A dish which originally belongs to the state of Gujrat in the Indian sub continent. A healthy, light and spongy dish this recipe is prepared with oats. Try this super healthy, easy, quick and simple recipe for evening snacks along with some hot tea.
STEP 1.In separate bowls, soak 1 cup chana dal, 1 cup urad dal and 1 cup rice for minimum 4 hours.
STEP 2.Place 1 cup of soaked chana dal and 1 cup of soaked urad dal in the tall jug of the grinder and grind to a smooth batter. Do not add too much water when grinding as curd will be added later. Pour it into a large bowl and keep aside.
STEP 3.In the same jug, put 1 cup of soaked rice, 1inch ginger sliced, 2 cut green chillies, 1tsp salt to taste, 2 tbsp curd. Grind to a smooth thick batter.
STEP 4.Pour this rice batter into the large bowl with the dal batter and stir them to combine well.
STEP 1.Cover and leave to ferment for 8 hours or overnight. When the batter is fermented there will be distinct air pockets in the batter.
STEP 5.Add 1 tbsp of oil and mix well. Grease the dhokla pan and fill the steamer with water.
STEP 6.Spoon the batter onto the pan and spread it to quarter inch thickness or till it fills the pan halfway. Do not fill it more than halfway, as khatta dhokla is a half inch thin dhokla.
STEP 7.Sprinkle little red chilly powder on the top. Cover and steam on high for about 10 minutes.
STEP 8.When the dhokla is cooked a knife inserted in it will come out clean. Remove the pan from the steamer and keep it aside to rest.
STEP 9.To make the tempering, heat a pan and add 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 2 slit green chillies, 1 sprig of curry leaf roughly torn and ¼ tsp asafoetida. Stir it and allow the tempering to splutter.
STEP 10.Cut the dhokla into diamond shapes or desired shape and size and transfer the pieces to a plate. Spoon the tempering over the khatta dhokla pieces.
Nutrition value
2210
calories per serving
33 g Fat106 g Protein358 g Carbs61 g FiberOther
Current Totals
33 g Fat
106 g Protein
358 g Carbs
61 g Fiber
MacroNutrients
Carbs
358 g
Protein
106 g
Fiber
61 g
Fats
Fat
33 g
Vitamins & Minerals
Calcium
352 mg
Iron
32 mg
Vitamin A
476 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
11 mg
Vitamin B6
1 mg
Vitamin B9
555 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
3 mg
Copper
4 mcg
Magnesium
749 mg
Manganese
9 mg
Phosphorus
1748 mg
Selenium
155 mcg
Zinc
17 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
