Last Updated on September 16, 2022
If you have been wondering how to make dhokla from Idli batter, then you’ve come to the right place. In this article, we’ll show you how to make khatta and Khaman dhokla, two popular South Indian breakfast dishes. Follow these instructions to make delicious dhokla at home! Enjoy! The recipe below is adapted from my mom’s recipe.
For the perfect dhokla, use the same idli batter as you do for the idli, allowing for a small amount of oil to be added. Also, add a little bit of sugar and ground nut oil, as these will help keep the dhokla soft. You can serve them as an evening snack or even as a light dinner!
The rice should be combined with both dals and soaked for 5-6 hours, or overnight. Once soaked, scoop out the dhoklas with a wet spoon and place them aside. The dhokla batter should be thinner than the Idli batter, so that you can spoon it over the idli. Once the batter is ready, add some ginger and green chili paste, and a bit of water. After that, the dhoklas are ready to serve.
The key to a good classic Khatta Dhokla is the fermented batter. Soak the rice overnight. Then, make a thin paste with a little water and the other ingredients. Stir in the sour curd and steam the dhoklas until golden brown. You can serve them with coriander chutney and lasun chutney.
This Gujarati dish is perfect for when you’re in a hurry and don’t feel like cooking an idli. It’s also a great alternative to idli, and can be prepared in a matter of minutes. Khatta dhokla is healthy and delicious, with the right balance of carbohydrates and protein. It’s a good pick-me-up anytime, anywhere!
The basic ingredients of Khatta dhokla include rice and lentils, and the dhokla batter requires fermenting for about eight to 12 hours. It is difficult to find a gluten-free version of this dish that is delicious and healthy! Khatta dhokla is a great way to enjoy this dish as a light snack or a healthy lunch box. And you can take it with you on a picnic!
After the batter has cooled down, you can check its readiness by inserting a toothpick into it. If it’s done, remove it from the steamer and let it cool completely. Sprinkle with ghee or chutney and serve! If you want to enjoy this delicious snack with a Gujarati twist, then try out this recipe! Just make sure you have a lid!
While urad dal and rice are best ground separately, rice grinds slower. You can also blend the dal and rice separately. After grinding, the batter should have small air pockets and a mild sour aroma. Afterwards, you can add the vegetable mixture and the yogurt. You can now eat your Khatta dhoklas!
Once you’ve made this recipe, give it a try and rate it! If you’re satisfied with the result, please leave a comment below and rate it. You can also share the recipe with your friends and family so that others can enjoy it as well. Enjoy! And if you’d like to make Khatta dhokla from idli batter, try this method! It’s a delicious way to change the classic Gujarati snack.
If you want to make a spongy dhokla, you can replace the Eno with baking soda. This will help in creating a soft dhokla. After you’ve added the baking soda, you’ll want to add the oil. Alternatively, you can use 1/2 tsp baking soda. Roasted sesame seeds will also make an excellent addition to the batter.
For the batter, you will need one cup besan and two tablespoons of rava. To prepare the dhoklas, mix 1 tsp turmeric, 1/4 tsp sugar, 1 tsp curd, and two tbsp oil. Once the idli batter is ready, prepare a tempering by adding 1 tsp cumin, mustard, and three chillies.
To make dhokla, heat two table spoons of oil and add mustard seeds, curry leaves, and green chillies. Stir in a teaspoon of salt and a few drops of water. Allow the tempering to boil for a few minutes, then pour the dhokla onto the idlis. Serve hot with green chutney and a side of steamed idli.
When making dhoklas, you can use leftover idli batter. These tasty little balls are delicious with coriander chutney or any south Indian chutney. You can also serve the dhoklas warm or room temperature. Afterward, you can store the leftover dhokla batter in a flat-bottomed container. To make Khaman dhokla, you’ll want to keep the batter in a warm location. You can also keep it in a container with hot water.
This recipe is an excellent way to make dhokla at home. It’s easy and quick to make, and it takes just a few minutes to whip up the batter. If you’re making Khaman dhokla for the first time, you can use leftover idli batter as a base. Just remember to keep in mind that you’ll want to use it within two to three days.
If you’ve been experimenting with different recipes and are unsure which one to try, there’s no need to fret. This recipe makes delicious dhokla from leftover idli batter. No fermentation required! All you need is a batter and sour curds. It’s easy to make a delicious savoury snack in no time at all.
About The Author
Wendy Lee is a pop culture ninja who knows all the latest trends and gossip. She's also an animal lover, and will be friends with any creature that crosses her path. Wendy is an expert writer and can tackle any subject with ease. But most of all, she loves to travel - and she's not afraid to evangelize about it to anyone who'll listen! Wendy enjoys all kinds of Asian food and cultures, and she considers herself a bit of a ninja when it comes to eating spicy foods.