Khatta dhokla from the Gujarati cuisine is one of my favorites when I want to use my idli dosa batter for many dishes.
I usually grind batter for Idlis, dosas and save some for Khatta dhoklas too.
Khatta dhokla as the name suggests is a slightly sour tasting steamed rice and dal cake spiced with green chillies, ginger and garlic may or may not be added. Some cracked pepper and pinch of chilli powder with a seasoning of browned cumin seeds and mustard seeds garnished with curry leaves or coriander leaves completes this amazing soft delicious snack.
While Khatta dhoklas is mainly prepared using the khatta dhokla flour, I use my idli dosa batter which is also the same ingredients and fermented well so I skip adding the eno salt or baking soda. I get soft spongy fluffy dhoklas.
As there are no dhokla fans in the house, I save some of the idli/dosa batter for me to enjoy a plate of khatta dhokla using the sour yogurt to mix in the batter.
2 cups of thick idli/dosa batter/
Sour yogurt enough to make a dhokla batter. consistency
2 tbsp green chillies, ginger paste.
A pinch of cracked pepper.
Salt as required.
1 tsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds.
Pinch of asafoetida powder.
Keep the Idli steamer with water to boil well before keeping the dhokla plate inside.
Mix the batter with yogurt, add the ground green chiili , ginger paste.
Add salt if required.
Grease a steel plate or a round cake tin, pour batte rin it.
Steam for 10 -12 minutes till the dhoklas are steamed well.
Remove from steamer, cool well.
Ease out the dhoklas by making individual cuts .
Prepare the tempering by heating oil, crackling mustard seeds, brown the cumin seeds, add the asafoetida powder.
Pour over the dhoklas.
Serve with chutneys of your choice.
As my idli batter ferments well, I do not add soda or eno salt , but if you are not sure about your batter texture, do adda pinch of soda or eno salt , stir well and steam.
Add the soda or eno salt just before steaming only.