Khatta Dhokla – Fermented & Steamed Savory Rice Cake
Khatta Dhokla is a classic Gujarati dish known for its tangy flavor, fluffy texture, and lightness—making it a beloved breakfast or brunch option. This homemade version uses everyday ingredients—no ready-made flour mix—so you can enjoy authentic Khatta Dhokla wherever you are.
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.