KHATTA DHOKLA

INGREDIENTS

Dhokla is synonymous with Gujaratis and they carry this flag wherever they go in this world. I have seen Englishmen to Americans and also Japanese who have become fans of Dhoklas. Dhoklas are almost like Idli and are prepared in the same manner. But the taste is entirely different. Here goes the recipe.

Raw Rice/Boiled Rice Rava (coarsely powdered) 500 gms.
Bengal Gram Dhall/Urad Dhaal ( coarsely powdered ) 250 gms.
Ginger finely sliced 2" piece
Green Chillies finely cut 4 Nos.
Asafoetida powder 1 spoon
Salt to taste
Soda Bicarbonate 1/4 spoon
Red Chilli powder for sprinkling 2 spoons
Turmeric powder 1/2 spoon
Butter milk (sour) 250 ml.
Oil For smearing

Mix Rice and Dhall powders thoroughly and add salt, Soda bi carb and Turmeric Powder and add a cup of water and make a fine loose dough. Now add Butter milk and leave the dough to ferment overnight. If you want to make the Dhoklas in the evening, prepare the dough at about 9 am and leave it to ferment. By evening, the dough would have fermented just like Idly maavu but not that much fermented. 

Now add Green Chilli/Ginger,  Asafoetida and if you like, coarsely powdered Black pepper also two spoons) slowly and mix. Spread a little oil on small High sided plates ( something like Thattu Idly plates) and pour Dhokla Batter to 3/4 of its height. Sprinkle Red Chilli Powder on top of the batter evenly. Steam cook the Dhokla Batter just like Idlies. After 15 minutes, the Dhoklas are ready. Remove from steam cooker and cut in square or Diamond shapes. You may garnish with Kothumalli and serve hot with Garlic Chutney. 

Try this out and let me know. 

Ps. Some people add Soda Bicarbonate after the batter has fermented, they add this to slightly give a bounce to Dhoklas and some people avoid Soda Bicarbonate altogether. Some people Temper Dhoklas with Oil and Mustard seeds before cutting in small pieces and some make small pieces of Dhoklas and Temper separately and add generous amount of Sugar and serve piping hot. This also tastes Heavenly.

Enjoy!!!!! 

And feed back as usual would be just great.