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Soft and spongy khatta meetha white dhokla with Gujarati tempering on a plate

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.
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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.
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