For Khatta Dhokla:
2 cups khatta dhokla flour
1 tsp fenugreek(methi seeds)
1/2 cup sour curd(dahi)
1/4 cup white butter
1 tsp green chilli paste
1/2 tsp ginger(adrak)paste
1/2 tsp oil
1 tsp baking soda
Other Ingredients For Khatta Dhokla:
chilli powder sprinkling
freshly ground black pepper
(kalimirch)for sprinkling
1/4 tsp oil for greasing
Batter For Khatta Dhokla:
1.To make khatta dhokla batter white dhokla batter take 2 cups of khatta dhokla flour in a deep bowl.
2.Add 1 tsp methi seeds which will help the batter ferment better and also tends to give a nice aroma and taste to our dhokla.
3.Add sour curd.make sure the curd is sour as it will help making the dhokla khatta and will also help with the process of fermentation.
4.Add 1/4 cup of makhan(white butter).alternatively you can use 1/4 cup of malai.
5.Lastly,add approx 2 cups of warm water.pour the warm water on makhan which will melt the makhan and make the mixing easier.
6.Since warm water has been added,we suggest mixing first with a flat lalle.
7.Lastly,use your hands to mix the flour-water mixture and make sure the batter made is lump free and smooth.you will have to mix the batter for at least 1 to 2 minutes and keep breaking the lumps.
8.This is how the batter consistency should be.
9.Cover with a lid and keep aside to ferment for atleast 8-10 hours in a warm place.in winter season,it may take upto 12 to 13 hours to ferment in a warm place.
10.This is how the fermented dhokla batter will look.
11.Mix the batter once gently.
12.Further,add the green chilli paste.
13.Add the ginger paste.
14.Add the salt.
15.Mix it very well using a ladle.
16.Add the oil.this will make the dhokla batter more smooth.
17.Add baking soda over the oil.baking soda has to be fresh and it helps in making the dhoklas soft.
18.Add 1 1/2 tbsp of water over the baking soda.immediately the soda and water combination will start forming bubbles.
19.Mix it very gently using a spoon.mixing it vigorously might negate the effect of baking soda.
How To Make Khatta Dhokla:
1.To prepare khatta dhokla recipe grease a 175 mm.(7") diameter thali using 1/4 tsp of oil.
2.Also,put water for boiling in a steamer.
3.Pour 1/3 of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
4.Sprinkle little chilli powder over it.
5.Steam the idada in a steamer for 10 minutes or til the dhoklas are cooked.
6.To check if the white dhoklas are cooked or no,insert a knife or toothpick in the center and check if it comes out clean.
7.Cool slightly and cut idra into diamond shaped equal pieces.
8.Repeat steps 3 to 7 to make 2 more thalis of khatta dhokla.traditionally there is no tempering made for the safed dhokla but,if you like then heat some oil and temper with mustard seeds and curry leaves and add it to the batter before steaming.altenatively you can also spread this temepeing on the dhokla after steaming.
9.Serve the khatta dhoklas immediately with green chutney.you can even enjoy the gujarati safed dhokla with lasan in chutney,ghee or tel.
