Khatta Dhokla

A popular steamed and savoury snack made from rice and lentils -a speciality from Gujarat(India)

Khatta dhokla is a traditional and very healthy farsan(snack) of Gujrat but now popular around the world.It is one of the healthy and nutritional dish from Gujarat.

But the recipe I am sharing today is not the typical Gujrati khatta dhokla  recipe.but a nice and different variation of it,more spicy and flavourful. I learned this from  a dear friend of mine.Addition of mint leaves ,fenugreek seeds,strong asafoetida flavour and raw mango pieces added a nice twist to the usual dhokla.Usually tempering is not needed in this dhokla,but I added as a garnish for the clicks:)

INGREDIENTS- (make 2 plates)

  

•  Rice-1/2 cup
• Bengal gram(chana daal)-1/4 cup
• White lentil(dhuli urad daal)-1 tbsp 
• Chopped raw mango -1.5 tbsp(optional)
• Sour yoghurt-1/2 cup 
• Mint leaves- 1/2 cup
• Green chilies-4-5
• Ginger-1 inch
• Fenugreek seeds-1 tsp
• Refined oil-2.5 tbs
• Fresh coriander-2 tbs
• Mustard seeds-1/2 tsp
• Asafoetida-1/2 tsp
• Salt-1 tsp
• Turmeric-1/2 tsp
• Water-3/4 cup
• Fruit salt-(Eno)-1 tsp 

PROCEDURE-

1. Wash and soak rice and both the  daals in enough water for 5 hours.
2. Drain the water,grind to make a paste with 3/4 cup water, green chilies and ginger.take out in a bowl.
3. Add salt,turmeric,asafoetida, fenugreek seeds,mustard seeds and curd and mix well.
4. Cover and let it ferment well for minimum 8 -10 hours.
5. Now add  2 .5 tbsp refined oil,chopped mint and mango pieces in the batter and mix gently.
6. Heat 2 glass water in a steamer,and grease 2 steamer plates with oil.
7. When water in the steamer start boiling then add 1 tsp Eno fruit salt in the batter and mix properly.
8. Pour the batter in 2 plates, arrange them in the steamer, cover and close the steamer properly and steam for 15 -20 minutes ,first on high heat then on medium heat.
9. Check with a tooth pick ,if come out clean then remove from fire and let it cool down for 10 minutes.
10. Cut into pieces and garnish with fresh coriander and grated coconut.

Serving suggestions-serve with coconut chutney, mint chutney or ketchup.