Khatta Meetha White Dhokla – Soft Gujarati Dal-Chawal Dhokla

Some of my favorite weekend breakfasts are the ones that feel a little festive but still use simple pantry ingredients. This is the exact kind of recipe I make when I want something warm with chai, especially when we have guests dropping in without much notice.

This Khatta Meetha White Dhokla is my family-style dal-chawal version, made without turmeric so it stays naturally white and soft. The batter is fermented for that gentle sourness, then steamed until airy and finished with a sweet-tangy tempering.

What Is White Dhokla (Idada)?

White dhokla, also known in many Gujarati homes as idada, is a fermented steamed savory cake made from rice and lentils. Unlike instant yellow dhokla versions, this one relies on fermentation for flavor and softness.

Why You Will Love This Recipe

• Naturally fermented batter gives great flavor and soft texture
• Add turmeric if you like yellow color
• Clear cues for batter consistency, steaming, and doneness
• Sweet-tangy tempering keeps pieces moist and balanced
• Easy to serve for breakfast, tiffin, or evening tea

How to Make White Dhokla Batter

Wash rice and chana dal well. Add buttermilk, sugar, and a little water, then soak for 5 to 6 hours. Grind soaked rice-dal mixture with ginger and green chilies using minimal extra water. Whisk for 3 to 4 minutes to incorporate air, then ferment until lightly tangy and risen.

Steam the Dhokla Perfectly

Bring water to a boil in your steamer or deep kadai before adding leavening. Add salt and oil to fermented batter, then add Eno at the last minute and mix gently in one direction. Pour immediately into a greased plate and steam for about 15 minutes on medium-high heat.

Sweet-Tangy Tempering and Serving

Heat oil and add mustard seeds. Once they crackle, add green chilies, curry leaves, and hing. Add water and sugar, bring to a brief boil, and pour over cut dhokla pieces. Serve warm with green chutney.

Khatta Meetha White Dhokla (No Turmeric)

Soft and spongy Gujarati white dhokla made with fermented dal-chawal batter and finished with a sweet-tangy tempering.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

Fermented Batter

• 1 cup rice
• 1 cup chana dal
• 1 cup buttermilk
• 2 teaspoons sugar
• 2 inch ginger
• 3 to 4 green chilies
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon Eno fruit salt
• Oil for greasing

Tempering

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 2 green chilies, slit
• 10 to 12 curry leaves
• Pinch of hing
• 1/4 cup water
• 1 teaspoon sugar
• 2 tablespoons coriander leaves, chopped

Green Chutney

• 1 cup coriander leaves
• 1/4 cup mint leaves
• 1 inch ginger
• 2 to 3 green chilies
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 2 to 3 small dhokla pieces
• Water as needed

Equipment

• Steamer or deep kadai with stand
• Mixer-grinder
• Dhokla plate or shallow steel thali

Method

 

Make and ferment batter

1. Wash rice and chana dal. Soak with buttermilk, sugar, and a little water for 5 to 6 hours.
2. Grind with ginger and chilies into a medium-thick, pourable batter.
3. Whisk for 3 to 4 minutes to aerate, then ferment until lightly tangy and risen.

Steam the dhokla

1. Preheat steamer and grease dhokla plate.
2. Add salt and oil to batter, then mix in Eno just before steaming.
3. Pour immediately and steam for about 15 minutes on medium-high heat.
4. Rest for 5 to 10 minutes, then cut.

Tempering and finish

1. Heat oil, crackle mustard seeds, then add chilies, curry leaves, and hing.
2. Add water and sugar, bring to a brief boil.
3. Pour over cut dhokla and garnish with coriander.

Make chutney

1. Blend all chutney ingredients with little water until smooth.
2. Serve with warm dhokla.

Notes

For authentic white dhokla color, skip turmeric.

Add Eno only when steamer is ready.

Store in an airtight container in the refrigerator for up to 3 days.

Reheat by steaming for 2 to 3 minutes for best texture.

FAQs

Can I make white dhokla without Eno? Yes, you can use baking soda just before steaming, but Eno gives a fluffier rise.

Why did my dhokla get pink spots? Turmeric can react with soda-based leavening, which is why this recipe intentionally skips turmeric.

How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days and reheat by steaming for best texture.

This khatta meetha white dhokla is one of those recipes that feels nostalgic and practical at the same time. Would you serve your white dhokla more sweet, more tangy, or exactly balanced?

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!