Khatta Dhokla is yet another version of Dhokla from the State Of Gujarat In India ..
Khatta means sour in Hindi .. This Steamed sour cake is made by fermenting the rice and lentils batter over night along with few spices ..
People get confused with khaman and Dhokla
Khaman is made using chickpea flour/ besan and dhokla is made from rice & dal batter which is fermented over night .
1 Cup Rice
1/2 cup urad dal / split black Gram
1/2 cup Toor dal / split pigeon gram
1/2 cup sour yogurt/ Curd
1 tbs green chili , ginger paste ( around 2 green chiles and 1 inch ginger)
1/4 teaspoon asafoetida optional
1 tsp red chilli powder for sprinkling on top
1 tablespoon oil
2 teaspoons enos OR Any fruit salt
Salt as per taste
Ingredients for seasoning
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
3-4 green chiles slit into quarters
5-6 curry leaves chopped
Fresh chopped cilantro leaves for garnishing
1.Soak Rice, and both the daal in enough water for minimum
2.Grind the mixture along with yogurt adding water as needed to make a thick batter.
3.Mix in salt and ginger chili paste and let the batter ferment overnight ( just like Idli batter
4.When you are ready to make dhokla, bring the water to a boil in steamer.
Grease the Dhokla Thali’s with oil all over .
1.Now is the time to add Eno/ Fruit salt to the batter and mixing lightly Pour the batter into the thali until half full.
2.Sprinkle a little red chilli powder on top of the batter .
3.Place the dhokla plates in a steamer and steam on medium heat for 10-15 mins minutes or until the dhokla’s are cooked through ( to test where as they are cooked insert a tooth pick into the center and check , if it comes out clean then the Dhokla is cooked )
TO TEMPER KHATTA DHOKLA
1.Heat oil in a small pan on medium heat. Once hot add the mustard seeds & allow them to crackle.
2.Now add sesame seeds, green chilies and curry leaves let them fry for a min and then turn the heat off .
3.Drizzle the seasoning all over the Khatta Dhokla’s and garnish with coriander leaves ..
4.Cut the Khatta Dhokla into desired shapes and serve with Green Chutney or Garlic chutney and peanut oil.
Do not make batter either too thick or too thin or it will not be spongy .
Always steam on medium heat.
As soon as eno bubbles up, do things quickly. Immediately pour into pan and steam.
Diwali is not complete without Chaklis . Chaklis are crispy spiral snack made from rice flour & is a perfect snack to go along with tea or coffee .
Ingredients needed for Chaklis are :
Rava / semolina – 1/2 cup
Rice Flour – 1 cup
Salt to taste
Chilli Powder – 2 tsp
Soft Unsalted Butter – 1 tblspn
Asafoetida / Hing – 1/2 tsp
Sesame Seeds – 1 tbs
Cumin seeds 1 tsp
Water – 1 cup + 1/4 cup
Heat 1 cup of water in a sauce pan, once it comes to a boil, add the sooji and mix well till it becomes like a soft dough .
Bring this dough to room temperature.
Add salt, sesame seeds, butter, chili powder and asafetida to the sooji dough and mix well.
Now add in rice flour and start mixing it nicely , if you find the batter too dry, add in some water and make a soft dough.
The consistency of the dough should be soft .
Cover and let it rest for 30 mins .
Preheat the oven to 400 degree F. Take one big baking tray and line it with parchment paper or aluminium foil. Make chakari and put it in the oven to bake. Bake it for 15 minutes and then turn it around. Again bake it for around 10-15 minutes. Chakari should be a very very light brown in color. Take them out and store in airtight container.
For Deep frying
Heat oil in a frying pan. Make chakari with use of the mold and put them on paper. Put chakari in batches and fry them until golden brown, on medium slow flame. Take them out and drain out excess oil on absorbent paper. Store them in air tight container.
Sorghum flour : 2 cup.
Rice flour 3/4 cup.
Salt : 1 1/2 tsp
Cumin seeds : 2 tsp.
Freshly crushed black Pepper 2 teaspoon
Oil : 6 tbsp
Baking soda : 1tsp
Water : around 1 cup
Preheat the oven to 375*F or 190*C.
Take all the dry ingredients in a big bowl. Add oil and mix them gently with hands. It will resemble like coarse bread crumbs.
Add small amount of water and gather the mixture together into a firm dough .
Take a little dough , roll and form a small disc on your palm . Finish all the dough similarly . The round discs can be in the range of 3 to 4 inches in diameter. It will yield 20-25 small discs.
Lay these out on a baking tray and prick the discs with Fork 2-3 times to avoid them from puffing up while baking
Bake at 375*F for 20-25 minutes till pinkish in color. You can even flips the discs over after 10 to 12 mins for even cooking .
These can be served with spicy pickles and chutneys .