Homemade Instant Khatta Dhokla is a quintessential snack of the state of Gujarat. You can eat it as savoury snack, breakfast, quick meals, lunch or dinner. Khatta Dhokla is also called White Dhokla (due to its colour) or Idra. Gujarati snacks have a number of dhokla recipes that are light to eat, taste delicious and ready in 20 minutes. This Khatta Dhokla is also one such instant variety that requires only a few readily available ingredients from our pantry.
The two popular varieties of this savoury spongy cake which are available in most farsan stores are Khaman Dhokla (yellow in colour) and Khatta Dhokla (white in colour). So apart from the colour, it is the main ingredient that sets them apart and actually give these two their own unique taste.
Khaman Dhokla is made out of chana dal/Gram flour and Khatta Dhokla from urad dal/ split skinless black lentils and rice/rice flour. This Dhokla called as “Khatta Dhokla” because of its sour taste. In Gujarati & Hindi, sour means “Khatta”. And we can get this sour flavour by adding the sour homemade yogurt.
The ease of preparing it makes this an ideal dish to whip up for breakfast or an evening tea-time snack. This steamed Gujarati snack is super tasty and amazingly soft too. Serve it with a nice chutney as an evening snack or breakfast or even kids lunchbox and can be made vegan too with a few changes!
Serves – 4
1-1/2 cups idle batter, preferably over fermented & sour
1 tsp baking soda
1 tsp green chillies, crushed
1/2 tsp ginger, crushed,
1/2 cup sour curd,
1 tbsp oil,
Salt as per taste,
1 tsp mustard seeds,
1/2 tsp asafoetida,
2-3 green chillies, slit length wise,
1 tsp sesame seeds,
Fresh coriander for garnishing
- Depending on the size of your streamer, heat sufficient water in it.
- Grease 2 round steel dhokla plates or one big steel container and set it aside.
- To the fermented batter, add ginger-green chilli paste, oil, curd, salt and mix thoroughly.
- Finally add in the baking soda and mix well.
- Work quickly and pour the prepared fermented batter equally into the plates/container.
- Carefully place them in the steamer. Cover and steam for 10-15 mins or until toothpick inserted comes out clean.
- Remove from the steamer, cut into diamond or square shape while still hot and set it aside.
- Heat oil in a tadka pan. Add mustard seeds and allow them to crackle. Add in the asafoetida and turn off the flame. Add in the green chillies and sesame seeds.
- Pour the tempering over the dhoklas and spread it evenly.
- Serve warm with a chutney on the side.
- You can use readymade idle batter for this recipe as well.
- Khatta dhokla tastes best when it’s sour. If your batter is not sour, you can add juice of one lemon for the pronounced sour taste.
- The batter should be thick.
- If you don’t have baking soda, you can use fruit salt.
Did you make this recipe?
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