chilli powder optional

Vaghar – Tempering

• 4 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon hing
• 1 sprig curry leaves optional

Garnish

• 4 tablespoon coriander leaves
• 1 tablespoon grated coconut optional

Instructions

Khatta Dhokla Batter

• Rinse rice and lentils in clean water, then soak in cold water atleast 8 hours or overnight.
• Add soaked rice and lentils in a blender jug, grind into a coarse paste with little water.
• Don’t add too much water in the beginning, you can always add more water afterwards if you think batter is too thick.
• The batter has to be same consistency as the idli batter. Add yogurt and mix well.
• Cover the pan with a lid and allow to ferment for 6-7 hours in warm place. (above 25℃)
• Add turmeric powder, salt, ginger, chillies and mix well. Add little water if the batter is thick.
• Heat 3 cups water in a big pot, add eno in batter and mix.
• Pour batter in a deep lightly greased thali.
• Sprinkle red chilli powder on top of the batter.
• Steam for about 12 minutes.
• Leave it to cool slightly. Cut with a clean knife into diamond or square shape.

Vaghar – Tempering

• Heat oil in a small pan, add mustard seeds and cumin seeds, once they crackle add hing.
• Tip in curry leaves, then dhokla pieces.
• Mix and saute for a couple of minutes.
• Turn off the heat, sprinkle coriander leaves and coconut.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content. First published in April 2012.

Khatta Dhokla

Ingredients

Khatta Dhokla Batter

• 1 cup rice
• ¾ cup chana dal
• ½ cup yogurt
• 3 tablespoon ginger and green chillies crushed
• 1 teaspoon turmeric powder
• 1 tablespoon salt
• ½ teaspoon eno or baking soda
• ½ teaspoon red chilli powder optional

Vaghar - Tempering

• 4 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon hing
• 1 sprig curry leaves optional

Garnish

• 4 tablespoon coriander leaves
• 1 tablespoon grated coconut optional

Instructions

Khatta Dhokla Batter

• Rinse rice and lentils in clean water, then soak in cold water atleast 8 hours or overnight.
• Add soaked rice and lentils in a blender jug, grind into a coarse paste with little water.
• Don’t add too much water in the beginning, you can always add more water afterwards if you think batter is too thick.
• The batter has to be same consistency as the idli batter. Add yogurt and mix well.
• Cover the pan with a lid and allow to ferment for 6-7 hours in warm place. (above 25℃)
• Add turmeric powder, salt, ginger, chillies and mix well. Add little water if the batter is thick.
• Heat 3 cups water in a big pot, add eno in batter and mix.
• Pour batter in a deep lightly greased thali.
• Sprinkle red chilli powder on top of the batter.
• Steam for about 12 minutes.
• Leave it to cool slightly. Cut with a clean knife into diamond or square shape.

Vaghar - Tempering

• Heat oil in a small pan, add mustard seeds and cumin seeds, once they crackle add hing.
• Tip in curry leaves, then dhokla pieces.
• Mix and saute for a couple of minutes.
• Turn off the heat, sprinkle coriander leaves and coconut.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Dudhi Chana Dal nu Shaak is an everyday Gujarati shaak made with bottle gourd, split bengal gram and tamarind.

Dudhi chana nu shaak is an easy to make one-pot meal that feels homely and comforting. It is most commonly prepared during the summer months when bottle gourd or lauki is in season along with dudhi thepla , dudhi na muthiya , dudhi khichdi , dudhi basundi and dudhi halwa .

The addition of jaggery and tamarind gives this dudhi chana nu shaak a sweet, sour and tangy flavour that is quintessential to Gujarati cuisine.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Dudhi – look for dudhi that is shiny and firm and even in colour. Frozen bottle gourd can be used in this recipe. Peel and cut into cubes.

Chana dal – specifically split bengal gram. If not available or you don’t want to use it, split yellow moong dal works fine too.

Oil – any neutral oil works

Cumin seeds and dried red chilli

Spice powders – red chilli powder, turmeric powder, cumin coriander powder, garam masala.

Tomatoes – chopped or from a tin

Tamarind pulp – optional or use lemon juice

Sugar or jaggery

Serving Suggestion

Dudhi chana nu shaak is commonly served with Gujarati Rotli or Gujarati Bhakri and basmati rice . You can add a side such as this kanda keri nu kachumber and serve in a Gujarati thali .

Storage

Store dudhi chana in an airtight container and keep refrigerated for up to 3 days. Reheat in the microwave or stove top.

You can also freeze this shaak for up to 3 months.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Dudhi Chana Nu Shaak

Equipment

• Pressure cooker or Instant Pot

Ingredients

• 3 cup bottle gourd peeled and cut
• 1 cup chana dal
• 4 tablespoon oil
• 1 teaspoon cumin seeds
• 1 dried red chilli optional
• ¼ teaspoon hing
• ½ cup tomatoes chopped
• 1 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoon cumin and coriander powder combined
• ½ teaspoon garam masala
• 1 tablespoon salt
• 2 tablespoon tamarind pulp or lemon juice
• 1 tablespoon jaggery or sugar
• 2 tablespoon coriander leaves garnish

Instructions

• Rinse chana dal under running water and soak at least 30 minutes.
• In a pressure cooker add oil, allow to heat on medium heat then add cumin seeds and hing.
• Add dried red chilli (if using), tip in chopped tomatoes.
• Cook tomatoes until soft and mushy.
• Add red chilli powder, turmeric powder, cumin and coriander and garam masala.
• Cook the masalas with tomatoes, until oil is visible on the side of the pan.
• Now add drained chana dal and dudhi. Mix well.
• Add 2 cup of water and salt, mix well.
• Close the lid and cook for 3-4 whistles. Allow the pressure cooker to cool naturally.
• Open the lid and mix the shaak, turn on the heat, and simmer the shaak for few minutes.
• Add jaggery and tamarind pulp or lemon juice.
• Mix and sprinkle the coriander leaves.

Instant Pot

• Follow the instructions as above. Cook in the Instant Pot on HIGH for 7 minutes.
• Allow for natural pressure release then sauté for 2-3 minutes. Add the jaggery and tamarind pulp and mix well.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.