White Dhokla is steamed lentil cake made with rice and urad dal. They are also called Khatta Dhoklas as they are slightly sour. These savoury cakes are a popular Gujarati snack.
Gujarati’s are very fond of snacks, be it fried or steamed, and these snacks are available in shops or on carts as well. For one of the mega marathons, I had shared the Gujarati fried farsans, and this September I posted a Gujarati Farsan Platter where I have posted steamed snack for the Thali and Platter Festival. These White Dhoklas are a part of that platter.
These White Dhoklas are also popular as Safed Dhokda, Idada or Khatta Dhokla. They are made of equal portions of rice and urad dal and both are soaked separately after which they are ground. The rice needs to be slightly coarse while the dal should be a fine paste. The batter should be thick. After grinding yoghurt is added and then the batter is put away for fermentation. One can substitute yoghurt with lemon juice.
While steaming these Dhoklas, we should make sure to place the dhokla plates in the steamer only after the steamer is hot and the water is boiling, this is important as it starts the cooking process immediately, else the dhoklas might not rise well. For this reason, the fruit salt or ENO should be added right before pouring the batter. Also, it should be added to individual thali batter and not to the complete batter. After pouring the batter into the thali, you can sprinkle either red chilly powder or black pepper. Coarsely ground cumin seeds too can be sprinkled. Tempering these dhoklas is optional, but I simply add coriander leaves.
1/2 cup rice
1/2 cup split black gram
1 tsp baking soda
1/2 tsp ginger paste
1/2 tsp crushed to paste green chilli
1 tsp salt
2 tbsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
10 curry leaves
1/2 cup yoghurt (curd)
Wash and soak the dal and rice for 3-4 hours. They can be soaked together.
Using a grinder jar, add the soaked rice and urad dal with a half cup of water and grind to a smooth and thick batter.
Transfer the batter to a bowl.
Add yoghurt to this batter and whisk well.
Cover and keep in a warm place to ferment.
The batter should be fermented for 5-6 hours at least.
When preparing the dhokla place a steamer on heat.
Now add baking soda, ginger-green chilli paste along with salt, and mix the batter thoroughly.
Finally, add a tablespoon of oil.
Pour the batter into greased plates.
At this point, you can sprinkle red chilly powder, Cumin powder or black pepper or leave it as it is.
Carefully place the plates in the steamer.
Cover and steam for 8 to 10 minutes.
Remove from the steamer and set it aside.
Tempering (optional )
Add mustard seeds, let crackle.
Add asafoetida and curry leaves.
Now pour the tempering so that all dhoklas are covered.
Cut them into squares and serve hot.