Preparation Time ½ hour

Resting Time 8 to 10 hours

Cooking Time 15 to 20 Minutes

Total Time 11 Hours Maximum

Serve 6

Type of Recipe: Snacks

Name of Author: Asmi Kadam


  • 1 Cup Rice
  • 1/3 Cup Urad Dal
  • Water for Grinding
  • 2 Tablespoon curd
  • 1 Teaspoon Ginger chili paste or crushed
  • 1 Teaspoon Salt
  • 1 Teaspoon ENO or Fruit Salt.
  • For Garnishing: Chopped Coriander
  • For Tempering :
  • 1 Tablespoon Oil
  • Pinch of Asafoetida
  • 2 Split Green Chilies
  • ½ Teaspoon Mustard Seeds
  • ½ Teaspoon Cumin Seeds
  • 1 Tablespoon Sesame Seeds (Safed Til)
  • 6 to 7 Curry Leaves
  • 1 Teaspoon Sugar
  • 1 Tablespoon Lemon Juice
  • ½ Cup water


Wash the Rice and Dal at least 4 times. Then soaked it for at least 6 to 7 Hours in the water.

After 7 hours, grind the rice and dal as a smooth batter. Use water for grinding. Keep the batter like an idly batter only. Not so thick and not so runny.

Keep this batter in airtight container overnight for fermentation. At least for 8 to 10 hours.

After fermentation, batter look like this.

Mix this batter with the help of spoon and keep aside.

Now, take one mixing bowl. Add two tablespoon curd. Whisk the curd. Now add crushed ginger and chilies into the curd. Mix well.

Now add the rice batter into the curd mixture then, add salt. Mix well. Then keep this batter aside.

Heat a kadai with a water and keep one stand into it.

Take one tin, apply some oil to the tin. Now add the fruit salt into the batter and squeeze some lemon juice on it . Mix the batter once again. Mix it smoothly. Then, transfer this batter into the tin immediately.

Now keep this tin into the kadai. And keep lid on it. Allow to Steam for at least 12 to 15 minutes on a medium flame.

For tempering, heat pan with oil. Add mustard seeds and cumin seeds. Once mustard seeds splutter, add Asafoetida, curry leaves, chopped chilies. Once chilies change the colour. Add sesame seeds. Then add lemon juice and water. Allow to cook for 2 minutes then switch off the flame.

Now after 15 minutes. You can see our khata dhokla is ready. Remove the tin from the kadai. Allow to cool down for at least 5 to 7 minutes.

After some minutes, use a knife to loosen the sides of the dhokla. Keep the plate on a tin and turn the tin on the plate. Dhokla can easily come out on the plate.

Now cut the dhokla in to the square pieces. Pour the warm tempering on the dhokla. All of the water will be absorbed by the dhokla. Keep this dhokla for another 2 to 3 minutes.

Now, garnish the each and every piece of dhokla with chopped coriander.

Serve this dhokla with mint chutney and tomato ketchup.


Thank you.

Have a wonderful day.

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