Khatta Dhokla (with leftover Idli-Dosa Batter)

Monsoon cravings satisfied with Khatta Dhokla (steamed savory cake). To make life easier, I used some leftover store bought idli-dosa batter as the base (homemade batter would work too). Not authentic, but this recipe comes together quickly and the end result is delicious. Khatta Dhokla is best served along with any chutney of your choice and some hot chai.

---

Recipe

Khatta Dhokla

(Serves 3-4)

Ingredients

1 1/2 cups idli-dosa batter (store bought or homemade)
1/2 cup plain yogurt 
1/8 tsp citric acid crystals*
1 tsp ginger paste
1 tbsp oil 
Salt to taste 
3/4 tsp baking soda
Red chilli powder to sprinkle 

For tempering -
1 tbsp oil 
1/4 tsp cumin seeds
1/4 tsp mustard seeds
Pinch of asafetida
1/4 tsp coarsely cracked black pepper 
1 tbsp finely chopped green coriander 

Method

Grease a small steel plate or a 8” round cake pan well with oil and set aside.

In a bowl, whisk together the batter, yogurt, citric acid, ginger paste, oil and salt until smooth.

Gently whisk in the the baking soda. Pour the mixture into the greased pan and sprinkle with some red chilli powder.  

Place the pan in a steamer or large vessel with boiling water. Cover and steam for 15-18 minutes or until a toothpick inserted into the middle of the dhokla comes out clean. 

Remove from heat, uncover and allow the dhokla to cool for 5-7 minutes. Then run a knife around the edges to loosen it from the pan. 

In a tempering wok/small pan, heat 1 tbsp oil. Add the cumin and mustard seeds. When they splutter, add the asafetida and pepper. Fry for 30 seconds, then spoon over the dhokla and spread evenly. Sprinkle with the chopped coriander. Slice into squares and serve with any chutney of your choice. 

*Lime/lemon juice can be used in place of citric acid. Add about 2-3 teaspoons or enough to make the batter sour.