white dhokla | khatta dhokla

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White dhokla with step by step photos. A fermented and steamed sour cake made from rice, black gram (urad dal) & sour yogurt. It is light and spongy. A nutritious and tasty low fat and gluten-free snack from the Gujarati cuisine.

Khatta dhokla or White dhokla is mildly spiced with ginger and green chilies. 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 or Chana 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 for any lemon juice. White dhokla tastes awesome with some sweet chutney or papaya sambharo. I had served them 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 dhokla. 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 (black gram). You can use any regular rice or even idli rava.

How to make white 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 take some more time. A slightly 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 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 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 chili powder and roasted sesame seeds is as per your taste.

making khatta dhokla recipe

9: steam in a steamer or a pan for 20-25 minutes or till a toothpick 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 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
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khatta dhokla recipe, white dhokla recipe
Khatta Dhokla (White Dhokla)
4.91 from 10 votes
Khatta dhokla is a fermented and steamed sour cake made from rice, black gram (urad dal) & sour yogurt. It is light, spongy and mildly spiced with ginger and green chilies.
Prep Time 8 hrs
Cook Time 25 mins
Total Time 8 hrs 25 mins

Cuisine Gujarati
Course: Snacks
Difficulty Level: Moderate

Servings 3 to 4


  • 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
  • 1 green chili, chopped
  • 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
  • red chilli powder as required
  • roasted sesame seeds as required


making batter

  • Rinse the rice and urad dal a couple of times in water.
  • Soak them together or separately in enough water for 3-4 hours.
  • Drain them well and then in a wet grinder, add the drained rice and urad dal.
  • Add chopped ginger and green chili also.
  • Grind the rice and urad dal adding 2 to 3 tbsp water at intervals.
  • The batter should be thick like the idli batter.
  • When you feel the batter, a little grainy texture of the ground rice is preferable.
  • Pour the batter in a deep bowl or pan. Add the sour yogurt and salt.
  • Stir well and keep the batter in a warm place to ferment overnight or for 7-8 hours.
  • Before preparing the dhoklas, 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 the fruit salt or baking soda to the batter.
  • Be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.

making white dhokla

  • Pour on a greased pan. Sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
  • Place the pan with the batter in the steamer or pot or pressure cooker.
  • Cover and steam for 20-25 minutes or more till a toothpick inserted in the white dhokla comes out clean.
  • If using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
  • When done, remove and let them become warm.
  • Slice and serve the white dhokla with coriander chutney.


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

Nutrition Info Approximate values

Calories: 324kcalCarbohydrates: 61gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 853mgPotassium: 134mgFiber: 4gSugar: 2gVitamin A: 140IUVitamin C: 2.5mgCalcium: 86mgIron: 1.9mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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..

    1. 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.

  2. Hi,
    Tried the khatta dhokla, loved the taste.. and the recipe was very simple. Thanks for sharing the recipe.5 stars

    1. 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.

  3. 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 🙂 🙂

    1. 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 🙂

  4. 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..

  5. 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?

    1. its soft. its soft like idli. i think the water being added is less. try adding some more water to the batter.

  6. 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

  7. 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.

  8. 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..