Khatta Dhokla Using Idli Rava

Khatta Dhokla Using Idli Rava is soft and sour steamed dhokla made using idli rava (cream of rice) and different lentils (toor dal – pigeon pea, chana dal -bengal gram, urad dal – black gram). The idli rava and different lentils are soaked, ground into a batter, fermented and then steamed. Sour yogurt is added to the batter before fermenting to make the dhokla sour (khatta). The khatta dhokla can be served directly after steaming with peanut oil, chutney or pickle masala. The khatta dhokla can be enjoyed as a snack with tea or coffee or can be served for dinner or lunch or can be packed as a healthy lunch box or can carried for picnic or potluck. You can use the regular rice in place of idli rava to make the dhokla.

Khatta Dhokla Using Idli Rava
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Khatta Dhokla Using Idli Rava

Khatta Dhokla Using Idli Rava is soft and sour steamed dhokla made using idli rava (cream of rice) and different lentils (toor dal – pigeon pea, chana dal -bengal gram, urad dal – black gram). The idli rava and different lentils are soaked, ground into a batter, fermented and then steamed. Sour yogurt is added to the batter before fermenting to make the dhokla sour (khatta). The khatta dhokla can be served directly after steaming with peanut oil, chutney or pickle masala. The khatta dhokla can be enjoyed as a snack with tea or coffee or can be served for dinner or lunch or can be packed as a healthy lunch box or can carried for picnic or potluck. You can use the regular rice in place of idli rava to make the dhokla.
Course Breakfast, brunch, dinner, hightea, hotsnack, lunch, savoury, Side Dish, Snack
Cuisine Gujarati, Indian
Keyword afternoonsnack, afterschoolsnack, breakfast, chanadal, dhokla, dinner, fermentation, hotsnack, idlirava, lentils, lightlunch, lunch, lunchbox, nonfried, nonfriedsnack, picnic, potluck, savoury, steamed, toordal, tuvar, uraddal
Prep Time 6 hours 20 minutes
Cook Time 40 minutes
fermentation time 8 hours
Servings 8 people
Calories 406kcal

Equipment

  • bowl with lid x 2
  • big mixing bowl with lid
  • spoon
  • spatula
  • mixer grinder
  • knife
  • big heavy bottom pot with lid
  • stand
  • deep dish x 2

Ingredients

  • 3 cup idli rava or any regular cooking rice
  • 1/3 cup pigeon pea toor dar/ tuvar dal /arhaar dal
  • 1/3 cup bengal gram chana dal
  • 1/3 cup black gram urad dal/ adad dal
  • 1 tbsp fenugreek seed methi dana
  • 100 g yogurt sour, I have used homemade sour yogurt (curd /dahi)
  • 10 clove garlic chopped
  • 1 inch ginger chopped
  • 4 green chili chopped , or as per spice level needed
  • 1/2 tsp turmeric powder haldi
  • 1/2 tsp asafoetida hing
  • 2 tsp fruit salt eno
  • 2 tsp red chili powder to sprinkle
  • 1/4 cup oil grease the plate and apply on the steamed dhokla
  • salt as per taste

Instructions

  • Soak idli rava with water just 2mm on the top of the vessel. (The water will be absorbed by the idli rava in 5 minutes). Cover and keep aside for 6 hours. Take all the dal – toor dal, chanal dal , urad dal in the bowl and wash with fresh water 2-3 times. Now soak the dal with enough quantity of water . Add fenugreek seeds to it. Cover and let the dal soak for 6 hours.
    Khatta Dhokla Using Idli Rava
  • After 6 hours the dal is soaked well .Drain the water from the dal. Reserve some water for grinding the dal if necessary.
    Khatta Dhokla Using Idli Rava
  • Add the chopped garlic, ginger, green chili.
    Khatta Dhokla Using Idli Rava
  • Transfer the dal mixture to the mixer grinder and grind it to a smooth paste. (add 2 -3 tbsp of the reserved water if needed to grind the dal).
    Khatta Dhokla Using Idli Rava
  • Transfer the ground dal mixture into a big mixing bowl.
    Khatta Dhokla Using Idli Rava
  • Take the soaked idli rava. (The water is nicely abosrbed by the rava).
    Khatta Dhokla Using Idli Rava
  • Take some soaked idli rava in your fist and squeeze out the excess water. Put it in the mixing bowl along with the dal paste.
    Khatta Dhokla Using Idli Rava
  • Add almost half quantity of the squeezed idli rava to the dal paste as shown.
    Khatta Dhokla Using Idli Rava
  • Grind the remaining idli rava to smooth paste as shown.
    Khatta Dhokla Using Idli Rava
  • The idli rava is grind to a smooth paste as shown.
    Khatta Dhokla Using Idli Rava
  • Add the ground idli rava paste to the mixing bowl containing dal paste and squeezed idli rava. Mix well.
    Khatta Dhokla Using Idli Rava
  • Add yogurt/curd/dahi to it. (The yogurt should be sour as it will help in giving a sour taste to the dhokla).
    Khatta Dhokla Using Idli Rava
  • Add turmeric powder and asafoetida. Mix well.
    Khatta Dhokla Using Idli Rava
  • Add around 1/4 cup of water and mix well. The mixture should be of a cake batter like consistency.
    Khatta Dhokla Using Idli Rava
  • Mix well and cover and keep in a warm place to ferment for 8-9 hours. (And couple of hours more during winter).
    Khatta Dhokla Using Idli Rava
  • The batter is fermented after 8-9 hours. Add salt as per the taste to it.
    Khatta Dhokla Using Idli Rava
  • Mix well and add 1/4 cup of water if necessary to adjust the consistency of the batter.
    Khatta Dhokla Using Idli Rava
  • The batter should be like cake batter consistency.
    Khatta Dhokla Using Idli Rava
  • Take half the quantity of batter in a bowl.
    Khatta Dhokla Using Idli Rava
  • Now grease the plate and keep them ready. Prepare the steamer. For that place the water in a big heavy bottom pot with the stand as shown and cover with the lid and put on the heat for the water to boil.
    Khatta Dhokla Using Idli Rava
  • Add 1 tsp of fruit salt to it .
    Khatta Dhokla Using Idli Rava
  • Add 2 tsp water and mix gently.
    Khatta Dhokla Using Idli Rava
  • Mix the batter well.
    Khatta Dhokla Using Idli Rava
  • Pour around 3 laddle full of batter (or more or less as per the thickness of dhokla you like) in the 8 inch greased steel plate. (You can make around 12 8 "plates with the total batter). Sprinkle red chili powder or pickle masala on it.
    Khatta Dhokla Using Idli Rava
  • Place the plate in the pot with boiling water.
    Khatta Dhokla Using Idli Rava
  • Cover with the lid and steam for 10-12 minutes. (I have taken pic of the dhokla dish that was made plain without sprinkling any chili powder on it ).
    Khatta Dhokla Using Idli Rava
  • After 10-12 minutes the dhokla are done, remove from the steamer and apply around 1-2 tsp of oil over it.
    Khatta Dhokla Using Idli Rava
  • Cut into pieces and remove with flat spatula.
    Khatta Dhokla Using Idli Rava
  • Remove in the plate. Similarly make the remaining dhokla.
    Khatta Dhokla Using Idli Rava
  • Similarly you can make dhokla plain as shown or sprinkle black pepper powder or combination of black pepper powder and chili powder as per your choice. Put the batter in the greased deep plate as shown.
    Khatta Dhokla Using Idli Rava
  • Cover with the lid and steam for 10-12 minutes. (See the picin step 26 ).
    Khatta Dhokla Using Idli Rava
  • After 10-12 minutes the dhokla are done, remove from the steamer and apply around 1-2 tsp of oil over it.
    Khatta Dhokla Using Idli Rava
  • Cut into pieces and remove with flat spatula.
    Khatta Dhokla Using Idli Rava
  • Remove in the plate. Similarly make the remaining dhokla.
    Khatta Dhokla Using Idli Rava
  • Serve the dhokla with green chutney and pickle masala.
    Khatta Dhokla Using Idli Rava
  • Enjoy the delicious, soft khatta dhokla with green chutney and pickle masala.
    Khatta Dhokla Using Idli Rava

Nutrition

Calories: 406kcal | Carbohydrates: 71g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 101mg | Potassium: 224mg | Fiber: 5g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg

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