By Akshara
January 29, 2026
Khatta dhokla is made using natural fermentation from rice and lentils, giving it a distinct sourness. It is steamed rather than fried, making it light yet filling. No leavening agents are traditionally added. This dish is commonly prepared when batter turns naturally sour rather than being discarded.
1 cup cooked rice ½ cup chana dal ¼ cup urad dal Salt to taste Water as needed For tempering 2 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds 8–10 curry leaves 2 green chillies, slit
Soak chana dal and urad dal for 6 hours, then grind with rice into a coarse batter.
Ferment overnight until distinctly sour.
Steam the batter in a greased tray for 20–25 minutes.
Heat oil, add mustard seeds, sesame seeds, curry leaves, and chillies.
Pour tempering over the dhokla, cut into pieces, and serve warm.