Preparation Time : 2 hrs+ 7 hrs fermentation | Cooking Time : 15 Mins |Makes: 10-12 pieces
Varagu Arisi 1 portion
Urad dal 1/4 portion
Green Chili 1
Ginger a small piece
Yogurt 2 tblsp
Eno fruit salt 3/4 tsp
Oil 2 tsp
Red chili powder 2 pinches
Jeera Powder 2 pinches
Mustard seeds 1/4 tsp
Curry leaves few
Salt to taste
- Wash the varagu rice and urad dal and soak it in water for 2 hours.
- Grind this with green chili and ginger into a grainy texture. Add yogurt while grinding. Let the mixture be thick and not too watery. Add salt and ferment this for 7-8 hours or overnight.
- Before making the khatta dhokla, add eno salt to this and mix well. The eno salt makes the batter airy and make the dhokla fluffy and soft. Add 1 tsp of oil to the batter.
- Grease a plate with oil and add the batter to this. Sprinkle with red chili powder and jeera powder.
- Steam this for 10 to 12 minutes. Insert a tooth pick in the center of the dhokla and if it comes out clean, switch off the flame,
- Invert the plate and take out the steamed dhokla.
- Temper with mustard seeds and curry leaves.
- Cut them into squares or triangles using a sharp knife.
- Khatta Dhokla is ready to serve.
Check out my other interesting millet recipes:
- Instead of eno salt you can use 1/2 tsp of baking soda.
- I just tempered with mustard seeds and curry leaves. You can add while sesame seeds or green chili too.
- The dhoklas stayed soft for 3-4 hours.
- If the yogurt is sour, add them just before making. If they are normal add while grinding and while when it is fermenting along with the batter, it will become sour.
- If the sourness of the batter is less, add little lemon juice to this.