If I had to explain Khatta Dhokla to someone unfamiliar with Indian food, I’d describe it as a “Fermented & Steamed Savory Rice Cake.”
It’s one of my favorite dishes for breakfast (or even brunch) because it’s light, healthy, and easy to digest. The main ingredient is rice, which gives it a unique texture and flavor.
Before I dive into the recipe, let me clear up a common confusion: Khatta Dhokla is NOT the same as Khaman Dhokla. People often mix them up, but they are completely different dishes.
Difference Between Khaman Dhokla and Khatta Dhokla
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Khaman Dhokla, also known as Besan Dhokla or Instant Dhokla, is a popular Gujarati snack made from besan (gram flour or chickpea flour). It’s quick to prepare and has a slightly sweet and tangy taste.
On the other hand, Khatta Dhokla is made from a fermented mixture of rice and gram flour. It’s steamed, soft, fluffy, tangy, and slightly spicy. If you try it once, I’m sure you’ll love it as much as I do!
Most people use a ready-made rice and chickpea flour mix to make Khatta Dhokla, which is available in Indian grocery stores. But since this mix can be hard to find outside India, I’m sharing my Khatta Dhokla recipe without any pre-made flour mix—using simple, everyday ingredients!
Khatta Dhokla – Fermented & Steamed Savory Rice Cake
Equipment
- Blender or Grinder (for coarse grinding rice and lentils)
- Mixing bowls
- Steamer / Pressure cooker (without whistle) / Electric rice cooker
- Steaming plates or cake pans
- Lid or cloth (to cover batter for fermentation)
- Oil brush or paper towel (to grease pan)
- Toothpick (to check doneness)
- Microwave-safe dish (optional method)
Ingredients
- 2 cups short-grain rice
- 1 cup chickpea lentils (chana dal)
- ½ cup sour curd (yogurt)
- 4-5 green chilies
- 1 inch ginger
- 4-5 garlic cloves, minced (optional)
- 1 tbsp turmeric powder
- salt to taste
- 2 tbsp fruit salt (Eno) OR ½ tbsp citric acid OR ½ tbsp baking soda
- fresh coriander leaves (for garnish, optional)
- oil (for greasing)
Instructions
- Soaking the Grains (12 Hours)In a large bowl, combine 2 cups rice and 1 cup chickpea lentils.Rinse well and soak in enough water for at least 12 hours.
- Grinding and Fermentation (8–12 Hours)After soaking, drain and grind the mixture coarsely. Do not make a smooth paste—texture is key!Add ½ cup sour curd to the ground mixture and mix well.Cover the bowl and leave it in a warm place to ferment for 8–12 hours (longer in winter, shorter in summer).
- Preparing the Spiced BatterMake a paste of 4–5 green chilies, 1 inch ginger, and optional garlic.Add this paste to the fermented batter.Stir in 1 tbsp turmeric powder and salt to taste.Mix gently until evenly combined.
- Final Touch Before SteamingPrepare your steamer by boiling 2–3 cups of water.Grease the steaming tray or pan with oil.Just before pouring the batter into the pan, add 2 tbsp fruit salt (Eno) or ½ tbsp baking soda. Mix well but gently.Pour batter into the pan, garnish with coriander leaves or a sprinkle of chili powder (optional).
- Steaming and Serve WarmSteam the dhokla for 10–15 minutes. Check doneness with a toothpick—it should come out clean.Allow to cool slightly, then cut into squares and serve.Enjoy your Khatta Dhokla with peanut oil and garlic paste, green chutney, or simply as-is!
Video
Notes
Cooking Tips
- Correct Ratio is Key: Always use 1 part lentils to 2 parts rice for the right texture.
- Rough Grind: Don’t over-blend the rice and lentils—grainy texture helps fluffiness.
- Sour Curd Matters: Use sour curd, especially in winter, to aid fermentation and bring the signature tang.
- Raising Agent Timing: Add Eno or soda only right before steaming for best rise.
- Weather Watch: Fermentation times vary—longer in winter, shorter in summer. Check for bubbles or light sour aroma to know it's ready.
If you enjoy experimenting with rice-based recipes, you might also like this protein rice krispie treats recipe for a delicious and nutritious snack!
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.
