In Gujarat, no festival or family gathering feels complete without a plate of dhokla. While the bright yellow version made with gram flour is widely recognized, the older cousin, Khatta Dhokla, carries a charm of its own. This white, fluffy, and slightly tangy steamed cake is made from a fermented blend of rice and urad dal, a process that gives it both its delicate texture and signature sourness.
Historically, khatta dhokla was a way to make use of leftover fermented batter, turning simple staples into something celebratory. The long fermentation mirrored the rhythms of Indian kitchens where patience brought depth of flavor. Today, it is still served at weddings, festivals, and morning breakfasts across Gujarat, often cut into neat squares and topped with tempered mustard seeds and green chilies.
Khatta dhokla remains a beloved part of Gujarati cuisine, valued for its light texture and gentle tang. Whether served at weddings, festivals or as a simple breakfast, it brings a sense of warmth and tradition to the table. With just a little planning and fermentation, you can easily recreate this authentic flavor at home.
Why You’ll Love My Dhokla Recipe
- Light, fluffy, and delicately sour in flavor
- Naturally gluten-free, made with rice and lentils
- A healthier steamed snack that feels festive yet simple
- Pairs beautifully with chutneys or even just a drizzle of oil
Khatta Dhokla – Simple Sour White Dhokla
Ingredients
- 200 g 1½ cups rice flour (easy to find in most stores)
- 100 g ¾ cup chickpea flour (gram flour/besan) (or use all rice flour if you prefer)
- 200 ml ¾ cup plain yogurt
- 150 ml ⅔ cup warm water
- 1 teaspoon salt
- 1½ teaspoon baking powder helps make it fluffy without fermenting
- 1 tablespoon lemon juice
- 1- inch piece fresh ginger grated
- 1 green chili finely chopped
- 1 tablespoon oil for greasing
- ½ teaspoon chili powder for topping
- ½ teaspoon cumin seeds for topping
- Fresh coriander leaves optional
Instructions
Method
Make the Batter:
- In a large bowl, whisk together rice flour, chickpea flour, salt, baking powder, grated ginger, and chopped chili.
- Stir in the yogurt and warm water to form a smooth, thick batter (like cake batter).
- Add the lemon juice and mix gently.
- Let the batter sit for 15 minutes while you prepare the steamer.
Prepare the Steamer:
- Grease 2 round tins (15 cm/6 inches) or 1 large tin (30 cm/12 inches) with oil.
- Pour about 5 cm (2 inches) of water into a deep saucepan or steamer and bring to a gentle boil.
Pour and Top:
- Pour the batter into the tins, filling no more than ¾ full.
- Sprinkle the chili powder and cumin seeds evenly over the surface.
Steam:
- Place the tins into the steamer.
- Cover tightly with a lid.
- Steam over medium heat for 20–25 minutes until a skewer inserted in the center comes out clean.
Cool and Serve:
- Let the dhokla rest in the tin for 5 minutes.
- Run a spatula around the edge and invert onto a plate.
- Cut into squares or diamonds.
- Garnish with coriander leaves if you like.
Notes
- Replace yogurt with vegan yogurt for a dairy-free version
- Skip chana dal if unavailable, though it adds nuttiness
- Use idli rice if regular rice is not handy
- Batter should be thick but not heavy, add water carefully while grinding
- Fermentation time depends on climate, in cooler places it may take longer
- Add eno or baking soda only at the last step for maximum fluffiness
- Batter can be fermented ahead and stored in the fridge for up to 2 days
- Cooked dhokla keeps in the fridge for 2 days, steam lightly before serving
- Avoid freezing as it changes the texture
- Pair with green chutney, tamarind chutney, or garlic chutney
- Enjoy with a drizzle of sesame oil for a rustic touch
- Serve as part of a Gujarati thali with farsan, dal, and rice
- Spicier: Add finely chopped green chilies into the batter
- Healthier: Steam with a mix of millet flour for added fiber
- Festive: Garnish with grated coconut and fresh coriander
Nutrition
FAQs
Why is my khatta dhokla not fluffy?
The batter may not have fermented enough, or the fruit salt was not activated properly.
Can I make it without eno fruit salt?
Yes, baking soda can be used but add a teaspoon of lemon juice to activate it.
How long should the batter ferment?
Typically, 8 to 12 hours, depending on room temperature. It should be slightly sour and airy.
Can I reheat dhokla?
Yes, steam it lightly for 3 to 4 minutes or microwave with a sprinkle of water.
Khatta dhokla captures the essence of Gujarati cooking, where time and patience bring depth of flavor. Its soft, airy texture and gentle sourness set it apart from the more familiar yellow dhokla, making it a dish that feels both traditional and unique. It is one of those recipes you will find yourself making again and again.
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