|1/2 cup Chana Dal(Gram Lentils)
|1 cup Rice
|1½ tablespoons Chilli-Ginger-Garlic Paste
|1/2 cup Sour Curd
|1/2 cup Water
|3/4 teaspoon Eno Fruit Salt (or 1/4 teaspoon Baking Soda)
|1/4 teaspoon Turmeric Powder, haldi
|1 teaspoon Oil
|2 tablespoons Oil
|1/2 teaspoon Mustard seeds
|1/2 teaspoon Cumin seeds
|1/2 teaspoon Sesame Seeds, til
|4-5 leaves Curry Leaves
|2 tablespoons chopped Fresh Coriander Leaves
- Soak chana dal and rice in water overnight or for around 8 hours.
- Drain excess water and grind them with curd and water (approx. 1/2 cup) to make a smooth batter in a mixer grinder. Batter should not be diluted or too thick, its consistency should be like idli batter.
- Transfer it to a large bowl and add salt and turmeric powder. Mix well and put it to ferment in warm place for 6-8 hours.
- Grease steamer plates (thalis) with oil. Pour 2-3 glass water at bottom of the steamer and heat it over medium flame. Add 1 teaspoon oil and chilli-ginger-garlic paste in fermented batter and mix them properly. Add eno fruit salt and stir in one direction for 1 minute.
- After stirring for a minute, you will notice bubbles on the surface of a batter and its size is increased.
- Pour it immediately in to greased plates and fill them until half its capacity.
- Sprinkle cumin seeds and red chilli powder on top and place them into steamer.
- Steam it for 10-15 minutes over medium flame. After 10-15 minutes, insert a knife in the center and check if it comes out clean. If it does, then it is ready otherwise steam it more.
- Let it cool for few minutes and cut it into small squares.
- Heat 2 tablespoons oil in a small tempering pan. Add mustard seeds and cumin seeds. When they begin to crackle, add sesame seeds and curry leaves. Sauté for 30 seconds.
- Turn off flame and pour it over dhokla and mix well to coat dhoklas evenly with tempering. Transfer khatta dhokla to a serving plate and garnish with chopped coriander leaves and serve.
- Do not make batter too thick or too thin. Otherwise it will not come out spongy.
- If you are using baking soda in place of Eno, then follow the given directions.
- Make a mixture of 1 teaspoon oil, 1 teaspoon water and 1/4 teaspoon baking soda in a small bowl.
- Heat this mixture for 30 seconds and immediately pour into the batter; mix well and then pour batter into greased thali in step-6. Follow the remaining steps as given above to cook dhokla.