Khatta Dhokla

Recipe by
Total Time:
1 day
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 1.5 cups - medium grained rice
  • 1/2 cup - split black gram (urad dal)
  • 1/4 cup - yogurt/curd, slightly beaten
  • 1-2 - green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
  • 10-12 - whole peppercorns
  • 1 tsp - oil
  • 1 tsp- fruit salt (eno)
  • 1 -2 tsp - roasted sesame seeds, coarsely ground black pepper, chilli powder (optional) for garnish
  • salt

How to Make Khatta Dhokla

  • Soak the rice and black gram separately, at least for 6-7 hours.
  • Drain the rice and grind it in your processor until it becomes a paste.
  • The texture will still feel coarse/grainy.
  • Pour it out into a large bowl.
  • Next grind the black gram. Add water only if required.
  • The texture of this is velvety and very smooth.
  • Pour it into the same bowl with the rice batter.
  • Add the yogurt/curd, salt, peppercorns and mix well. Ferment overnight.
  • The next day, add the sliced green chillies (or chilli paste) and oil. Mix well.
  • Now sprinkle the 1 tsp of fruit salt over the batter and add 2 tsp of water over it (again sprinkle it on top).
  • You will see the bubbles forming as a reaction to the fruit salt when in contact with water.
  • Once the bubbles start, very gently stir the batter for the salt to get mixed well with the batter.
  • Top it with the roasted seeds, powders etc. and steam for about 10 minutes or until a knife/skewer inserted in the middle (check in multiple places) comes out clean.
  • Let it cool for a few minutes and then cut into pieces.
  • Enjoy with tamarind/mint chutney.
  • Recipe courtesy: Dhivya Karthik