White Khatta Dhokla
A traditional Gujarati steamed savory cake made from fermented rice and urad dal batter, characterized by its tangy flavor and white color.
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Ingredients
- 1 cup Rice (Idli or Sona Masuri)
- 1/2 cup Urad Dal (Split Black Gram)
- 1/2 cup Sour Yogurt (Khatta Dahi)
- 1 tablespoon Ginger-Green Chili Paste
- 2 tablespoons Oil
- 1 teaspoon Fruit Salt (Eno) or Baking Soda
- 1/2 teaspoon Black Pepper Powder
- 1 teaspoon Salt
- 1 teaspoon Mustard Seeds
- 8 leaves Curry Leaves(optional)
- 2 tablespoons Fresh Coriander(optional)
Instructions
- 1
Wash and soak rice and urad dal separately in water for at least 4 to 6 hours.
- 2
Drain the water and grind them together into a smooth batter using the sour yogurt and a little water if needed.
- 3
Ferment the batter in a warm place for 8 hours or overnight until it rises and becomes airy.
- 4
Add the ginger-green chili paste, 1 tablespoon of oil, and salt to the fermented batter, mixing gently.
- 5
Grease a steaming tin; just before steaming, add the fruit salt to the batter and stir quickly until it froths.
- 6
Pour the batter into the tin, sprinkle black pepper powder on top, and steam for 15-20 minutes on medium-high heat.
- 7
Once cooled slightly, cut into squares; prepare a tempering by heating the remaining oil with mustard seeds and curry leaves.
- 8
Pour the tempering over the dhokla, garnish with fresh coriander, and serve with green chutney.
Nutrition per Serving
240
Calories
8g
Protein
42g
Carbs
6g
Fat
4g
Fiber
2g
Sugar
580mg
Sodium
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