Khatta Dhokla
Ingredients
1 cup
Long grain rice
(Jasmine)
⅓ cup
Urad dal
¼ cup
Plain yogurt
1 tsp
Green chilies
(crushed to taste )
2 tsps
Ginger
(crushed)
¾ tsp
Salt
(or to taste)
1 Tbsp
Oil
Lemon juice
(as needed for desired sourness)
½ tsp
Eno
(fruit salt, substitute ¼ tsp baking soda)
Coarsely ground black pepper
(for sprinkling)
Red chili powder
(for sprinkling)
Instructions
1
Wash and soak rice and dal together for 6 hours or overnight.
2
Blend to a fine grain texture, using little water as needed.
3
Empty into a bowl, add yogurt, chilies, ginger, salt and oil.
4
Cover and let ferment in a warm place for 8 hours.
5
Prepare and heat dhokla steamer on high.
6
Grease two 8 inch plates.
7
Add lemon juice if needed in the batter.
8
Add Eno and stir in one direction to aerate.
9
Pour batter in 2 plates equally and evenly.
10
Sprinkle black pepper and red chili powder on top.
11
Place in the steamer and steam on high heat for 15 minutes.
12
Remove from the steamer.
13
Let cool for one minute then cut squares.
Tempering
Ingredients
2 Tbsps
Oil
1 tsp
Mustard seeds
1½ tsp
Sesame seeds
⅛ tsp
Asafoetida (hing)
Few curry leaves
Instructions
1
Heat oil, add mustard seeds.
2
When crackled, add remaining tempering ingredients.
3
Pour over the dhoklas and serve.