I have a special relationship with food; the kind that is closer, stronger and purer than any other I’ve ever had. We understand each other, know each other’s strengths and misgivings and stick together no matter what. Although my eating habits and choices have drastically changed for the better over the past few years, I was and will remain a foodie at heart. I’m always up for trying new foods and recreate the ones I like in my kitchen. White khatta dhokla was introduced to me when I visited a Gujrati colleague’s place. Some tips from her expert mom and some tweaks of my own ended up in the recipe I’m sharing with you today.
While Besan dhokla is commonly known, white khatta dhokla is a different and tasty snack altogether. It is made with rice and urad dal and the fermentation and batter-making process is somewhat similar to idlis with few minor changes. Although it takes a little preparation, it is simple and easy to make. Let’s begin!
Rice – 2 cup
Urad dal – 1/2 cup
Dahi – 1 cup
Ginger – 1 1/2 inch
Green chillies – 3-4 no
Black pepper powder – 1 tbsp
Red chilli powder – 1 tbsp
Sesame seeds – 1 tbsp
Eno or baking soda – 1tsp
Oil – 2 tbsp
Salt to taste
1. Wash and soak rice and urad dal for 3-4 hours. Grind them with ginger and green chillies with very little water. We need a thick paste here.
2. Add yoghurt to this mixture and leave it overnight or for 7-8 hours to ferment.
3. Grease an edged steel plate with oil and get the steamer ready with boiling water.
4. Take half the batter and add salt, Eno and 1 tsp oil to it. Once it starts bubbling, transfer it to the greased plate.
5. Sprinkle black pepper powder, red chilli powder and sesame seeds on the top.
6. Place the steel plate in the steamer and steam for 10-15 minutes or till a skewer inserted in the middle comes out clean.
7. Repeat the process with the other half of the batter. Cut the dhoklas in squares after they’re completely cool and serve.
White khatta dhokla doesn’t need any accompaniments like chutneys, ketchup or gravy. The spices at the top give it a lovely flavour while sesame seeds offer it a slight crunch. However, I can offer you an additional, and my personal favourite, tip. If you like your food crispy
as I do, you can pan-fry them with very little oil from both sides until they’re brown. Trust me, they taste even better!
White khatta dhokla is a healthy breakfast and snack option. It is light, filling, easy to digest and can serve as a good starter for your home parties too. Try it out in your kitchen and don’t forget to share your feedback with me.
This post is a part of Blogchatter Half Marathon
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