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Khatta dhokla | vegetable khatta dhokla | Gujarati live dhokla | dhokla recipe

live 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 share dry garlic chutney which tastes great with dhokla. So, a 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 tasty live dhokla at home are
  • Firstly, for dhokla batter rice and dal should be in equal proportion. I use small grain rice varieties like khichdiya or jeerasar rice and add a combination of chana dal and urad dal. also add some poha into the dhokla batter to make it softer.
  • Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate it and the dhokla becomes soft and spongy dhokla.
  • I add some vegetables to the dhokla batter to make it healthier. You can add vegetables of your choice.
  • i have added baking soda for spongy dhokla which can be easily replaced with Eno fruit salt if you wish to.
  • Steam dhokla for 12-15 min on high-medium flame. Do not oversteam dhokla otherwise, it will become hard.
  • live dhokla tastes great when prepared slightly sweet, and tangy and serve hot.
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Recipe video

Khatta dhokla | vegetable khatta dhokla | Gujarati live dhokla | dhokla recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Soaking & fermentation 9 hours
Total Time 9 hours 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For dhokla batter

  • 1 cup small grain rice
  • ½ cup urad dal
  • ½ cup chana dal
  • ½ tsp methi dana
  • ½ cup poha
  • ½ cup sour curd
  • Salt to taste
  • Water for soaking and grinding

Making vegetable dhokla

  • Dhokla batter
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 tsp ginger paste
  • 2 tbsp green chilli paste
  • ¼ cup chopped cabbage
  • ¼ cup grated carrot
  • ¼ cup chopped capsicum
  • ¼ cup boiled corn
  • ¼ cup chopped bottle gourd - lauki / dudhi
  • ¼ cup coriander leaves
  • ¼ tsp baking soda - for half batter

For dry garlic chutney

  • 9-10 roasted garlic cloves
  • 3 tbsp roasted peanuts
  • 3 tbsp roasted coconut
  • 1.5 tbsp kashmiri red chilli powder
  • Salt to taste


  • Oil
  • Dry garlic chutney


Making vegetable khatta dhokla

  • In a mixing bowl, add rice, chana dal, urad dal, methi dana, and poha. Wash and soak it for 4 hrs.
  • Now remove water from the soaked grain and keep it aside. Use water while grinding the batter.
  • Then in a mixture jar, add soaked grains, ½ cup curd, and some water. Grind batter into a smooth and ribbon-like consistency.
  • Add grinded batter into the mixing bowl. Then add salt and whisk batter for 2 minutes.
  • Then spread 1 tsp curd on dhokla batter. Cover and ferment batter to keep it in warm place.
  • After 6 hrs, the batter is properly fermented.
  • Now in a pan, add 1 tbsp oil, ginger paste, and green chili paste. Sauté it for a minute.
  • Then add chopped cabbage, grated carrot, chopped capsicum and boiled corn, chopped bottle gourd (lauki) pieces, and salt. Sauté till vegetables become slightly soft.
  • Switch off the gas and keep it aside.
  • Now in a dhokla batter, add turmeric powder, sugar, oil, vegetables, coriander leaves, and oil. mix well, dhokla batter is ready.
  • Now take out some batter into another bowl.
  • Then in a half batter, add ¼ tsp baking soda and some water. Mix well.
  • Grease the dhokla plate with oil & pour the mixture into plate.
  • 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 and garlic chutney to cooked dhokla.
  • Cut into the desired shape and serve.

Making dry garlic chutney

  • In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
  • Then add red chili powder and salt.
  • Without adding water, grind chutney into coarse damp powder.
  • Store dry garlic chutney in an air-tight container.


  • Use small grain for dhokla batter.
  • The addition of some urad dal into the dhokla batter helps to make fluffy dhokla.
  • The addition of some poha into the batter helps to make soft dhokla.
  • Grind batter into a smooth paste, do not grind it coarse. Also, the consistency of the batter should be ribbon-like.
  • addition of salt to grinded batter fastens its fermentation process.
  • whisk batter in one direction so air particles incorporate in it.
  • Add little curd to the batter helps to fasten the fermentation process.
  • Saute the vegetable on high flame, so it becomes slightly soft.
  • steam dhokla on high flame.
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