White Dhokla is a fermented and steamed bitter cake constructed from rice, black gram and bitter yogurt. Therefore, domestically referred to as Khatta Dhokla. It’s a tasty, nutritious, gluten-free snack from Gujarati delicacies – which has a vibrant and wealthy culinary heritage. On this submit, I share the recipe to make a lightweight and spongy White Dhokla.
About White Dhokla
It’s fairly tough to not point out concerning the quintessential snack dhokla, each time we’re talking about this aspect of the Indian subcontinent. However not only a fashionable Gujarati snack, dhokla is likely one of the snacks that even I like to make in addition to eat.
The identical goes for my household too. The primary cause for that is that moreover being delicious, this cushiony delicate savory snack could be very wholesome as its steamed, and never fried.
The White Dhokla is likely one of the fashionable variations in a conventional dhokla recipe. The dish owes to the white-colored rice or idli rava, husked off-white urad dal (black gram) and bitter curd for its identify.
The white colour of all these components imparts the same colour to the ultimate dish as effectively. This batter is mildly spiced with ginger and inexperienced chilies.
Basically, the Khatta Dhokla isn’t even tempered. So, mainly there are some spice powders which might be sprinkled on prime of the dhokla earlier than steaming. As soon as achieved, it’s reduce into desired shapes and served heat or at room temperature.
These actually style superb with a aspect of chutneys like candy tamarind chutney, coriander chutney, mint chutney and even coconut chutney.
Two of the commonest dhokla varieties are this White Dhokla and the Khaman, which is the traditional steamed and tempered dhokla manufactured from gram flour or besan. Due to which, additionally it is yellow in colour.
Along with these, I additionally make Rava Dhokla, Dal Dhokla and Moong Dal Dhokla at house. All of those are hearty and tremendous scrumptious snack choices.
Extra On This Recipe
This recipe of White Dhokla is a fermented model, thus takes a very good 6 to 7 hours in its preparation. Publish which, the steaming half simply takes about 15 to twenty minutes and the dhokla is able to be served.
These are gentle, porous, healthful and a simple to organize steamed, savory rice and lentil muffins constructed from uncooked rice and husked, break up black gram a.okay.a urad dal. Nice as a gluten free snack.
Whereas dwelling in Mumbai, I might typically purchase these from the Gujarati snacks or candy outlets. Typically, readymade Khatta Dhokla flour is used to make this specific dhokla.
You possibly can even get your rice and urad dal floor in a close-by mill. When you plan to make this dhokla flour, use 250 grams of urad dal for 1 kilogram of rice.
‘Khatta’ means ‘bitter.’ Since this dhokla has a slight bitter style in it, additionally it is referred to as Khatta Dhokla. This sourness within the snack comes from the addition of the bitter curd or yogurt.
For a pronounced sourness, you’ll be able to even add some lemon juice. Nonetheless, if the curd could be very bitter, then no want for any lemon juice. There’s a trace of inexperienced chili and ginger on this White Dhokla batter. So, it’s flippantly spiced.
You possibly can examine white dhokla with idli, which can be our favourite South Indian breakfast. Nonetheless, this dhokla is bitter, spongier and spiced not like the standard idli.
Earlier than holding this dhokla for steaming, I additionally sprinkle some black pepper powder, purple chili powder and toasted white sesame seeds on the batter. This brings in a pleasant crunchy texture too on this dhokla.
For this Khatta Dhokla recipe, I’ve used basmati rice. You need to use any common rice and even idli rava. Serve it with a chutney of your selection. It tastes fab with this Papaya Sambharo or Cilantro Mint Chutney as effectively.
Step-by-Step Information
Learn how to make White Dhokla
Make Batter
1. First soak 1 cup common rice (or idli rava ) and ¼ cup urad dal (spilt and husked black gram) for 3 to 4 hours in sufficient water. Then, drain all of the water.
Add the soaked rice and urad dal in a grinder or a high-speed blender jar. Add ½ inch chopped ginger and ½ to 1 teaspoon chopped inexperienced chillies with 2 to three tablespoons water or as wanted.
Grind or mix the components. If required, you’ll be able to add extra water. The batter must be thick like Idli Batter. You need to be capable to really feel the fantastic grainy texture of rice within the batter.
When grinding, the urad dal will grind until easy and pasty, however the rice grains take extra time. A barely grainy texture of the rice within the batter is preferable.
Tip: You too can grind each the rice and the urad dal individually, in case you want.
2. Take the batter in a bowl. Add ½ cup bitter Curd (yogurt) and salt as required. Ensure that the curd or yogurt is thick and bitter to style.
If the curd has a skinny or runny consistency, the batter will find yourself develop into skinny or very skinny, which can destroy the feel.
3. Combine completely and maintain the batter to ferment in a single day or for six to 7 hours. The time taken for the batter to ferment will range with the temperature in your metropolis.
In scorching summer season months, the batter ferments rapidly, so maintain to ferment for lesser hours. In cooler seasons, it would take extra time for the batter to ferment.
4. Under is the image of the fermented dhokla batter. You need to see tiny air pockets within the batter with a faint bitter aroma.
When you really feel there isn’t a correct fermentation within the batter, maintain it for some extra hours.
5. Add 1 teaspoon oil to the batter and stir. Addition of oil helps within the softness of the dhokla.
6. Add 1 teaspoon fruit salt (Eno) to the batter. You too can add ½ teaspoon baking soda as a substitute of fruit salt.
Be fast sufficient to stir and blend the fruit salt evenly within the batter.
Steam Dhokla
7. Pour the batter in a greased steamer pan and sprinkle some black pepper powder, purple chili powder and roasted sesame seeds on prime.
The quantity of black pepper powder, purple chili powder and roasted sesame seeds is as per your style.
8. Earlier than steaming, you’ll have to maintain 2 to 2.5 cups water with a trivet in a big pan and let the water come to a boil.
Whenever you maintain the steaming pan with the batter, the water ought to already be scorching and boiling. Take care when putting the batter pan on the trivet because the water and steam might be highly regarded.
You too can use a pan like I’ve used that has aspect handles or use tongs to position the pan on the trivet.
Steam for 15 to twenty minutes or until a toothpick inserted within the dhokla comes out clear. As soon as achieved, let it cool utterly after which take away the dhokla gently on a serving plate.
9. Its not essential to mood White Dhokla. You possibly can slice it into desired form and serve straightaway as a tea-time or night snack.
You possibly can serve it both heat or at room temperature with Coriander Chutney, Mint Chutney, Coconut Chutney or with a candy chutney like Tamarind Chutney.
Professional Suggestions
- It’s important to grind the batter to a thick consistency, during which you’ll be able to really feel the fantastic grainy texture of the rice. You too can grind each the rice and urad dal individually, in order for you.
- Whereas grinding rice and urad dal, don’t add loads of water. It will trigger the batter to have a skinny consistency which make the dhokla flat after steaming and destroy the spongy texture.
- A effectively fermented Khatta Dhokla batter may have tiny air pockets in it and a faint bitter aroma. When you really feel the batter isn’t effectively fermented, then maintain it for some extra hours.
- Including the oil to the batter will make the dhokla softer.
- Rather than fruit salt or Eno, you can even add ½ teaspoon baking soda within the batter.
- If the curd or yogurt is much less bitter, you’ll be able to about ½ to 1 teaspoon lemon juice.
- The amount of purple chili powder, black pepper powder and sesame seeds might be as per your style.
- You needn’t mood this dhokla and serve it straightaway as a tea-time or night snack too.
- Making for extra folks? Scale the recipe to double or triple the measurements.
Extra Gujarati Snacks Recipes To Attempt!
Satvik – No Onion No Garlic
Snacks Recipes
Vegan Recipes
Road Meals Recipes
Please be sure you fee the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
White Dhokla | Khatta Dhokla
White Dhokla or Khatta dhokla is a fermented and steamed bitter cake constructed from rice, black gram (husked and break up urad dal) and bitter yogurt. It’s gentle, spongy and mildly spiced with ginger and inexperienced chilies.
Prep Time 7 hrs
Prepare dinner Time 25 minutes
Complete Time 7 hrs 25 minutes
Stop your display from going darkish whereas making the recipe
Making batter
Rinse the rice and urad dal a few instances in water.
Soak them collectively or individually in sufficient water for 3 to 4 hours.
Drain them effectively after which in a moist grinder, add the drained rice and urad dal.
Add chopped ginger and inexperienced chili additionally.
Grind the rice and urad dal including 2 to three tablespoons of water at intervals.
The batter must be thick just like the idli batter.
Whenever you really feel the batter, a little bit grainy texture of the bottom rice is preferable.
Pour the batter in a deep bowl or pan. Add the bitter yogurt and salt.
Stir effectively and maintain the batter in a heat place to ferment in a single day or for six to 7 hours.
Earlier than getting ready the dhoklas, grease the pan during which you can be making the dhokla with oil.
Add water in your steamer or pan or stress cooker and let the water come to a boil.
First add oil within the batter and stir effectively.
Then add the fruit salt or baking soda to the batter.
Be fast sufficient to stir effectively, in order that the fruit salt or baking soda is distributed uniformly within the batter.
Making white dhokla
Pour on a greased pan. Sprinkle with black pepper powder, purple chili powder and roasted sesame seeds.
Place the pan with the batter within the steamer or pot or stress cooker.
Cowl and steam for 20-25 minutes or extra until a toothpick inserted within the white dhokla comes out clear.
If utilizing a stress cooker, take away the vent weight (whistle) and canopy the lid tightly and steam for a similar period of time.
When achieved, take away and allow them to develop into heat.
Slice and serve the white dhokla with coriander chutney or mint chutney or coconut chutney. It’s a good tea time snack.
The leftover might be refrigerated in an coated container. Whereas serving you’ll be able to steam within the Immediate pot for one minute or heat them in an microwave sprinkling a couple of drops of water.
- Grind the rice and urad dal to a thick batter. Don’t add loads of water as this can trigger the batter to develop into skinny – which gained’t give a spongy texture when steamed.
- About ½ to 1 teaspoon of lemon juice may also be added if the yogurt is much less bitter.
- The recipe might be doubled or tripled.
Vitamin Info
White Dhokla | Khatta Dhokla
Quantity Per Serving
Energy 326 Energy from Fats 36
% Each day Worth*
Fats 4g6%
Saturated Fats 1g6%
Polyunsaturated Fats 0.3g
Monounsaturated Fats 2g
Ldl cholesterol 5mg2%
Sodium 646mg28%
Potassium 146mg4%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 3g3%
Protein 10g20%
Vitamin A 92IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.1µg2%
Vitamin C 3mg4%
Vitamin D 0.04µg0%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 82mg8%
Vitamin B9 (Folate) 8µg2%
Iron 2mg11%
Magnesium 23mg6%
Phosphorus 113mg11%
Zinc 1mg7%
* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.
This White Dhokla recipe from the archives first printed on September 2013 has been republished and up to date on November 2022.
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