Ingredients:

3 cups Rice, 1 cup Urad Dal, ½ cup Sour Curd, 2 tbsp Green Chili-Ginger Paste, ½ tsp Sodium Bicarbonate, ¼ tsp Asafoetida, 1 tbsp Black Pepper Powder, 1 cup Coconut (Grated), 1 cup Coriander Leaves (chopped), 3 tbsp Oil, Salt to taste.

 

 

Soak the rice and dal separately for 4-6 hrs in plenty of water. Afterwards, grind them together. Add curd and hot water to the dal-rice mixture to get a thick batter like consistency. Allow it to ferment for at least 6 to 7 hours. Add sodium bicarbonate, asafoetida, chili-ginger paste and salt to the dhokla batter and mix well.

Smear a bit of oil on a tray and pour the batter to fill upto half the height of tray. Sprinkle a little black pepper powder on top. Steam for about 10 minutes and then cut into square/ diamond shaped pieces. For tempering (tadka), heat 1 tsp oil in a pan and add mustard seeds to it. When seeds start spluttering, pour the tempering on the dhokla pieces.

Garnish the dhokla with grated coconut and coriander leaves.

Khatta Dhokla is ready to eat. Serve with green chutney.