White Khatta Dhokla

Ingredients

• 1 cup Rice (Idli or Sona Masuri)
• 0.5 cup Urad Dal (Split Black Gram)
• 0.5 cup Sour Yogurt (Khatta Dahi)
• 1 tablespoon Ginger-Green Chili Paste
• 2 tablespoons Oil
• 1 teaspoon Fruit Salt (Eno) or Baking Soda
• 0.5 teaspoon Black Pepper Powder
• 1 teaspoon Salt
• 1 teaspoon Mustard Seeds
• 8 leaves Curry Leaves(optional)
• 2 tablespoons Fresh Coriander(optional)

Instructions

1. 1

   Wash and soak rice and urad dal separately in water for at least 4 to 6 hours.

2. 2

   Drain the water and grind them together into a smooth batter using the sour yogurt and a little water if needed.

3. 3

   Ferment the batter in a warm place for 8 hours or overnight until it rises and becomes airy.

4. 4

   Add the ginger-green chili paste, 1 tablespoon of oil, and salt to the fermented batter, mixing gently.

5. 5

   Grease a steaming tin; just before steaming, add the fruit salt to the batter and stir quickly until it froths.

6. 6

   Pour the batter into the tin, sprinkle black pepper powder on top, and steam for 15-20 minutes on medium-high heat.

7. 7

   Once cooled slightly, cut into squares; prepare a tempering by heating the remaining oil with mustard seeds and curry leaves.

8. 8

   Pour the tempering over the dhokla, garnish with fresh coriander, and serve with green chutney.