Khatta dhokla | vegetable khatta dhokla | Gujarati live dhokla | dhokla recipe - Nehas Cook Book (2024)

For dhokla batter

• ▢ 1 cup small grain rice
• ▢ ½ cup urad dal
• ▢ ½ cup chana dal
• ▢ ½ tsp methi dana
• ▢ ½ cup poha
• ▢ ½ cup sour curd
• ▢ Salt to taste
• ▢ Water for soaking and grinding

Making vegetable dhokla

• ▢ Dhokla batter
• ▢ ½ tsp turmeric powder
• ▢ Salt to taste
• ▢ 1 tsp sugar
• ▢ 2 tbsp oil
• ▢ 1 tsp ginger paste
• ▢ 2 tbsp green chilli paste
• ▢ ¼ cup chopped cabbage
• ▢ ¼ cup grated carrot
• ▢ ¼ cup chopped capsicum
• ▢ ¼ cup boiled corn
• ▢ ¼ cup chopped bottle gourd - lauki / dudhi
• ▢ ¼ cup coriander leaves
• ▢ ¼ tsp baking soda - for half batter

For dry garlic chutney

• ▢ 9-10 roasted garlic cloves
• ▢ 3 tbsp roasted peanuts
• ▢ 3 tbsp roasted coconut
• ▢ 1.5 tbsp kashmiri red chilli powder
• ▢ Salt to taste

Serving

• ▢ Oil
• ▢ Dry garlic chutney

Making vegetable khatta dhokla

• In a mixing bowl, add rice, chana dal, urad dal, methi dana, and poha. Wash and soak it for 4 hrs.

• Now remove water from the soaked grain and keep it aside. Use water while grinding the batter.

• Then in a mixture jar, add soaked grains, ½ cup curd, and some water. Grind batter into a smooth and ribbon-like consistency.

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• Add grinded batter into the mixing bowl. Then add salt and whisk batter for 2 minutes.

• Then spread 1 tsp curd on dhokla batter. Cover and ferment batter to keep it in warm place.

• After 6 hrs, the batter is properly fermented.

• Now in a pan, add 1 tbsp oil, ginger paste, and green chili paste. Sauté it for a minute.

• Then add chopped cabbage, grated carrot, chopped capsicum and boiled corn, chopped bottle gourd (lauki) pieces, and salt. Sauté till vegetables become slightly soft.

• Switch off the gas and keep it aside.

• Now in a dhokla batter, add turmeric powder, sugar, oil, vegetables, coriander leaves, and oil. mix well, dhokla batter is ready.

• Now take out some batter into another bowl.

• Then in a half batter, add ¼ tsp baking soda and some water. Mix well.

• Grease the dhokla plate with oil & pour the mixture into plate.

• Steam in idli-dhokla steamer or Kadai for 10 min on high-medium flame.

• Once done take out the plate from the steamer & allow it to cool for 5-10 min.

• Apply some oil and garlic chutney to cooked dhokla.

• Cut into the desired shape and serve.

Making dry garlic chutney

• In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.

• Then add red chili powder and salt.

• Without adding water, grind chutney into coarse damp powder.

• Store dry garlic chutney in an air-tight container.

• Use small grain for dhokla batter.
• The addition of some urad dal into the dhokla batter helps to make fluffy dhokla.
• The addition of some poha into the batter helps to make soft dhokla.
• Grind batter into a smooth paste, do not grind it coarse. Also, the consistency of the batter should be ribbon-like.
• addition of salt to grinded batter fastens its fermentation process.
• whisk batter in one direction so air particles incorporate in it.
• Add little curd to the batter helps to fasten the fermentation process.
• Saute the vegetable on high flame, so it becomes slightly soft.
• steam dhokla on high flame.