KHATTA DHOKLA

 Khatta Dhokla

Khatta dhokla is sour savory rice and lentil cake which is popular gujrati snack. I like this light fluffy snack with little hint of green chillies in it. It goes well with or without tempering. The fermented rice gives a very different texture as compared to dhokla and khaman.

Ingredients:-
Rice /idli rice(soaked)  200grams
Urad daal (soaked) 50grams
Yoghurt (sour) 1 bowl
Fruit salt (eno) 1tblspn
Salt 1tsp
Green chillies 2finely chopped
Ginger 1/2inch finely grated
Oil 1tblspn

Tempering:
Oil 1tblspn
Mustard seeds 1tsp
Green chillies 2sliced
Curry leaves 8-10

Method:-
Soak rice and daal for 4-5 hours and grind them into smooth paste. Mix sour yoghurt in it and keep it overnight for fermentation. Mix salt, green chillies, ginger and fruit salt. Lastly add oil which will help it to remain soft.
Take a steamer or cooker(without whistle) and let it cook for 25-35 minutes after greasing the tray. Check by inserting a knife. It should come out clean when fully cooked.

Tempering:-

Heat oil. Add mustard seeds, curry leaves and green chillies. Pour it over cooked dhokla and cut in squares or diamonds. 
You can eat it without tempering by just adding red chilly powder and roasted sesame seeds.
Best served with a sweeter dip.