It is an indian gujarati treditional dish , made by rice and pulse flour It is very tasty ymmi as well as healthy Less oily I am describing treditional way to make this dish.
STEP 1.First wash the rice and both the pulses and dry them in the shade on a cotton cloth, when it dries, grind them and keep them in the flour box.
STEP 2.Whenever you want to make khatta dhokla, take that flour, add 100 grams of curd to 400 grams of flour, add some water and prepare a thick batter.
STEP 3.Cover this vessel with a cotton cloth and leave it to rise for 6 to 7 hours.
STEP 4.Now add salt as per taste .
STEP 5.Also add a pinch of baking soda.
STEP 6.Keep the idli cooker filled with water on the gas and when the water starts boiling, put oil in a plate and put this Bater in plate , sprinkle some red chili on top and keep it steaming for 15 minutes in the idli cake cooker.
STEP 7.For tempering - Take some oil in a tempering pan and add mustard seeds, hing and curry leaves to it. Take out the plate of khatta dhokla from the idli cooker and cut it with a knife and pour the tempering on it. Serve it hot with coriander chutney.
Nutrition value
449
calories per serving
7 g Fat20 g Protein74 g Carbs13 g FiberOther
Current Totals
7 g Fat
20 g Protein
74 g Carbs
13 g Fiber
MacroNutrients
Carbs
74 g
Protein
20 g
Fiber
13 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
164 mg
Iron
7 mg
Vitamin A
312 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
130 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
150 mg
Manganese
2 mg
Phosphorus
335 mg
Selenium
37 mcg
Zinc
4 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
