Gujarati Khatta Dhokla Recipe | How To Make Gujarati Dhokla

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   ["Take rice and chickpea lentils in separate bowl. And soak them for at least 12 hours.", "After 12 hours soaking, grind both ingredients very roughly in grinder. Don't make smooth paste of it. Now add curd into mixture and cover mixture bowl with lid and put it warm place for fermentation for at least 8-12 hours depends on weather conditions. Typically during the summer you require quite less time for fermentation. Now mixture is ready to use. Make smooth paste of chillies, ginger, and garlic. Add that paste into fermented mixture.", "Add turmeric powder and salt to taste. Meanwhile boil 2 to 3 cups of water in a electric cooker or pressure cooker or steamer pan. The amount of water to be added depends on the size of the steamer or pressure cooker.", "Grease a steamer pan with oil. The ingredient which we use to ferment the dhokla batter is fruit salt. Indian brand of fruit salt is eno. You can use baking soda or soda bicarbonate. However baking soda gives the soapy aroma if used in excess. You should add baking soda just before you are ready to steam it. Finally, pour the mixture into greased pan and put coriander leaves at top. Steam it for 10-15 minutes and your dhokla is ready to eat.

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   Serve warm with peanut (Groundnut) oil and garlic paste.", "Microwave method:

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   Grease a microwave safe bowl or pan with oil.

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   Pour batter into it and microwave the batter for 5-10 minutes on high.

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   Check the doneness by inserting a toothpick in the dhokla. If not done, then microwave again on high for 30 seconds to 1 minute. Still, if it is not done, then microwave again for some more seconds.

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   Remove the dhokla from the pan and serve as warm."]

* Per serving · 4 servings · Values may vary.

No additional tips available.