Who doesn’t love the famous Gujrati fermented dish?! Imagine preparing it with a twist, or just think of adding a little sourness to your otherwise accustomed palettes today. A recipe with an ounce of sour, a pinch of normal and oodles of taste; if we are talking sour, we have to talk yogurt. Read on to know more about the composition of the delish spongy snack that could easily qualify as the best Gujrati recipe.

Khatta Dhokla – Method of preparation:

Planning and Fermentation:

• Plan a day in advance.
• Soak the rice and dal proportions in water overnight.
• In the morning, grind the mixture into a paste.
• To this, add yogurt. A quick tip is to beat the yogurt well by diluting it..
• Keep the paste aside to ferment. Use a pan with more than double the volume to allow space for the fermented mixture to rise.
• Leave it for about 6 hours and watch the batter rise to perfection.

Dhokla Dish:

• If you have a dhokla steamer, use it to make khatta dhokla.
• If you do not own one, use any flat dish, left floating in water, to follow the simple process of steaming.
• If you use a pressure cooker, remember to keep the whistle away.
• Either way, the process is simple.

Mixing the Ingredients:

• Just before preparing dhokla, add chilli powder, salt, pepper and oil to the batter.
• Stir well to break any lumps, infuse air into the batter to make it fluffy and to mix the masala well.
• Meanwhile, use oil to grease the mould or flat dish to prevent dhokla from sticking to the edges.
• Pour the batter using a ladle of measured portions into the moulds and steam the mix for 8 minutes approximately.
• Scoop out the pieces or dice them into desired shapes and serve.
• Garnish with mustard seeds and coriander leaves. If you are a chutney lover, prepare a quick green chutney.
• For those with tangy taste-buds, use beaten curd as a dip.
• Serve hot and enjoy the yummy Indian recipe.