I have fond memories of my mum making perfectly soft white khatta dhokla with peanut chutney. This is a Gujarati dish made from fermented rice and lentil batter and is usually had for breakfast or evening snack. Since dhoklas are steamed, they are low in fat and a healthy snack option.
PREPARATION TIME: 10 minutes
COOKING TIME: 20-25 minutes
DIFFICULTY SCALE: Medium
For the batter:
- Rice – 1 cup
- Split black lentils/Urad dal – ½ cup
- Yellow split peas/Chana dal – 4 tablespoons
- Fenugreek seeds – 1 tablespoons
- Beaten rice/poha – ½ cup
- Curry leaves – 2-3 sprigs
- Chillies – 2
- Sesame seeds – 1 tablespoon
- Mustard seeds – 1 teaspoon
For the peanut chutney:
- Roasted peanuts – 1/2 cup
- Curry Leaves – 2 sprigs
- Corriander leaves – 10-15 sprigs
- Curd – 1/3 cup
- Chilies – 2
- Salt – to taste
For the dhokla:
- Soak the rice, lentils and fenugreek seeds in separate bowls for 4-6 hours.
- Soak the beaten fluffed rice/poha for an hour or so.
- Grind the ingredients separately till they are a fine paste and mix well in a bowl. The batter should be slightly thick, yet smooth and runny.
- Add salt and keep overnight to ferment.
- Once the batter is fermented well, grease the pans of an idli maker and add the batter and put it on steam in a steamer for 10-15 minutes until cooked.
- Remove the cooked dhoklas from the stand and cut them into small pieces.
- Add oil, mustard and sesame seeds in a pan. Once the mustard seeds start to crackle, add the curry leaves and chillies. Add the diced dhoklas and mix well.
For the chutney:
- Dry roast peanuts in a pan and allow them to cool and then remove their cover.
- Add the peanuts, chillies and salt in a grinder and grind until it turns into a smooth powder.
- Add curry and coriander leaves, curd and salt and grind again.
- Serve the chutney with the hot dhoklas.