Exotic culinary & Recipes

Khatta Dhokla and Coriander-Mint Chutney Recipe

Written by Maanasi

1

Khatta Dhokla recipe with step by step pictures. Khatta Dhokla is one of the popular Gujarati snacks. This is the delicious cousin of Khaman (dhokla made with besan) and Rava Dhokla and is often served at restaurants as a part of the Gujarati Thali. It gets its name from the characteristic sour albeit delectable flavor that comes from the process of fermentation.

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You might have certainly come across tons of recipes for dhokla but this one is a keeper. It’s is not an instant dhokla recipe because the batter takes several hours to ferment. Nevertheless, the end result is worth the wait. I have noticed that people from other communities who relish this tea-time snack recipe often call it white dhokla given its untainted pale color.

Unlike other Dhokla recipes, this one is traditionally not tempered with mustard seeds and curry leaves. Biting into a spongy, pillowy khatta Dhokla is like experiencing gastronomic nirvana. The flavors are simple yet subterranean. Pair it with the spicy green chutney and you have the best snack at your disposal ever! Not to mention, this one is a healthy snack recipe and light on the tummy.

How to make dhokla in pressure cooker?

The technique of making this recipe is similar to that of khaman recipe and rava dhokla recipe. The batter is steamed for 10-12 minutes. If you do not have a steamer, you can make this dhokla in pressure cooker as well.

Take a vessel with a flat bottom that will fit into your cooker. Fill the cooker with sufficient water, place a ring or stand on its base and place the vessel containing the dhokla batter over it. The amount of water that you shall fill depends on your cooker’s requirements and the height of the ring. The water level should be less than the height of the ring should, otherwise the boiling water would touch the base of the vessel and burn the dhokla. Remove the weight and gasket from the lid before you pack the cooker close. Steam the dhokla for 12-15 minutes depending on the depth of the vessel. A thick layer of batter would need more time to get done.

Let’s get started with the Khatta Dhokla recipe. For the purpose of measurement, 1 cup = 250 ml.

Ingredients for Khatta Dhokla

  • Rice – 1 & 1/2 cups
  • Skinned urad dal – 1/2 cup
  • Water – 3/4 cup
  • Sour thick curd – 3/4 cup
  • Salt – to taste
  • Ginger – 1/2 inch piece, finely crushed
  • Green chilies – 2, finely crushed
  • Eno – 1 & 1/2 tsp
  • Red chili powder – 1/2 tsp or to taste
  • Black pepper powder – 1/2 tsp or to taste
  • Oil – 1 tsp + some more for greasing the mould

How to Make Khatta Dhokla

Take the skinned urad dal in a deep bowl.

  • Add to it the rice.

1

  • Wash and soak them together for 4-5 hrs. Then drain the water well.

a

  • Grind the rice and dal into a fine batter using some water. I needed about 1/2 cup of water.

b

  • It should have a thick consistency like idli batter. Transfer the batter to a container or a large bowl.

c

  • Whisk some yogurt.

d

  • Add the yogurt to the batter.

e

  • Mix really well.

f

  • Cover the bowl and keep it in a warm place for 8-10 hours so that the batter would ferment.

h

  • After the batter is ready, it would have a frothy layer on the top. Mix the batter well.

i

  • Add to it the oil, salt, crushed ginger and green chilies. You could also use the ginger and green chili paste. Mix the batter well.

j

  • Grease the dhokla moulds and prepare the steamer. When you are ready, add Eno fruit salt to the batter and give it a quick, brisk mix.

k

  • Pour the batter into two moulds. Sprinkle some red chili powder and black pepper powder over the batter in both moulds. Place the moulds in the steamer.

L

  • Cover the steamer and steam the dhoklas for 10 minutes. Switch off the flame. Carefully remove the moulds out of the steamer.

m

  • Allow them to cool off a bit and remove the dhokla from the mould by gently scraping its sides and then inverting it onto another plate. Cut into the desired shape.

n

  • Serve hot with green chutney.

Ingredients for Mint-Coriander Chutney

  • Coriander leaves – 1/2 cup, tightly packed
  • Mint leaves – 1/2 cup, tightly packed
  • Jaggery – a lime-sized piece
  • Tamarind pulp – 2 tbsp
  • Onion – chopped, 2 tbsp
  • Garlic – 2 cloves
  • Green chilies – 3
  • Groundnuts – 1/4 cup
  • Salt – to taste
  • Water – 5 tbsp
  • Yogurt – 2 tbsp

 

How to Make Mint-Coriander Chutney

  • In a mixie jar, take all the ingredients, except for yogurt. Grind them to a smooth paste

a1

  • Whisk the yogurt in a bowl.

a2

  • Add to it the mint-coriander chutney.

a3

  • Mix well. Mint-Coriander Chutney is ready.

a4

  • Serve it with khatta dhokla. Enjoy!

 

Khatta Dhokla and Coriander-Mint Chutney Recipehttp://mystictreasuretrove.com/wp-content/uploads/2015/09/14.pnghttp://mystictreasuretrove.com/wp-content/uploads/2015/09/14-150x150.png Maanasi Exotic culinary & Recipes
Khatta Dhokla recipe with step by step pictures. Khatta Dhokla is one of the popular Gujarati snacks. This is the delicious cousin of Khaman (dhokla made with besan) and Rava Dhokla and is often served at restaurants as a part of the Gujarati Thali. It gets its name from...
<a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/1.png"><img class="alignnone wp-image-244" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/1.png" alt="1" width="670" height="502" /></a> Khatta Dhokla recipe with step by step pictures. Khatta Dhokla is one of the popular Gujarati snacks. This is the delicious cousin of Khaman (dhokla made with besan) and Rava Dhokla and is often served at restaurants as a part of the Gujarati Thali. It gets its name from the characteristic sour albeit delectable flavor that comes from the process of fermentation. <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/2.png"><img class="alignnone wp-image-252" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/2.png" alt="2" width="670" height="500" /></a> You might have certainly come across tons of recipes for dhokla but this one is a keeper. It’s is not an instant dhokla recipe because the batter takes several hours to ferment. Nevertheless, the end result is worth the wait. I have noticed that people from other communities who relish this tea-time snack recipe often call it white dhokla given its untainted pale color. <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/3.png"><img class="alignnone wp-image-266" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/3.png" alt="" width="670" height="506" /></a> Unlike other Dhokla recipes, this one is traditionally not tempered with mustard seeds and curry leaves. Biting into a spongy, pillowy khatta Dhokla is like experiencing gastronomic nirvana. The flavors are simple yet subterranean. Pair it with the spicy green chutney and you have the best snack at your disposal ever! Not to mention, this one is a healthy snack recipe and light on the tummy. <strong>How to make dhokla in pressure cooker?</strong> The technique of making this recipe is similar to that of khaman recipe and rava dhokla recipe. The batter is steamed for 10-12 minutes. If you do not have a steamer, you can make this dhokla in pressure cooker as well. Take a vessel with a flat bottom that will fit into your cooker. Fill the cooker with sufficient water, place a ring or stand on its base and place the vessel containing the dhokla batter over it. The amount of water that you shall fill depends on your cooker’s requirements and the height of the ring. The water level should be less than the height of the ring should, otherwise the boiling water would touch the base of the vessel and burn the dhokla. Remove the weight and gasket from the lid before you pack the cooker close. Steam the dhokla for 12-15 minutes depending on the depth of the vessel. A thick layer of batter would need more time to get done. Let’s get started with the Khatta Dhokla recipe. For the purpose of measurement, 1 cup = 250 ml. <strong>Ingredients for Khatta Dhokla</strong> <ul> <li>Rice – 1 & 1/2 cups</li> <li>Skinned urad dal – 1/2 cup</li> <li>Water – 3/4 cup</li> <li>Sour thick curd – 3/4 cup</li> <li>Salt – to taste</li> <li>Ginger – 1/2 inch piece, finely crushed</li> <li>Green chilies – 2, finely crushed</li> <li>Eno – 1 & 1/2 tsp</li> <li>Red chili powder – 1/2 tsp or to taste</li> <li>Black pepper powder - 1/2 tsp or to taste</li> <li>Oil – 1 tsp + some more for greasing the mould</li> </ul> <strong>How to Make Khatta Dhokla</strong> Take the skinned urad dal in a deep bowl. <ul> <li>Add to it the rice.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/11.png"><img class="alignnone wp-image-321" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/11.png" alt="1" width="670" height="503" /></a> <ul> <li>Wash and soak them together for 4-5 hrs. Then drain the water well.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a.png"><img class="alignnone size-full wp-image-305" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a.png" alt="a" width="669" height="502" /></a> <ul> <li>Grind the rice and dal into a fine batter using some water. I needed about 1/2 cup of water.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/b.png"><img class="alignnone size-full wp-image-304" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/b.png" alt="b" width="669" height="502" /></a> <ul> <li>It should have a thick consistency like idli batter. Transfer the batter to a container or a large bowl.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/c.png"><img class="alignnone size-full wp-image-319" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/c.png" alt="c" width="669" height="502" /></a> <ul> <li>Whisk some yogurt.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/d.png"><img class="alignnone wp-image-318" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/d.png" alt="d" width="670" height="502" /></a> <ul> <li>Add the yogurt to the batter.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/e.png"><img class="alignnone wp-image-317" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/e.png" alt="e" width="672" height="503" /></a> <ul> <li>Mix really well.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/f.png"><img class="alignnone wp-image-316" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/f.png" alt="f" width="669" height="502" /></a> <ul> <li>Cover the bowl and keep it in a warm place for 8-10 hours so that the batter would ferment.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/h.png"><img class="alignnone wp-image-314" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/h.png" alt="h" width="670" height="503" /></a> <ul> <li>After the batter is ready, it would have a frothy layer on the top. Mix the batter well.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/i.png"><img class="alignnone wp-image-313" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/i.png" alt="i" width="670" height="502" /></a> <ul> <li>Add to it the oil, salt, crushed ginger and green chilies. You could also use the ginger and green chili paste. Mix the batter well.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/j.png"><img class="alignnone wp-image-312" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/j.png" alt="j" width="670" height="502" /></a> <ul> <li>Grease the dhokla moulds and prepare the steamer. When you are ready, add Eno fruit salt to the batter and give it a quick, brisk mix.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/k.png"><img class="alignnone wp-image-311" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/k.png" alt="k" width="673" height="505" /></a> <ul> <li>Pour the batter into two moulds. Sprinkle some red chili powder and black pepper powder over the batter in both moulds. Place the moulds in the steamer.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/L.png"><img class="alignnone wp-image-310" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/L.png" alt="L" width="671" height="503" /></a> <ul> <li>Cover the steamer and steam the dhoklas for 10 minutes. Switch off the flame. Carefully remove the moulds out of the steamer.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/m.png"><img class="alignnone wp-image-309" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/m.png" alt="m" width="670" height="502" /></a> <ul> <li>Allow them to cool off a bit and remove the dhokla from the mould by gently scraping its sides and then inverting it onto another plate. Cut into the desired shape.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/n.png"><img class="alignnone size-full wp-image-308" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/n.png" alt="n" width="674" height="505" /></a> <ul> <li>Serve hot with green chutney.</li> </ul> <strong>Ingredients for Mint-Coriander Chutney</strong> <ul> <li>Coriander leaves – 1/2 cup, tightly packed</li> <li>Mint leaves – 1/2 cup, tightly packed</li> <li>Jaggery – a lime-sized piece</li> <li>Tamarind pulp – 2 tbsp</li> <li>Onion – chopped, 2 tbsp</li> <li>Garlic – 2 cloves</li> <li>Green chilies – 3</li> <li>Groundnuts – 1/4 cup</li> <li>Salt – to taste</li> <li>Water – 5 tbsp</li> <li>Yogurt – 2 tbsp</li> </ul>   <strong>How to Make Mint-Coriander Chutney</strong> <ul> <li>In a mixie jar, take all the ingredients, except for yogurt. Grind them to a smooth paste</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a1.png"><img class="alignnone wp-image-327" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a1.png" alt="a1" width="668" height="500" /></a> <ul> <li>Whisk the yogurt in a bowl.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a2.png"><img class="alignnone wp-image-330" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a2.png" alt="a2" width="666" height="499" /></a> <ul> <li>Add to it the mint-coriander chutney.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a3.png"><img class="alignnone wp-image-329" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a3.png" alt="a3" width="670" height="502" /></a> <ul> <li>Mix well. Mint-Coriander Chutney is ready.</li> </ul> <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a4.png"><img class="alignnone size-full wp-image-328" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/a4.png" alt="a4" width="669" height="501" /></a> <ul> <li>Serve it with khatta dhokla. Enjoy!</li> </ul>  

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