White dhokla is very much like idli. It tastes good with green chutney. Unlike the khaman dhokla (yellow), white dhokla is less spongy and it is also made thin. Gujatatis also make a sandwich of thin yellow khaman dhokla and white dhokla with green chutney in between. Time 12-13 hours incl. soaking time Serves 3-4 Ingredients 300g rice, 100g split black gram (udad dal), 1 cup sour buttermilk, salt to taste, 1½ -2 tsp green chilli-ginger paste, 2 tbsp oil, 1 ½ tsp black pepper powder, cooking soda( sodium bicarbonate), water, chopped coriander leaves. Seasoning 2 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of asafoetida, Method 1. Soak rice and udad dal separately for 4-5 hours. 2. Drain. 3. Grind udad dal finely & grind rice coarsely using buttermilk. 4. Mix both well to idli batter consistency and allow them to ferment for 7-8 hours. 5. Add salt, green chilli-ginger paste, pepper powder, 1 tbsp hot oil and cooking soda. 6. Beat and mix thoroughly. 7. Heat sufficient water in a cooker. Grease dhokla plates (tatte idli plate) or even a cooker plate would do. 8. Pour batter of about ½ inch thickness in each of these plates. 9. Steam without whistle for 10-12 minutes. 10. When it cools cut into desired shapes. 11. Heat the remaining oil, crackle mustard and cumin seeds. 12. Add asafoetida. Take it off flame. 13. Pour this seasoning over the cut dhokla. 14. Garnish with coriander leaves and serve with green chutney. Note To reduce soaking time, wash rice, drain and dry in shade. To this add udad dal and dry grind. Store. Whenever needed mix with sour buttermilk and ferment. ***********************************************************************
Hello all rounder Geeta How are you? I love Dhokla and I use instant dhokla mix. Thank you for recipe and I will do it next time.
Hi @Mistt I am fine. I noticed you have been not frequent here. Hope the new year has began on a greater note for you. Do try; all the 3 recipes given by me are very simple and you don't really need to depend on 'instant' varieties
