live dhokla | Gujarati khatta dhokla | different types of dhokla

live dhokla | Gujarati khatta dhokla | different types of dhokla
Khatta dhokla

khatta dhokla is the all-time favorite Gujarati snack. In this recipe, I follow the traditional way of soaking, grounding, and fermenting to prepare soft and spongy dhokla. Also, I prepared dhokla in 5 different flavors masaledar, chutney flavor, tomato-onion flavor, pizza flavor, and chaat flavor dhoka. These all flavor makes dhokla chatpata and tasty. I share the perfect ingredient ratio and a few no-fail tips help you to make perfect soft and spongy dhokla on the first attempt. Do try this!

The key to making soft khatta dhokla at home are

  • Firstly, for dhokla batter use small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of dal should be half that of rice.
  • Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate into it and dhokla become soft and spongy dhokla.
  • I have added baking soda for spongy dhokla which can be easily replaced with Eno fruit salt if you wish to.
  • Steam dhokla 12-15 min on high-medium flame. Do not oversteam dhokla otherwise, it will become hard.
  • Khatta dhokla tastes great when prepared slightly sweet, tangy, and serve hot.

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Recipe Video

Khatta dhoklaKhatta dhokla

Recipe card for khatta dhokla in 6 different flavours

Nehas Cook Book

Prep Time 5 mins

Cook Time 45 mins

Fermentation time 6 hrs

Total Time 6 hrs 50 mins

Course Snacks

Cuisine Indian

For dhokla batter

  • 1 cup small grain rice
  • ¾ cup chana dal
  • ¼ cup urad dal
  • ½ cup soar curd
  • ¼ cup water or as required to grind batter
  • Salt to taste
  • Pinch of hing
  • 2 tbsp green chilli paste
  • 1 tsp sugar
  • 1 tbsp oil
  • ¼ tsp baking soda
  • 1 tsp lemon juice

For live khatta dhokla

  • Dhokla batter as required
  • ¼ tsp turmeric powder
  • 1/8 or pinch of baking soda
  • ½ tsp lemon juice
  • Some red chilli powder
  • Some black pepper powder

For Masaledar dhokla

  • 5-6 dhokla pieces
  • 1 tbsp butter
  • ½ tsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ½ tsp white sesame seeds
  • 1 tsp red chilli powder
  • ¼ tsp black salt
  • ¼ tsp garam masala
  • Some coriander leaves

For green chutney

  • 1 cup fresh coriander leaves
  • ¼ cup mint leaves
  • 1 inch ginger
  • 2 green chilli
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp chaat masala
  • 1 tbsp lemon juice
  • ½ tsp sugar
  • 1 tbsp roasted chana dal
  • Salt to taste
  • ¼ cup cold water

Making chutney dhokla

  • 5-6 dhokla pieces
  • 2-3 tbsp green chutney or as required
  • 1 tbsp hot oil
  • Pinch of hing
  • Garnish with fresh grated coconut and coriander leaves

For tomato onion dhokla

  • Dhokla pieces
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 chopped green chilli
  • 1 inch ginger pieces
  • 5-6 chopped garlic cloes
  • 1 medium size slices onion
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 medium size tomato slices
  • Salt to taste
  • 1 tsp chaat masala
  • 1 tbsp tomato sauce
  • Garnish with coriander leaves

Dhokla chaat

  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • Some curry leaves
  • 3 tbsp water
  • 1 tbsp sugar
  • Chopped onion
  • Chopped raw mango pieces
  • Garlic chutney
  • Green chutney
  • Tamarind chutney
  • Sev
  • Coriander leaves
  • Pomegranate seeds

Pizza dhokla

  • 2 tbsp oil
  • 1 chopped green chilli
  • 1 tsp ginger-garlic paste
  • ¼ cup chopped onion
  • ¼ cup chopped tomatoes
  • ¼ cup chopped capsicum
  • Salt to taste
  • 2 tbsp tomato sauce
  • 1 tsp red chilli sauce
  • ½ tsp red chilli flakes
  • ½ tsp oregano
  • Dhokla pieces
  • Garnish with grated cheese

Making dhokla

  • In a bowl, add rice, chana dal, and urad dal. Wash and soak it for 4-5 hrs.

  • Remove water and add soaked dal and rice into the mixture jar. Also, add ½ cup sour curd and some water. Do not add more water while grinding the batter.

  • Grind it into a medium thick and smooth paste.

  • dhokla batter is ready. Cover and ferment batter for 4-5 hrs or overnight in a warm place.

  • The batter becomes fluffy and properly fermented.

  • Then in a batter, add salt, hing, green chili paste, sugar, and oil. Mix well.

  • Take out some dhokla batter into another bowl.

  • Now add baking soda and lemon juice. mix well.

  • Grease the dhokla plate with oil & pour the mixture into the plate.

  • Steam in idli-dhokla steamer or Kadai for 12-14 min on high-medium flame.

  • Once done take out plate from steamer & allow it to cool for 5-10 min.

  • Cut into a square shape. keep it aside.

Making live khatta dhokla

  • Take 2 cups of batter in a bowl. add turmeric powder, a pinch of baking soda, and some lemon juice. Mix well.

  • add water into kadai. Cover and steam for 5 minutes.

  • Grease the dhokla plate with oil & pour the mixture into the plate.

  • Sprinkle red chili powder and black pepper powder over the mixture

  • Steam in idli-dhokla steamer or kadai for 10 min on high-medium flame.

  • Once done take out plate from steamer & allow it to cool for 5-10 min.

  • Apply some oil to cooked dhokla.

  • Cut into the desired shape.

  • Serve khatta dhokla with oil.

Making masaledar dhokla

  • In a pan, add butter, oil, mustard seeds, cumin seeds, sesame seeds, and sauté it.

  • Then lower the flame, add red chili powder, black salt, and garam masala. mix it.

  • Add dhokla pieces and flip them to coat with masala.

  • Garnish with coriander leaves and serve.

Making green chutney dhokla

  • In a mixing jar, add green coriander leaves, mint leaves, green chili, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt, and cold water.

  • grind it into a smooth paste.

  • Green chutney is ready.

  • Now in a bowl, add dhokla pieces and some green chutney on it.

  • Then heat 1 tbsp oil in a tadka pan and add a pinch of hing in it.

  • Now pour tadka on dhokla. Shake bowl and mix everything.

  • Garnish with freshly grated coconut and some coriander leaves. serve it.

Making tomato-onion flavored dhokla

  • In a pan, add oil, cumin seeds, green chili pieces, chopped ginger, chopped garlic pieces, and sesame seeds. Sauté it.

  • Then add sliced onion and sauté it.

  • Now add turmeric powder and red chili powder. Mix well.

  • Add tomato slices and salt. sauté till it becomes slightly soft.

  • Then add chaat masala and tomato sauce. Mix well.

  • Now add dhokla pieces and mix well.

  • Garnish with coriander leaves. serve.

Making dhokla chaat

  • In a pan, add 1 tbsp oil, mustard seeds, cumin seeds, and some curry leaves. sauté it.

  • Then add 3 tbsp water and 1 tbsp sugar. mix well.

  • Add small dhokla pieces and mix well. Keep it aside.

  • Now on a plate, add dhokla pieces and topped it with chopped onion, chopped raw mango pieces, garlic chutney, green chutney, tamarind chutney, sev, coriander leaves, and pomegranate seeds.

  • Serve dhokla chaat immediately.

Making pizza-flavored dhokla

  • In a pan, add oil, chopped green chili, and ginger-garlic paste. Sauté it.

  • Then add chopped tomato, onion, capsicum, and salt. sauté till vegetables become slightly soft.

  • Now in a bowl, add tomato sauce, red chili sauce, chili flakes, and oregano. Mix well.

  • Add pizza sauce into the pan and mix well.

  • Now add dhokla pieces and mix well.

  • Take out dhokla into the plate and garnish with grated cheese.

  • Serve pizza-flavored dhokla.

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