HomeBreakfast RecipesKhatta dhokla | live dhokla | Gujarati khatta dhokla | different types...

Khatta dhokla | live dhokla | Gujarati khatta dhokla | different types of dhokla

khatta dhokla is all time favorite Gujarati snack. In this recipe I follow the traditional way of soaking, grounding, and fermenting to prepare soft and spongy dhokla. Also, I prepared dhokla in 5 different flavors masaledar, chutney flavor, tomato-onion flavor, pizza flavor, and chaat flavor dhokla. These all flavor makes dhokla chatpata and tasty. I share the perfect ingredient ratio and a few no-fail tips help you to make perfect soft and spongy dhokla on the first attempt. Do try this!

The key to making soft khatta dhokla at home are
  • Firstly, for dhokla batter use small grain rice varieties like khichdiya or jeerasar rice. Also the quantity of dal should be half than of rice.
  • Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate in it and dhokla become soft and spongy dhokla.
  • I have added baking soda for spongy dhokla which can be easily replaced with Eno fruit salt if you wish to.
  • Steam dhokla 12-15 min on high-medium flame. Do not oversteam dhokla otherwise, it will become hard.
  • Khatta dhokla tastes great when prepared slightly sweet, and tangy, and serve hot.
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Recipe video

Khatta dhokla | live dhokla | Gujarati khatta dhokla | different types of dhokla

Nehas Cook Book
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 6


For dhokla batter

  • 1 cup small grain rice
  • ¾ cup chana dal
  • ¼ cup urad dal
  • ½ cup soar curd
  • ¼ cup water or as required to grind batter
  • Salt to taste
  • Pinch of hing
  • 2 tbsp green chilli paste
  • 1 tsp sugar
  • 1 tbsp oil
  • ¼ tsp baking soda
  • 1 tsp lemon juice

For live khatta dhokla

  • Dhokla batter as required
  • ¼ tsp turmeric powder
  • 1/8 or pinch of baking soda
  • ½ tsp lemon juice
  • Some red chilli powder
  • Some black pepper powder

For Masaledar dhokla

  • 5-6 dhokla pieces
  • 1 tbsp butter
  • ½ tsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ½ tsp white sesame seeds
  • 1 tsp red chilli powder
  • ¼ tsp black salt
  • ¼ tsp garam masala
  • Some coriander leaves

For chutney dhokla

    For green chutney

    • 1 cup fresh coriander leaves
    • ¼ cup mint leaves
    • 1 inch ginger
    • 2 green chilli
    • 3 garlic cloves
    • 1 tsp cumin seeds
    • 1 tsp chaat masala
    • 1 tbsp lemon juice
    • ½ tsp sugar
    • 1 tbsp roasted chana dal
    • Salt to taste
    • ¼ cup cold water

    For chutney dhokla

    • 5-6 dhokla pieces
    • 2-3 tbsp green chutney or as required
    • 1 tbsp hot oil
    • Pinch of hing
    • Garnish with fresh grated coconut and coriander leaves

    For tomato onion dhokla

    • Dhokla pieces
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 2 chopped green chilli
    • 1 inch ginger pieces
    • 5-6 chopped garlic cloes
    • 1 medium size slices onion
    • ½ tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 medium size tomato slices
    • Salt to taste
    • 1 tsp chaat masala
    • 1 tbsp tomato sauce
    • Garnish with coriander leaves

    Dhokla chaat

    • 1 tbsp oil
    • ½ tsp cumin seeds
    • ½ tsp mustard seeds
    • Some curry leaves
    • 3 tbsp water
    • 1 tbsp sugar
    • Chopped onion
    • Chopped raw mango pieces
    • Garlic chutney
    • Green chutney
    • Tamarind chutney
    • Sev
    • Coriander leaves
    • Pomegranate seeds

    Pizza dhokla

    • 2 tbsp oil
    • 1 chopped green chilli
    • 1 tsp ginger-garlic paste
    • ¼ cup chopped onion
    • ¼ cup chopped tomatoes
    • ¼ cup chopped capsicum
    • Salt to taste
    • 2 tbsp tomato sauce
    • 1 tsp red chilli sauce
    • ½ tsp red chilli flakes
    • ½ tsp oregano
    • Dhokla pieces
    • Garnish with grated cheese


    Making dhokla

    • In a bowl, add rice, chana dal and urad dal. Wash and soak it for 4-5 hrs.
    • Remove water and add soaked dal and rice into the mixture jar. Also, add ½ cup sour curd and some water. Do not add more water while grinding the batter.
    • Grind it into a medium thick and smooth paste.
    • dhokla batter is ready. Cover and ferment batter for 4-5 hrs or overnight a warm place.
    • Batter becomes fluffy and properly fermented.
    • Then in a batter, add salt, hing, green chilli paste, sugar and oil. Mix well.
    • Take out some dhokla batter into another bowl.
    • Now add baking soda and lemon juice. mix well.
    • Grease dhokla plate with oil & pour the mixture into the plate.
    • Steam in idli-dhokla steamer or kadai for 12-14 min on high-medium flame.
    • Once done take out the plate from the steamer & allow it to cool for 5-10 min.
    • Cut into a square shape. keep it aside.

    Making live khatta dhokla

    • Take 2 cup batter in a bowl. add turmeric powder, a pinch of baking soda and some lemon juice. Mix well.
    • add water into kadai. Cover and steam for 5 minutes.
    • Grease the dhokla plate with oil & pour the mixture into plate.
    • Sprinkle red chilli powder and black pepper powder over the mixture
    • Steam in idli-dhokla steamer or kadai for 10 min on high-medium flame.
    • Once done take out the plate from the steamer & allow it to cool for 5-10 min.
    • Apply some oil on cooked dhokla.
    • Cut into the desired shape.
    • Serve khatta dhokla with oil.

    Making masaledar dhokla

    • In a pan, add butter, oil, mustard seeds, cumin seeds, and sesame seeds and sauté it.
    • Then lower the flame, add red chilli powder, black salt and garam masala. mix it.
    • Add dhokla pieces and flip them to coat with masala.
    • Garnish with coriander leaves and serve.

    Making green chutney dhokla

    • In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.
    • grind it into a smooth paste.
    • Green chutney is ready.
    • Now in a bowl, add dhokla pieces and some green chutney on it.
    • Then heat 1 tbsp oil in a tadka pan and add a pinch of hing in it.
    • Now pour tadka on dhokla. Shake the bowl and mix everything.
    • Garnish with freshly grated coconut and some coriander leaves. serve it.

    Making tomato onion flavored dhokla

    • In a pan, add oil, cumin seeds, green chilli pieces, chopped ginger and chopped garlic pieces and sesame seeds. Sauté it.
    • Then add sliced onion and sauté it.
    • Now add turmeric powder and red chilli powder. Mix well.
    • Add tomato slices and salt. sauté till it becomes slightly soft.
    • Then add chaat masala and tomato sauce. Mix well.
    • Now add dhokla pieces and mix well.
    • Garnish with coriander leaves. serve.

    Making dhokla chaat

    • In a pan, add 1 tbsp oil, mustard seeds, cumin seeds and some curry leaves. sauté it.
    • Then add 3 tbsp water and 1 tbsp sugar. mix well.
    • Add small dhokla pieces and mix well. Keep it aside.
    • Now in a plate, add dhokla pieces and topped it with chopped onion, chopped raw mango pieces, garlic chutney, green chutney, tamarind chutney, sev, coriander leaves and pomegranate seeds.
    • Serve dhokla chaat immediately.

    Making pizza-flavored dhokla

    • In a pan, add oil, chopped green chili and ginger-garlic paste. Sauté it.
    • Then add chopped tomato, onion, capsicum, and salt. sauté till vegetables become slightly soft.
    • Now in a bowl, add tomato sauce, red chili sauce, chili flakes, and oregano. Mix well.
    • Add pizza sauce into the pan and mix well.
    • Now add dhokla pieces and mix well.
    • Take out dhokla into the plate and garnish with grated cheese.
    • Serve pizza-flavored dhokla.





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