Khatta Dhokla

Khatta Dhoklas are traditional Gujarati dish, this steamed cakes are delicious snacks and are also served as Farsan (savory snack) in grand Gujarati Thali. 'Khatta' means sour, the dish gets its name from the fact that curd is added to the batter, and batter is allowed to ferment and make it bit sour in taste. The batter has close resemblance to Idly batter, the difference is only the fermenting technique and addition of few spices. The soft, fluffy dhoklas are enjoyed by our entire family.

Ingredients
500gms of Raw Rice
250gms of Urad Dal
1/2 teacup of sour curd / Buttermilk
1 Tablespoon of Green chilly paste
1 Tablespoon of Ginger paste
1/2 Cup of Fresh Cream
3 Tablespoons of Oil
1 Tablespoon of coarsely crushed Black Pepper Powder
1 Teaspoon of Fruit Salt (Eno)
salt to taste
Tempering (Optional)
Oil
2 Teaspoons of Mustard Seeds
1/2 Teaspoon of Hing (Asafoetida)
6 to 7 Curry Leaves

Method:
1. Mix rice and urad dal and grind coarsely or soak rice and urad dal overnight and grind in to a thick paste.

2. If using dry coarse rice and urad dal mixture, add sour curd / buttermilk, salt, oil, lukewarm water and cream and mix properly to make a thick batter. Fresh cream will make your dhoklas very soft.

3. Let the battter ferment for 5 to 6 hours in a warm and a dry place.

4. Once battter is fermented, add green chilly and ginger paste and mix it proprly. Grease the steel plate or thali with oil and place the grease thali for 2 mintues inside the steamer.

5. Now add the fruit salt or eno in the batter which you want to use it the same day. The remaining batter one can freeze it in the refrigerator.

6. Now remove the greased thali from the steamer and pour the batter so as to fill half the height of the thali.

7. Sprinkle some ground black pepper on top, and steam the for about 10 minutes. Meanwhile prepare the tempering if using. Heat the oil, once the oil is hot, add hing, mustard seeds. Once the seeds starts spluttering add curry leaves and remove the tempering from the heat.

8. Once the dhoklas are steamed, sprinkle some tempering over the steamed dhoklas and then cut the dhoklas in diamond shape.

9. One can avoid the tempering and simply serve the dhoklas with oil and green chutney / Coriander - Coconut chutney

Note: One can preserve the dhokla batter for one day (without adding fruit salt)