khatta dhokla or white dhokla, how to make khatta dhokla recipe

khatta dhokla recipe

khatta dhokla recipe with step by step photos. khatta dhokla or white dhokla is one of the gujarati snacks that i love to make as well eat :-). any dhokla be it khaman dhokla or rava dhokla or moong dal dhokla are favorite snacks at home.

this recipe of khatta dhokla is a fermented version. it is light, healthy and easy to make snack dish. ‘khatta‘ means sour and these dhoklas do have a light sour taste. the sourness comes from the addition of sour yogurt.

for a pronounced sourness you could even add some lemon juice. however, if the curd is very sour, then no need to any lemon juice. khatta dhokla taste awesome with some sweet chutney. i had served these white dhokla with curry leaves chutney.

a proper english translation of khatta dhokla is – fermented, steamed, savory rice and lentil cakes which are light, spongy, porous and a bit sour. so they are a good gluten free snack and nutritious too. there is a hint of the taste & flavors of green chili and ginger in the dhokla. so they are lightly spiced too. they do come close to our favorite south indian breakfast snack idli. however they are sour, more spongy and spiced unlike the humble idlis.

when living in mumbai, i would often buy these from the gujarati snacks or sweet shops. generally ready made khatta dhokla flour is used to make the dhoklas. you can even grind rice and urad dal in your nearby mill. for 1 kg of rice, use 250 gms of urad dal, if you plan to make the dhokla flour.

in this recipe, i have used basmati rice with urad dal. you can use any regular rice or even idli rava.

step by step white dhokla or khatta dhokla recipe:

1: first soak 1 cup regular rice (or idli rava ) and ¼ cup urad dal for 3-4 hours. drain the water and then grind the rice, urad dal, ½ inch chopped ginger and 1 chopped green chili with 2 to 3 tbsp water. the batter should be thick. you should be able to feel the grainy texture of rice in the batter. when grinding, the urad dal will grind till smooth & pasty but the rice grains takes some more time. a slight grainy texture of the rice in the batter is preferable. you can also grind them separately if you want.

grind urad dal for making khatta dhokla

2: add ½ cup sour yogurt/curd and salt as required.

khatta dhokla batter

3: mix well and keep the batter to ferment overnight or for 7-8 hours.

khatta dhokla batter for fermentation

4: the fermented dhokla batter pic below.

khatta dhokla or white dhokla batter

5: add ½ tsp oil to the batter and stir. addition of oil helps in the softness of the dhokla.

add oil to make soft white dhokla

6: add 1 tsp eno or fruit salt to the dhokla batter. you can also add ½ tsp baking soda in place of eno. be quick enough to stir and mix the fruit salt evenly in the batter.

adding eno to white dhokla batter

8: pour the khatta dhokla batter in a greased steamer pan and sprinkle with black pepper powder, red chili powder and roasted sesame seeds. the amount of black pepper powder, red chilli powder and roasted sesame seeds is as per your taste.

khatta dhokla batter in a greased steamer pan

9: steam the khatta dhokla in a steamer or a pan for 20-25 minutes or till a tooth pick inserted in the khatta dhokla comes out clean.

khatta dhokla or white dhokla

10: khatta dhokla need not be tempered. you can serve them straight. slice khatta dhokla into squares or diamonds. you can serve khatta dhokla either warm or at room temperature with coriander chutney or with any sweet chutney.

khatta dhokla

if you are looking for more gujarati recipes then do check moong dal dhokla, methi thepla, gujarati kadhi, dabeli, methi muthia and khandvi recipe.

white dhokla or khatta dhokla recipe below:

5.0 from 3 reviews
khatta dhokla recipe | white dhokla recipe
khatta dhokla - fermented and steamed sour cakes made from rice, black gram & sour yogurt, which are light and spongy. mildly spiced with ginger and green chilies.
CUISINE: gujarati
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup regular rice or idli rava (i used basmati rice)
  • ¼ cup urad dal/spilt and husked black gram
  • ½ cup thick sour yogurt or khatta dahi
  • ½ inch ginger/adrak, chopped
  • 1 green chili/hari mirch, chopped
  • 2 to 3 tbsp water for grinding
  • ½ tsp oil to be added later to the batter
  • 1 tsp eno fruit salt or ½ tsp baking soda
  • ½ to 1 tsp oil for greasing the pan
  • rock salt as required
  • black pepper powder as required,
  • red chilli powder as required
  • roasted sesame seeds as required
  1. rinse the rice and urad dal a couple of times in water.
  2. soak them together or separately in enough water for 3-4 hours.
  3. drain them well and then in a wet grinder, add the drained rice and urad dal.
  4. add chopped ginger and green chili also.
  5. grind the rice and urad dal adding 2 to 3 tbsp water at intervals.
  6. the batter should be thick like the idli batter.
  7. when you feel the batter, a little grainy texture of the ground rice is preferable.
  8. pour the batter in a deep bowl or pan.
  9. add the sour yogurt and salt.
  10. stir well and keep the batter in a warm place to ferment overnight or for 7-8 hours.
  11. before preparing the dhoklas, grease the pan in which you will be making the dhokla with oil.
  12. add water in your steamer or pan or pressure cooker and let the water come to a boil.
  13. first add oil in the batter and stir well.
  14. then add the fruit salt or baking soda to the batter.
  15. be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.
  16. pour on a greased pan. sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
  17. place the pan with the dhokla batter in the steamer or pot or pressure cooker.
  18. cover and steam for 20-25 minutes or more till a tooth pick inserted in the khatta dhokla comes out clean.
  19. if using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
  20. when done, remove and let the khatta dhoklas become warm.
  21. slice and serve the khatta dhokla or white dhokla with coriander chutney.
about ½ to 1 tsp lemon juice can also be added if the yogurt is less sour.

{ 23 Responses }

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  1. Sneha says

    Hi dassana ji.. Ur receipes r very simple to make n delicious to eat.. N pics helps a lot.. It makes Cooking easier.. Thanks a lot..

  2. kanika says

    Hi, I tried this recipe for the second time. The dhokla always comes out to be very dry and not very soft. Is that how its is supposed to be?

  3. PRIYAV says

    I too love all types dhoklas our guju neighbours would always share it with us. I need to use some idli rava, if used in this recipe should it be soaked

  4. says

    Dassana You are the only person who can make simple food look so tempting and drool worthy. Its awesome. I have loaded qubooli recipe inmy site referring ur site.Thank you so much.

  5. says

    they look soooooo tasty dassana… i have had only teh regular yellow colour dhoklas fro a bakery in delhi.. i have always wanted to try it but never did… these dhoklas are really making me crave for it… staight away going to your other dhokla recipes…
    i love teh pics.. they really make me drool here.. they are so well made dassana.. love it..