Khatta Dhokla Recipe-how to make Gujarati Thali dhokla
This is world famous Gujarati snack. When you think of gujarat,"Dhokla" Is the name comes in your mind first.Dhoklas tastes BEST at room temperature with green chutney and tea.
Rinse the rice and Chana dal. Soak them in enough water for 3-4 hours. Drain them well and then in a wet grinder, add the drained rice and Chana dal.
Grind the rice and chana dal adding 2 to 3 tablespoon water at intervals.
The batter should be thick like the idli batter.
Pour the batter in a deep bowl or pan.
Keep the batter in a warm place to ferment overnight or for 7-8 hours. After 7-8 hours you will few small bubbles on the top of batter which is a sign that your batter is fermented.
Add the Salt and Sugar in the batter.
Grease the pan in which you will be making the dhokla with oil.
Add water in your steamer or pan or pressure cooker and let the water come to a boil.
First add oil in the batter and stir well. Then add baking soda to the batter. Stir quickly so that baking soda is distributed evenly in the batter.
Pour batter on a greased pan. sprinkle red chili powder and coriander.
Place the pan with the dhokla batter in the steamer or pot or pressure cooker.
Cover and steam for 10-15 minutes or more till a tooth pick inserted in the khatta dhokla comes out clean.
When done, remove and let the khatta dhoklas become warm.
Slice and serve the khatta dhokla with coriander chutney.
for tempering:
Heat Oil in tadka pan.
Add Mustard seeds.When they crackle add asafoetida and green chili.
Remove the flame and add curry leaves.
Gently pour this tadka on Dhokla pan.
Allow them to absorb the flavor of tadka for 5 minutes to 8 min.
Slice them and serve.
Notes
If using a pressure cooker, remove the vent (whistle) and cover the lid tightly and steam for the same amount of time.
In summers, Batter will be ready in 7-8 hours when the vessel is in warm place like a microwave.