Khatta dhokla or White-colored dhokla is my in history favorite snack recipe. My mother causes it to be like a light dinner sometime. I truly enjoyed them eating within my childhood.
In my opinion the the way i explain khatta dhokla to non-Guajarati. Well, I'd express it is spongy, airy textured with sour and mild spicy flavored, steamed savory cake which is made of grain and urad dal.
Sour taste can come from sour yogurt. So make certain to make use of that. In case your yogurt isn't sour, then use little fresh lemon juice.
There's you don't need to make tempering on the top like instant rava dhokla or chana dal dhokla. This is often offered with coriander chutney or tamarind date chutney .
Lots of people like my grandmother make dhokla from dhokla flour. However I make it from grain and dal. If you wish to make flour make it from 1 part grain with 1/4 part urad dal.
Lately I've published Nylon khaman. I already pointed out that Dhokla and khaman are a couple of various things.
If you're Jain, please skip ginger root within the recipe.
Step-by-step recipe for Khatta dhokla:
3) Drain water well, combine it with grinder together with yogurt, ginger root and eco-friendly chili. Grind it right into a smooth paste with the addition of couple of tablespoons water.
7) When you're prepared to make dhokla, bring water to some boil in steamer. Also grease the pan well with oil. I have tried personally 9 inch cake pan with 1 1/2 inch high side.
Yield: 2 Servings
- Lengthy grain grain - ¾ cup (I made use of basmati)
- Urad dal (Split skinless black gram) - ¼ cup
- Ginger root - ½ inch piece
- Eco-friendly chilies - 3-4
- Sour yogurt - 3 tablespoons
- Oil - 1 tablespoon
- Sodium bicarbonate - ¼ teaspoon
- Red chili powder, pepper powder and roasted cumin powder - to sprinkle on the top
- Wash grain and urad dal under running cold water till water runs obvious.
- Soak them together in enough water for around 5-6 hrs.
- Drain water well, combine it with grinder together with yogurt, ginger root and eco-friendly chili.
- Grind it right into a smooth paste. As needed add couple of tablespoons water.
- Take it off to some bowl, add salt, mix and canopy it. Batter ought to be thick like idli batter.
- Allow it to ferment for 8 hrs or overnight in warm place
- When you're prepared to make dhokla, bring water to some boil in steamer. Also grease the pan well with oil. I have tried personally 9 inch cake pan with 1½ inch high side.
- Once steamer is prepared, add oil into fermented batter, mix.
- Add soda, mix well. Immediately pour into prepared pan.
- Sprinkle some red chili powder, pepper and cumin powder.
- Steam it for ten minutes. Check by inserting a knife or toothpick inside it, whether it arrives neat and then it's ready.
- Allow it to awesome for just a few minutes. Then reduce square or gemstone shape.
- Take it off to plate and serve.
Taste – sour, mild spicy
Shelf existence – Best offered your day it's made.
Serving suggestions – This is often offered as snack or breakfast. Serve with coriander chutney or tamarind date chutney.
Hi, I am Kanan, I share Indian vegetarian recipes and Eggless baking recipes. I FOOD and that i to Prepare. I usually use fresh ingredients within my cooking.
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Comments
Gayatri Nimbokar states
i made chakali its very easy key to managed to get it so testy and tasty i love it. i m so impress for this receipe
Glad to listen to that chakli arrived on the scene good.
gurmukh singh virdi. states
yes nice Dhokla that's simple to prepare as well as in simple way you've given information making less complicated to organize it .
