Thursday, September 24, 2015

Khata Dhokra (Khatta Dhokla)


For batter (makes 4 medium size plate)
Rice - 2 cup,
Split Bengal gram (chana dal) - 1/2 cup,
Split Matpe/Black gram (urad dal) - 2/3 cup,
Yogurt - 3/4 cup,
Water - 1 to 1 1/4 cup (for grinding),
Lemon - 1/2 slice (small).

For steaming process (for 4 medium size plate)
Turmeric powder - 2 tsp,
Garlic paste - 2 tsp,
Red chili powder - 1 tsp,
Green chili(finely chopped) - 2 tsp,
Coriander(finely chopped) - 2 tbsp,
Salt - to taste,
Oil - 2 tsp,
Fruit salt - 1 tsp,
Asafoetida - 1/2 tsp,
Sugar - 1 tsp,
Eno fruit salt - 1 tsp,
Oil -  for greasing the plates.

Wash & soak rice, split bengal gram (chana dal) and split black gram (urad dal) for 5-6 hrs.

Drain water. Grind mixture with yogurt and water (use same water in which rice and dal soaked) in a mixer jar or food processor. Grind for 10-15 minutes until it gets right consistency. Consistency should not be too thin but little grainy.

Take out in a container and let it ferment covered for 8-9 hrs (over night is preferable). Put half lemon slice in it for better result. After fermentation remove lemon slice, wash and reuse in steamer. Lemon slice helps to stop steamer to get dark while steaming.

Put steamer on high flame, filled with water (level of water should not touch the plate), a wire stand and a greased plate. Take batter and add all the ingredients listed under for steaming process above (green chilli paste, garlic paste, salt, turmeric powder, red chilli powder, coriander, asafoetida, sugar, oil, eno fruit salt). Mix well. Pour into heated plate in steamer.

Sprinkle red chili powder and coriander leaves on top. Steam covered  for 10 minutes or until knife comes clear. Repeat above process / steps for remaining batter. Now take out the plate and let it cool for 2-3 minutes. Cut in square or diamond shape.

Adjust the amount of "For steaming process" as you like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Amount of water in grinding process may vary on quality of rice and lentils.

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