Khatta Dhokla

Khatta Dhokla is a traditional Gujarati steamed rice and lentil cake with a tangy flavor from natural fermentation. Soft, fluffy, and perfect with chutney.

Prep Time10

Cook Time20

Fermentation Time12

Total Time12 30

Course: Breakfast, Snack

Cuisine: Indian

Keyword: Khatta Dhokla

Servings:

Calories: 28kcal

Ingredients

200 g rice flour easy to find in most stores
100 g chickpea flour gram flour/besan (or use all rice flour if preferred)
200 ml plain yogurt
150 ml warm water
5 g salt
6 g baking powder
15 ml lemon juice
10 g fresh ginger grated (about 1-inch piece)
3 g green chili finely chopped (About 1 small chili)
15 ml oil for greasing
1 g chili powder for topping
1 g cumin seeds for topping
Fresh coriander leaves optional

US Customary - Metric

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

Ingredient swaps

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

Technique tips

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

Make-ahead and storage

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

Serving ideas

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

Twist ideas

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