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.
Equipment
- Steamer or deep kadai with stand
- Mixer-grinder
- Dhokla plate or shallow steel thali
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
Instructions
Make and ferment batter
- Wash rice and chana dal. Soak with buttermilk, sugar, and a little water for 5 to 6 hours.
- Grind with ginger and chilies into a medium-thick, pourable batter.
- Whisk for 3 to 4 minutes to aerate, then ferment until lightly tangy and risen.
Steam the dhokla
- Preheat steamer and grease dhokla plate.
- Add salt and oil to batter, then mix in Eno just before steaming.
- Pour immediately and steam for about 15 minutes on medium-high heat.
- Rest for 5 to 10 minutes, then cut.
Tempering and finish
- Heat oil, crackle mustard seeds, then add chilies, curry leaves, and hing.
- Add water and sugar, bring to a brief boil.
- Pour over cut dhokla and garnish with coriander.
Make chutney
- Blend all chutney ingredients with little water until smooth.
- 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.
Tried this recipe?Let us know how it was!