Khatta Khaman Dhokla







  • 1 cup rice

  • ½ cup chana dal

  • ½ cup sour curd

  • ¼ tsp turmeric powder

  • 1 tsp ginger green chilli paste

  • ½ cup water

  • 1 tsp eno fruit salt

  • Salt as per salt

  • 1 tbsp oil

For tempering

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 2 pinch asafoetida

  • 10-12 curry leaves

  • 1 tbsp fresh coriander leaves (chopped)

  • 1 tsp sesame seeds

  • 3-4 green chillies


Method (how to make khatta dhokla at home)

  • Soak dal and rice for 4-5 hours.

  • Grind into fine paste using curd and water.

  • Add ginger and green chilli paste.

  • Add turmeric powder, salt and keep it in a warm place for fermentation atleast for 4-5 hrs.

  • Grease one dhokla pan or any thali with the oil.

  • Boil water in the steamer.

  • Now add ginger and green chilli paste and eno fruit salt into the mixture and mix well.

  • Transfer batter into the greased pan and put in the steamer, steam cook for 12-15 minutes or till toothpick insert come out clean.

  • Let it to cool for few minutes and cut into square pieces.

  • For tempering heat oil in a tadka pan, add mustard, cumin, when it start crackle add asafoetida and slit green chillies and curry leaves.

  • Pour this tempering over the cooked and cut dhokla pieces.

  • Garnish with chopped coriander leaves and serve with green chutney.