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Gujarati Ohatta Dhokla Recipe

Recipe By Slurrp

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.

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Gujarati Ohatta Dhokla
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Ingredients for Gujarati Ohatta Dhokla Recipe

  • 1 cup Chana Dal
  • 1 cup Urad Dal
  • 1 cup Rice
  • 2 No.s Green chilly, slit
  • 1 inch Ginger, sliced
  • 2 tablespoon Curd
  • 1 teaspoon Salt
  • 1 pinch Red chilly powder
  • 1 tablespoon Oil
  • 1 sprig Curry leaf
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Sesame Seeds
  • 2 Nos Green chilly

Directions: Gujarati Ohatta Dhokla Recipe

  • 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

  • Fat
    33g
  • Protein
    106g
  • Carbs
    358g
  • Fiber
    61g

MacroNutrients

  • Carbs
    358g
  • Protein
    106g
  • Fiber
    61g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    352mg
  • Iron
    32mg
  • Vitamin A
    476mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    1mg
  • Vitamin B9
    555mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    3mg
  • Copper
    4mcg
  • Magnesium
    749mg
  • Manganese
    9mg
  • Phosphorus
    1748mg
  • Selenium
    155mcg
  • Zinc
    17mg
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
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Recipe By Slurrp