Dhokla is an all-time favorite Gujarati snack recipe. In this recipe, I made instant dhokla with soaked rice and chana dal. It is a combination of sweet and sour taste, which is generally served as a snack but can also be served as a morning breakfast recipe or sudden guest at home. I also share special dhokla chutney which tastes great with it. It is an easy and foolproof recipe for soft and spongy dhokla. Do try this!
- Firstly, the quantity of rice and chana dal should be equal. Also soaked dal-rice mixture into buttermilk for its sour taste.
- Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate into it and dhokla become soft and spongy dhokla.
- For soft and fluffy dhokla, I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield pink color spots.
- I steamed the dhokla in kadai and boiled water before placing the dhokla plate in it. preheating steamer and kadai helps to make spongy dhokla also steam dhokla for 15 min on high-medium flame.
- Lastly, dhokla tastes great when it is slightly sweet and sour.
Khatta-meetha dhokla recipe | dal-chawal ka dhokla | Gujarati dhokla recipe
For dhokla batter
- 1 bowl small grain rice
- 1 bowl chana dal
- 1 bowl buttermilk
- 2 tsp sugar
- ¼ cup water or as required
- 2 inch ginger
- 3-4 spicy green chilli
For khatta meetha dhokla
- Dhokla batter
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1 tsp eno fruit salt
- Oil for greasing
For dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 green chilli slits
- 10-12 curry leaves
- Pinch of hing
- ¼ cup water
- 1 tsp sugar
- Some coriander leaves
For dhokla chutney
- 1 cup coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2-3 green chilli
- ½ tsp cumin seeds
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2-3 dhokla pieces
- Water to grind chutney
Making khatta meetha dhokla
- In a mixing bowl wash rice and dal. then add buttermilk, sugar, and some water in it. mix well and soak it for 5-6 hrs.
- Then in a mixture jar, add soaked dal-rice mixture, ginger, and green chili.
- Now without adding any water grind it. the batter should be medium thick and pouring consistency.
- Take out batter into mixing bowl and Whisk it with hand for 3-4 minutes.
- Meanwhile, add water to the pan. Cover and steam for 5 minutes.
- Add Eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Cut into the desired shape
- Now heat oil into a tadka pan, add mustard seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it.
- Add ¼ cup of water and bring it to boil on medium flame.
- Add 1 tsp sugar and mix well.
- Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
- Serve dhokla with chutney.
Making dhokla chutney
- In a mixture jar, add coriander leaves, mint leaves, ginger, green chili, cumin seeds, salt, sugar, lemon juice, and dhokla pieces.
- Add some water and grind it into a smooth paste.
- Dhokla chutney is ready.
- soak dal-rice into buttermilk for khatta-meetha taste.
- grind soaked dal-rice with buttermilk, do not add any extra water while grinding it.
- make medium thick and pouring consistency of the batter.
- whisk batter for 3-4 minutes, so air particles incorporate in it and dhokla becomes light and fluffy.
- steam dhokla 15 min on high flame. if the toothpick comes out clean then dhokla is properly cooked
- dhokla tastes great when it is served hot.