Khatta Dhokla
Cooking Instructions
- 1
Soak daal rice separately in a bowl for 4 to 5 hours along with methi dana. Wash daal rice and soak well as required water.
- 2
Soak poha for 15 mins just before grinding the batter.
- 3
Grind urad daal, then rice+poha to make a thick paste. Add 1/2 cup of water if needed.
- 4
Mix ground batter properly and let it ferment overnight in a warm place.
- 5
To this fermented batter add some salt and a spoon of oil and mix the batter thoroughly.
- 6
Now take steamer and heat sufficient water in it. Grease the dhokla plates and pour the batter equally into the plates. Sprinkle some red chilli powder. Place the plates in the steamer. Cover it and steam for 10 min. After 10 min check the dhoklas with a toothpick and remove it from the steamer.
- 7
Now prepare the tampering for dhoklas. Heat oil in a pan when heated add mustard seeds, curry patta, green chillies and sesame seeds, a little bit hing(optional) And pour the tempering over the dhoklas. I always cut the dhoklas before pouring the tempering.
- 8
Garnish with Coriander leaves and enjoy with tea.
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