- soak the rice, and dals in 3 cups of water for 6 hours. Once soaked, drain the water from the rice and the dal. Transfer to a tall jar of the mixer grinder and grind the soaked dal along with green chillies, ginger, yogurt adding little water at time to make a thick batter. The consistency of the batter should be such that when you use a ladle to pour, it should be of thick flowing consistency and not a thin batter. Transfer the dhokla batter into a large bowl, stir in the salt and allow the dholka batter to ferment for 8 hours. Gently stir in the oil into the batter taking care to keep the fluffy consistency. Generously grease the dhokla plates with oil all round the sides and the base. Pour in the batter into the plates until it is half full. Sprinkle a little red chilli powder around the top of the dough. Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhokla is cooked. Allow the Khatta dhokla to rest for 5 minutes before serving them. Heat oil in a small pan on medium heat; add the mustard seeds, sesame seeds, asafoetida, curry leaves and allow them to crackle and turn off heat. Drizzle the seasoning over the Khatta Dhokla and garnish with coriander leaves. Serve.
Khatta dhokla
#myrecipe
By Sai Charan
Feb, 14th
567
Servings
4 persons
Cook Time
25 minutes
Ingredients
12
- 14
Ingredients
- Rice
- Urad dal
- Chana dal
- Curd
- Green chillies
- Ginger
- Red chilli powder
- Oil
- Salt
- Mustard
- Sesame seeds
- Hing
- Curry leaves
- Corinader
