Khatta Dhokla

“Khaman” is the word that comes to our mind when someone says dhoklas. But moving away from the famous khaman, here is a recipe of the not so glamourous but age old favorite dhoklas of any gujarati household – the light and sumptuous white (Khatta) dhokla. Add this rice and urad dal (black split lentil) preparation to any menu and you can’t go wrong.

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Prep Time: 10 min + 6-8hrs (Time for Fermentation)    Cooking Time: 10 min   

For white dhokla we use special khatta dhokla atta (flour) (readily awayilabe in the market)
1 teacup khatta dhokla atta
1 tea cup curd
11/2 tsp chilli ginger paste
1/2 tsp soda
1/2 tsp eno
1 tbsp oil
Red chilli powder to sprinkle
Coriander leaves


  1. Mix the atta with the curd and add little water (approx 1/2 tea cup) to make the batter
  2. Keep it aside for 6 to 8 hours for fermentation 
  3. Add salt and chilli ginger paste to the batter
  4. Add oil, sodium bicarbonate and eno (add some water on it before mixing)
  5. Take a thali , grease it with oil and pour some batter to make a thin layer spread across the thali. (You could vary the thickness of the dhokla depending on your preference) 
  6. Sprinkle some red chilli powder and coriander leaves on top and steam it
  7. To keep the dhokla moist spread some oil on it

Note: You can add home made butter / malai to the batter to make the dhoklas softer


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