White Dhokla | Khatta Dhokla

Making batter

1. Rinse the rice and urad dal a couple of times in water.
2. Soak them together or separately in enough water for 3 to 4 hours.
3. Drain them well and then in a wet grinder, add the drained rice and urad dal.
4. Add chopped ginger and green chili also.
5. Grind the rice and urad dal adding 2 to 3 tablespoons of water at intervals.
6. The batter should be thick like the idli batter.
7. When you feel the batter, a little grainy texture of the ground rice is preferable.
8. Pour the batter in a deep bowl or pan. Add the sour yogurt and salt.
9. Stir well and keep the batter in a warm place to ferment overnight or for 6 to 7 hours.
10. Before preparing the dhoklas, grease the pan in which you will be making the dhokla with oil.
11. Add water in your steamer or pan or pressure cooker and let the water come to a boil.
12. First add oil in the batter and stir well.
13. Then add the fruit salt or baking soda to the batter.
14. Be quick enough to stir well, so that the fruit salt or baking soda is distributed uniformly in the batter.

Making white dhokla

1. Pour on a greased pan. Sprinkle with black pepper powder, red chili powder and roasted sesame seeds.
2. Place the pan with the batter in the steamer or pot or pressure cooker.
3. Cover and steam for 20-25 minutes or more till a toothpick inserted in the white dhokla comes out clean.
4. If using a pressure cooker, remove the vent weight (whistle) and cover the lid tightly and steam for the same amount of time.
5. When done, remove and let them become warm.
6. Slice and serve the white dhokla with coriander chutney or mint chutney or coconut chutney. It is a good tea time snack.
7. The leftover can be refrigerated in an covered container. While serving you can steam in the Instant pot for one minute or warm them in an microwave sprinkling a few drops of water.