Khatta/Safed Dhokla by Toral || Toral's Pakhshala | India Food Network

White Dhokla (Rice flour Dhokla) is one of the famous Gujarati Dhokla variants. This spongy dhokla is easy to make and a must have dish in a Gujarati Thali! Although dhoklas taste good at room temperature too, serve them hot with green chutney and tea for a classic and complete package!

For Batter:
2 to 3 cups Water
White Urad Daal
Rice
1/2 tsp Chili powder
Salt to taste
1/2 tsp Sugar
Soda/Eno
2 to 3 tsp sour Dahi

For Tempering:
2 tablespoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Sesame Seeds, til
4-5 leaves Curry Leaves
2 tablespoons chopped Fresh Coriander Leaves

Wash and soak rice and urad dal in water for 4-5 hour separately.
After 4-5 hours, drain water from both.
Grind it in mixture jar with butter milk and water according requirement. Grind till it become medium batter.
It should not be very thick or thin.
Keep it in a warm place for 5-6 hour for fermentation.
In a bowl add salt and eno in it. Add Sour Yogurt. Mix properly.
Heat water in a steamer at medium flame.
Grease plate with oil.
Now pour batter in it.
Cover lid and cook for approx 15 minutes.
Open and check with knife.
Remove plate from steamer and cut into diamond pieces.
Hot serve with Garlic chutney and Green chutney.

Note: After you make the Dhokla batter, keep it for fermenting overnight. This makes the batter fluffy and soft.

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