white dhokla recipe | khatta dhokla recipe | how to make white dhokla

Jump to Recipe
khatta dhokla recipe, white dhokla recipe

khatta dhokla or white dhokla is a fermented and steamed sour cake made from rice, black gram & sour yogurt. it is light and spongy. white dhokla is mildly spiced with ginger and green chilies.

4.89 from 9 votes
total time:
505minutes

white 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 dal dhokla are favorite snacks at home.

khatta dhokla recipe, white dhokla recipe

this recipe of white 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. white dhokla taste awesome with some sweet chutney or papaya sambharo. 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.

if you are looking for more gujarati recipes then do check:

khatta dhokla recipe, white dhokla recipe
4.89 from 9 votes
print

khatta dhokla recipe

khatta dhokla or white dhokla is a fermented and steamed sour cake made from rice, black gram & sour yogurt. it is light and spongy. white dhokla is mildly spiced with ginger and green chilies.
course snacks
cuisine gujarati
prep time 8 hours
cook time 25 minutes
total time 8 hours 25 minutes
servings 3 to 4
rough calories per serving 324 kcal
author dassana amit

ingredients (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 curd (khatta dahi or sour yogurt)
  • ½ inch ginger, chopped (adrak)
  • 1 green chili, chopped (hari mirch)
  • 2 to 3 tablespoon water for grinding
  • ½ teaspoon oil to be added later to the batter
  • 1 teaspoon eno fruit salt OR ½ teaspoon baking soda
  • ½ to 1 teaspoon oil for greasing the pan
  • rock salt as required (sendha namak)
  • black pepper powder as required (kali mirch powder)
  • red chilli powder as required (lal mirch powder)
  • roasted sesame seeds as required (bhuna til)

how to make khatta dhokla recipe

making white dhokla batter

  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.

making white dhokla

  1. pour on a greased pan. sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
  2. place the pan with the dhokla batter in the steamer or pot or pressure cooker.
  3. cover and steam for 20-25 minutes or more till a tooth pick inserted in the white dhokla comes out clean.

  4. if using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
  5. when done, remove and let the white dhoklas become warm.

  6. slice and serve the white dhokla or white dhokla with coriander chutney.

recipe notes

  • about 1/2 to 1 tsp lemon juice can also be added if the yogurt is less sour.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url - khatta dhokla recipe on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

TRENDING NOW

how to make white dhokla or khatta dhokla

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 recipe

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

batter to make khatta dhokla recipe

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

batter to make khatta dhokla recipe

4: the fermented dhokla batter pic below.

batter for khatta dhokla or white dhokla recipe

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

making soft white dhokla recipe

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 for white dhokla recipe

8: pour the white 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.

making khatta dhokla recipe

9: steam the white 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 recipe, white dhokla recipe

10: white 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 recipe, white dhokla recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

39 comments/reviews

  1. I prepared khatta dhokla today and it was very tasty. Thanks for the recipe

    • Welcome Kirti. Thanks for giving 5 star rating to dhokla recipe.

  2. Hi..everytime i leep the dhokla batyer fpr fermantation,nothing happens to it..it remains the same even after 7 to 8 hours ..i mean it should rise a little..but nothing happens to it..what can be the reason for it..can you please help..

    • for proper fermentation a warm room temperature is required. so in a cold climate fermentation takes a lot of time. so you can keep the batter for some more hours till you see the batter risen a bit.

  3. do we newd to cover the bowl too separately when steaming it in pressure cooker?

    • no need to cover with a bowl.

  4. Hi,
    Tried the khatta dhokla, loved the taste.. and the recipe was very simple. Thanks for sharing the recipe.

    • Welcome Saishree

  5. can we use urad dal flour and idli rava instead of grinding the urad dal and rice?

    thanks

    • you can use urad dal flour and idli rava. use the same proportion as mentioned in the recipe which is 1 cup of idli rava and 1/4th cup of urad dal flour.

  6. Niceeeee

    • thanks 🙂

  7. Please post eggless cake

    • anju, i will try to add some more eggless cake recipes.

  8. Hiiii dassana ji,
    I hv tried many of your recipes n to my surprise all came with good success.. My hubby loved all the recipes i tried from your site… Yesterday only i made the sooji halwa n he njoyed with lots of appreciation.. Thankkss alot to your effort.. It makes each recipe understand well with photos .. Very easy n best to cook.. We r vegeterian n this site is vry helpful for us.. I tried khaman dhokla n it was awesome.. Nxt i will try this 🙂 🙂

    • pleased to know subhangini you have tried so many recipes and you liked them. surely keep trying more recipes and share your feedback and thankyou 🙂

  9. 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..

    • welcome sneha. thanks for sharing your positive feedback.

  10. Wonderful

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible