Wednesday, 4 April 2012

Khatta Dhokla ~ Sour Rice and Lentils steamed cake

Made n Enjoyed
Hello readers,
I do get lots of emails, requests and queries about DHOKLA recipe. Many ladies asks me what is the difference between KHAMAN DHOKLA and KHATTA DHOKLA ? I would like to like to explain to you my personal knowledge and experience. I hope it helps :-)



KHAMAM DHOKLA made out of only Gram flour. You don't need to soak any ingredients, you can make them instant with raising agents. They are more fluffier and softer than normal dhokla. Khaman dhokla's texture is very velvety and in taste they are sweet and tangy. Khaman dhokla's are easily available in any Indian sweet shop. You can see my KHAMAN DHOKLA recipe..



KHATTA DHOKLA made out of rice, Channa daal, and urad daal. You either soak them or if you are lucky enough to live in India, just grind them in your electric flour mill. I am posting recipe so you will see the difference between Khaman dhokla and Khatta dhokla...



Khatta dhokla mostly made in every Gujarati household. They are very healthy, great for any time snack, picnic or tea party. Now days my kids are at home because of their Easter holidays, I did make them for lunch on last weekend..Let's see recipe



NOTE :- The tadka was pre done in the batter before I made the dhokla, reason for this being that as soon as dhoklas are done, they can be consumed straight away, they are best eaten HOT !! also less oil is used if the tadka is pre done rather than afterwards, which uses more oil, so the tadka can be done after dhokla's are ready as well. Choice is yours



You will need:- Batter
  • 2 cup rice
  • 1 cup Channa daal ( split Bengal gram lentils )
  • 1/4 cup urad daal ( split black grams lentils without skin )
  • salt to taste
  • 1 cup low fat very sour yogurt beaten
Method:-
Soak the rice and lentils at least 6-7 hours or overnight. Then mixture is ground into a coarse paste adding enough water. Don't add too much water in the beginning, you can always add little water afterwards if you think batter is too thick. The batter has to be same consistency as the idli batter. Add yogurt and salt. Mix well and let it fermented for 6-7 hours in warm place. In UK takes 9-10 hours as we have cooler climate here.



You will need :-
  • 2-3 tbsp green chillies, ginger and garlic paste ( garlic paste is optional, I love it )
  • Red chili powder to sprinkle
  • 2-3 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of asafoetida ( hing )
  • 1-2 tbsp desiccated coconut
  • handful of fresh chopped coriander leaves

Method:-
Heat oil in a small pan, add mustard seeds, once they crackle add hing..turn the heat off and pour into the batter.
Add CGG paste and mix the batter.
Start heating water in a big pot and pour a mix in a deep lightly greased thali .
Sprinkle a little red chilli powder on top of the batter.
Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done.
Leave it to cool little. Cut with a clean knife into dimond or square shape.
Now garnish with a coriander and coconut.
You have your Khatta and Tasty Dhokla. Have it with green and tamrind chutney. Enjoy!

6 comments:

  1. I luv this khatta dhokla a lot,very light and yum..

    ReplyDelete
  2. mostly make it with besan. these look yummy.

    ReplyDelete
  3. Nice twist to usual dhokla, never tried this way,thanks for sharing Jags..

    ReplyDelete
  4. wonderful very interesting dhokla!!

    ReplyDelete

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