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We’re all staying inside and trying to make the most of the time we’re getting with our family. For a lot of people, food has been a bonding factor and cooking is a great way to keep everyone’s spirits up.
Today we are sharing 2 Dhokla recipes – Khatta Dhokla & Khaman Dhokla – that are yummy and easy to make. They tick the right boxes of being spongy and soft.
If you are wondering what is Khatta and Khaman Dhokla, well, Khaman Dhokla is yellow in colour and Khatta Dhokla is white in colour. Besides the colour, there are some ingredients that set them apart. Let’s have a look at the recipes below and start cooking!
White Dhokla / Khatta Dhokla recipe
It is a very popular Gujarati recipe relished by people all over the world. One can use Dhokla atta easily available in the market or we can make it from scratch.
- 2 Bowls White Rice
- 1 Bowl Urad Dal
- 1 Cup Sour Curd
- 1-2 Cups Warm Water
- 1/2 Tsp Green Chilli & Ginger Paste
- Pinch of Black Pepper Powder
- Mustard Seeds
- Curry Leaves/ Kari Patta
- Sesame Seeds
- 1-2 Tbsp Oil
- Pinch of Asafoetida/ Hing
- 1/4 Tbsp Baking Soda
- Salt to Taste
- Red Chilli Powder ( optional)
Note: To make the classic Khatta Dhokla you can use the Dhokla atta from the market and add curd and ferment it or can make the batter from scratch as below.
- Grind the rice and urad dal in a mixer grinder to a fine powder.
- Add 1 cup of sour curd to this powder and slowly add warm water to this and mix it well.
- Cover & let the batter ferment for 5-6 hours or overnight.
- Once the batter is fermented, add all the above-mentioned ingredients as per your taste.
- Add 1 spoon of oil to this batter makes it fluffy and soft.
- Mix it well for 2-3 mins and then grease your plate with oil and pour the batter in that.
- Top it with red chilli or black pepper powder if you like. Allow it to cook in a steamer for 10-12 mins.
- Turn off the flame and check if done. Once done allow it to cool for 3-4 mins and make pieces.
- Make a tadka with mustard seed, curry leaves and sprinkle sesame seeds over the dhokla.
- Serve it with aam raas, green chutney, gud keri pickle or chunda pickle.
Khaman / Yellow Dhokla
- 1 Bowl Chana Dal
- 3-4 Tbsp Lemon Juice
- 1/2 Tbsp Green Chilli & Ginger Paste
- Salt to Taste
- Pinch of Turmeric Powder
- Pinch of Hing ( Asafoetida)
- 1/4 Tsp Baking Soda
- 2 Tbsp Sugar (or as per your taste)
- Soak a bowl of yellow chana dal for 6-8 hours or overnight
- Coarse grind it to form a paste with little water. You can keep it aside for 2-3 hours if possible or can make it instantly also.
- Add green chilli & ginger paste, lime juice, sugar, salt, turmeric powder, hing, baking powder and salt to taste.
- Mix it well
- Heat your steamer & grease your plate.
- Pour the batter after mixing it very well.
- Allow it to steam for 18-20 mins
- Check with a knife or if it’s cooked and it comes out clean.
- Allow it to cool for 5-6 mins and then make pieces
- You can relish it with coriander mint chutney just like that or you can add a nice tadka on it with oil, mustard seeds, sesame seeds & curry leaves.
- Garnish with coriander and coconut ( optional).
Tip – allow the batter to ferment for 3-4 hours. It will make dhoklas even softer & fluffier and you need less baking soda then.
Try out the recipes and tell us which one was your favourite. Tag us @kidsstoppress when you do! We love to know what’s cooking in your kitchens!