Khatta Dhokla

A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time.

Preparation Time: 30 min.
Cooking Time: 40 min.
Serves 6 to 8.
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3 cups rice (chawal)
1 cup urad dal (split black lentils)
1/2 cup sour curds (khatta dahi)
2 tbsp green chilli-ginger paste
3/4 tsp soda-bi-carb
1/4 tsp asafoetida (hing)
1 tbsp coarsely grounded black pepper (kalimirch) powder
3 tbsp oil
salt to taste

1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney.

1. You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before steaming.