Name: Khata dhokla recipe by komal Manish at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 2
Ingredients: Channa daal 3 cups; Rice 1 cup; Moog daal 2 table spooons; Methi dana few; Adrak mirchi and coriander crushed 1 table spoon; Rai 1 tea spoon; Jeera 1 tea spoon; Choped green chilly 1 chilly; Curry leaves few; Til 1 tea spoon; Coriander for garish; Oil for greasing and sautéing.; Water as required; Baking soda 1/4 tea spoon; Haldi 1tea spoon; Mirchi powder 1 tea spoon; Salt as per taste.

ABOUT Khata dhokla RECIPE

Traditional dhokla made by people of gujarat. You will find varities of dhoklas in gujarat. Khaman dhokla or nylon dhokla, sandwich dhokla, vegetabl dhoklas all have amazing taste. These khata dhokla are tangy in taste and is not as fuffly as khaman dhokla but it has its own texture and taste which never fails to impress the taste buds. My grandma makes them super yummy and its just amazing.

Ingredients Serving: 2

Channa daal 3 cups
Rice 1 cup
Moog daal 2 table spooons
Methi dana few
Adrak mirchi and coriander crushed 1 table spoon
Rai 1 tea spoon
Jeera 1 tea spoon
Choped green chilly 1 chilly
Curry leaves few
Til 1 tea spoon
Coriander for garish
Oil for greasing and sautéing.
Water as required
Baking soda 1/4 tea spoon
Haldi 1tea spoon
Mirchi powder 1 tea spoon
Salt as per taste.

Instructions

Soke chaana daal, rice ,moog daal separately for few hrs
Once done make fine paste add methi seeds and keep it for 8 hrs or overnite for fermentation.
Now grease the dhokla dish and keep it in steamer.
Add fermentaed batter add mirchi adrak and coriander crushed, haldi,salt as per taste , baking soda and mix well add in water as required and pour it over the greased plate and sprinkle chilly powder over and steam for 15 to 20 mins.
Remove lid and check by inserting knife if comes out clean its done.
Cool it completely and cut them into pieces .
Take oil in one pan add in rai once done , add jeera, til, curry leaves, chopped green chilles and then add in dhoklas and salute them till thy become littl brownish or crisp on top. Garnish with chopped coriander and serve it tea / coffee or moogfali oil.

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