Khatta means sour and dhokla means steamed cake .khatta dhokla is a fermented and steamed cooked sour cake made with rice and gram dal and yogurt mildly spiced with ginger,garlic and green chillies.it is spongy ,fluffy and light they are a good gluten free snack and nutritious too.it is staple food of Gujarat . In this recipe I have used only flours no need to grinding and soaking and also using whey water for fermenting batter .
What is whey water – if you make cheese or when curdling the milk you get amount of whey water it is very nutritious .usually when I make panner at home I get so much amount of whey water ,I always try to use as much possible in my recipes. This water contains protein and some other essential nutrients . I use whey in making dhokla batter. if we use vinegar to curdle milk then we get acidic whey, so its easily fermented the dhokla batter.
1 cup gram flour
2 cups rice flour
1 cup whey water
½ tsp turmeric
1 tbsp oil
3 cups of water
1 tbsp oil
1 tsp mustard seeds
¼ tsp cumin seeds
1 tsp sesame seeds
1/8 tsp asafoetida
10 to 12 curry leaves
1 to 2 tbsp chopped coriander leaves
Combine 1 cup gram flour,2 cups rice flour and 1 cup whey water add turmeric oil and water( approx. 3 cups )in a bowl and mix well using whisker or hand whisk well so that there are no lumps. cover and keep in warm place for ferment overnight or 8 to 10 hours.
Next day batter has fermented and risen . gently stir the batter.
In a chutney jar add 4green chillies,1 inch ginger 4 to 5 garlic ,1/4tsp cumin seeds ,1tbsp water grind to a fine paste.
To this fermented batter , add grinded chutney and 2 tsp salt and mix well. transfer half portion of the batter into a bowl add a 1/8 tsp baking soda mix thoroughly At last, add 1 tsp Eno fruit salt and stir well.After adding fruit salt batter arises , light and frothy.
Heat sufficient water in a steamer , grease round thali or steamer plate or cake mould and immediately pour the batter in the plate .place the plate in the steamer .Cover and steam cook on medium heat for 12 to 15 minutes.
After 15 minutes remove the lid and insert a stick if it come out clear dhokla will be nicely done. Remove from the steamer and set aside. Follow the same process for the rest of the batter.
Tempring – Heat 1 tbsp oil in a small tadka pan add 1 tsp mustard seeds , 1/8 tsp asafoetida, 1 tsp sesame seeds , ¼ tsp cumin seeds let them splutter add 10 to 12 curry leaves and saute for a seconds on low heat . After that pour the tempering over the both of dhokla plates evenly and garnish with chopped coriander leaves. When a little cool , cut into squares or desire shape and keep in a serving plate with green chutney.
Note – 1)Only use baking soda don’t use baking powder both are different.
2) If you are using excess of baking soda , it turns red in colour because baking soda reacted with turmeric .