White Dhokla | Khatta Dhokla

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White Dhokla-A soft, steamed savory rice and lentil cakes called white dhokla, a quintessential of Gujarati cuisine is just perfect for breakfast, evening snack, or after meal snacking.

I first tasted this khatta dhokla at a Gujarati friend’s house and totally fell in love with the texture and taste of it. I have always wanted to try the recipe and now thanks to Mayuri I finally made it.

This is the first time I participated in Food Bloggers Recipe Swap and I got paired with Mayuri of Mayriis Jikoni. I have known Mayuri from our Blogging Marathon group but this is the first time I got to know her personally via the recipe swap group.

Mayuri is a very down to earth person and I have always loved her Kenyan and Gujarati fusion recipes and especially her beautiful writing. I mean she writes so well and significantly that I sometimes think she should write a book.

Over to Mayuri-

I was born and brought up in Nairobi, Kenya and now live in the coastal town of Mombasa. My blog has recipes that are influenced by the Kenyan, Gujarati and International food culture. I started blogging to record some traditional recipes that I learned from my mum, mother in law and my kaki. Also, it was where my large family could find recipes in one place.

It’s because of blogging I’ve had the opportunity to venture out and bake so many bread, try out other cuisines giving it a vegetarian version. All this would not have been possible if I didn’t love cooking. My favorite chef is Tarla Dalal and Jamie Oliver. I love his campaign to get school kids to have healthier lunches in school and at home.

I hate people asking me how I serve as a vegetarian. My blog’s intention is to show the world that there’s more to vegetarianism than just salads and boiled vegetables. Besides cooking I love traveling, reading and watching movies especially Hindi ones. My other passion is being a Lion through which I’ve been able to do a lot of charity work.

So when I paired with Mayuri I knew I would choose one of her Gujarati recipes and have been looking for some on her blog since last few weeks. There are so many amazing Gujju recipes she has posted that I wasn’t able to decide which one to pick.

But recently she posted a White Dhokla and I immediately bookmarked that to try. Actually, I got late in posting the recipe but I guess better late than never.

We all loved this sour and fluffy dhokla as our tea time snack and totally loved it. I served it with some green chutney and it was just amazing.

I have also bookmarked a few more recipes to try from Mayuri’s blog and hoping ot try them soon.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

White Dhokla

Sapana Behl

A soft, steamed savory rice and lentil cakes called white dhokla, a quintessential of Gujarati cuisine is just perfect for breakfast, evening snack or after meal snacking.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 8 hours hrs

Total Time 30 minutes mins

Course Snack

Cuisine Gujarati

Servings 4 People

Calories 35 kcal

Equipment

• Pan

Ingredients

  

1x2x3x

• 3/4 cup rice
• 1/4 cup white urad dal
• 1 cup yogurt
• 1 teaspoon fenugreek seeds
• 1" ginger piece
• 1-2 green chilli
• 1 teaspoon sugar
• 1 teaspoon salt

To Temper

• 1 teaspoon oil
• 1 tablespoon sesame seeds
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• few curry leaves
• 1/2 teaspoon red chilli powder
• a pinch aseftida
• 2-3 green chillies, cut into slits
• 1 tablespoon lemon juice

Instructions

 

• Wash and soak the rice and dal in enough water for about 6-8 hours. 
• Once soaked drain the water, add yogurt, salt, sugar and fenugreek seeds, green chilli, ginger and grind into a fine paste using a grinder. Use little water if the paste seems thick.
• Keep the paste covered in a warm place to ferment for about 6-8 hours or overnight.
• Grease a 7" cake tin with oil and start boiling water in the steamer.
• Transfer the batter to the prepared tin and let it steam for about 20 minutes or until a skewer inserted in the center comes out clean.
• Remove from heat and let the dhokla cake out from the cake tin to cool for some time.

To temper

• Heat oil in a pan and add asafetida, cumin, mustard and curry leaves. Let the seeds crackle for a minute.
• Add green chilies, sesame seeds and let the seeds brown a little. Add lemon juice and remove from heat.
• Pour the tempering on to the steamed cake. Slice and serve.

Notes

Make sure to use sour yogurt to make the dhokla.
Adjust the chilli as per your taste and preferences.

Nutrition

Calories: 35kcalCarbohydrates: 7gProtein: 2gFat: 1gCholesterol: 0.5mgSodium: 201mg

Keyword dhokla recipe, white dhokla

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.

Best Regards,
Sapana Behl