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Dhokla

Safed Khatta Dhokla

Safed Khatta Dhokla is a staple dish in every gujarati thali, we can say without this dish a gujarati thali is not complete. Safed/ White Dhokla is a steamed cake made of dal and rice, with essential seasoning and tempering. Safed Khatta Dhokla batter is made a couple of days earlier and kept for fermentation before it is used, a typical process followed for idly and dosa batter. This is predominantly eaten for breakfast or as snack in Gujarati’s daily routine. There are various types of dhoklas i.e. sandwich dhokla, Kaman dhokla, Rawa dhokla, Khandhavi dhokla, Toor dal dhokla (Vatali Dhokla) Let’s see how to make Safed Khatta Dhokla:
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4
Author foodopi

Ingredients

Ingredients:

  • 3 Cups Dhokla Batter
  • ¾ cup Curd
  • 2 Drops of Lemon
  • 1 tsp Chilli Paste
  • 1 tsp Ginger Paste
  • 2 tsp refined oil
  • Salt As required
  • 1 Packet Eno

For Tempering

  • 1 tsp Mustard
  • 4 to 5 Curry Leaves
  • 1 ½ tsp Till

Utensils

  • Dhokla Making Stand and Steamer
  • Or
  • Deep Pan with Lid utensil stand and stainless-steel plate.

Instructions

Method

  1. Take a big bowl and mix Dhokla batter and all the items mentioned in ingredients list expect for Eno.

  2. Meanwhile put water in the steamer and put it on heat and grease the dhokla plates before use.
  3. Now before putting the batter in the dhokla plates, put Eno and mix it and pour the batter in the plates.
  4. Keep plates in the steamer for steaming, steam the dhokla for about 15 to 18 minutes.
  5. After we remove the steamed dhokla, cut into shapes of square or diamonds as one prefers.
  6. Take a tempering vessel and heat oil and add mustard then the curry leaves and till, pour the tempering on the dhokla and mix the dhokla gently.
  7. Serve the Safed Khatta Dhokla with Dhania Pudina Chutney (Green Chutney)

Recipe Notes

Note: Please leave gap to rim of the plate while pouring the batter in the plates as the dhokla will raise when it’s getting steamed. Don’t put too much water at the bottom of the steamer as the water tends to go into plate and make the dhokla soggy......... :-(

Have used lemon as getting sour curd is very difficult, if one have sour curd it can used and skip the lemon juice.