Khatta-meetha dhokla recipe | dal-chawal ka dhokla | Gujarati dhokla recipe
Ingredients
For dhokla batter
- 1 bowl small grain rice
- 1 bowl chana dal
- 1 bowl buttermilk
- 2 tsp sugar
- ¼ cup water or as required
- 2 inch ginger
- 3-4 spicy green chilli
For khatta meetha dhokla
- Dhokla batter
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1 tsp eno fruit salt
- Oil for greasing
For dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 green chilli slits
- 10-12 curry leaves
- Pinch of hing
- ¼ cup water
- 1 tsp sugar
- Some coriander leaves
For dhokla chutney
- 1 cup coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2-3 green chilli
- ½ tsp cumin seeds
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2-3 dhokla pieces
- Water to grind chutney
Instructions
Making khatta meetha dhokla
- In a mixing bowl wash rice and dal. then add buttermilk, sugar, and some water in it. mix well and soak it for 5-6 hrs.
- Then in a mixture jar, add soaked dal-rice mixture, ginger, and green chili.
- Now without adding any water grind it. the batter should be medium thick and pouring consistency.
- Take out batter into mixing bowl and Whisk it with hand for 3-4 minutes.
- Meanwhile, add water to the pan. Cover and steam for 5 minutes.
- Add Eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Cut into the desired shape
- Now heat oil into a tadka pan, add mustard seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it.
- Add ¼ cup of water and bring it to boil on medium flame.
- Add 1 tsp sugar and mix well.
- Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
- Serve dhokla with chutney.
Making dhokla chutney
- In a mixture jar, add coriander leaves, mint leaves, ginger, green chili, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.
- Add some water and grind it into a smooth paste.
- Dhokla chutney is ready.
Notes
- soak dal-rice into buttermilk for khatta-meetha taste.
- grind soaked dal-rice with buttermilk, do not add any extra water while grinding it.
- make medium thick and pouring consistency of the batter.
- whisk batter for 3-4 minutes, so air particles incorporate in it and dhokla becomes light and fluffy.
- steam dhokla 15 min on high flame. if the toothpick comes out clean then dhokla is properly cooked
- dhokla tastes great when it is served hot.