Breakfast · Jain

Khatta Dhokla

I love variation in my breakfast menu and these dhoklas are a great addition to the menu. For me Dhoklas , khaman are all the same but with different ingredients added. These are completely different from the rawa khaman i have posted earlier. Preparing these are a bit time consuming as you have to soak,grind and ferment the batter.

Khatta Dhokla


Rice 11/2 cup

Urad Dal 1/2 cup

Chana Dal 1/4 cup

Curds 1/4 cup

Oil 1 tbsp

salt to taste

Eno Fruit salt 1 tsp

R.chilli powder 1 tsp

For Tempering

Oil 11/2 tbsp

Rai 1 tsp

Til 1 tsp

Hing pinch

curry leaves 5-6

Haldi 1 tsp

Salt if required

Coriander leaves


Wash rice nicely and soak for 3 hrs.

Wash both the dals nicely and soak them as well for 3 hrs.

Grind the dals to a smooth batter and transfer them to a big bowl.

Grind rice to a thin rawa consistency and add it to the dal batter.

Add water as required while grinding but not too much as well.

Add curds and salt to the batter and mix nicely.

Let this batter ferment overnight.

Prepare a steamer ready and grease a big plate.

While preparing mix the batter nicely, add 1 tsp oil and eno fruit salt and mix nicely.

Pour the batter in the greased thali and sprinkle r.chilli and jeera powder all over it.

Steam for 20 mins and let cool for another 10 mins.

Cut into square peices and keep aside.

Heat oil in a pan and add rai and til.

Then add hing, curry leaves and haldi.

Add the add the cut dhokla peices and mix them nicely so that the tempering is coated nicely.

Garnish with coriander leaves and serve with coconut chutney.

Pinks Notes

You can also prepare the tempering without haldi and pour it all over the dhoklas and garnish with coconut and corinader leaves.


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