Post published on January 20, 2025 by vspiceroute
Last post modified on January 20, 2025 by vspiceroute
White dhokla is a classic Gujarati delicacy that brings together a perfect blend of flavors and textures. It is soft, fluffy, and irresistibly delicious. Born and raised in Gujarati jain family, this has been a family favorite. I have eaten versions of this but this one is my favorite.
This recipe took time to perfect but now I can finally say that this is yours to keep. It’s a fail proof recipe and you are going to love how easy it is.
Jump to RecipeDish History
Dhokla, a traditional dish from Gujarat, has a rich history rooted in Indian culinary traditions. Thought to have originated centuries ago, this steamed delicacy was traditionally made with fermented rice and chickpea flour, reflecting the resourceful use of local ingredients. Over time, variations like khaman and white dhokla emerged, each with unique ingredients and preparation methods. The fermentation process not only enhances its flavor but also underscores the importance of probiotic-rich foods in Indian cuisine. Dhokla’s light, spongy texture and tangy-sweet flavor have made it a favorite not just in Gujarat but across India and beyond, celebrated as a symbol of wholesome, vegetarian cooking.
How to make white or Khatta Dhokla?
- Wash and soak rice, urad dal and methi seeds separately for 8-10 hours
- Soak poha 15 minutes before grinding
- Grind it separately next day. Then grind together along with soaked poha
- Using a hand blender or beater, beat the mixture to help create air in the batter
- Turn on the oven and let it warm up and turn off and be normal and let it sit in oven for whole day in summer or till next day in winter
- You can also leave it in an instant pot on yogurt mode for 12 -14 hours
- Once the batter ferments, you can make fresh dhokla or store in fridge for 4 days
- Before steaming dhokla add salt, yogurt and eno if needed
- When steaming, grease the dhokla plates
- Sprinkle with red chili powder or black pepper
- Steam till done about 10-12 minutes in an instant pot or steam cooker
- Add tadka on top and garnish with cilantro

White Dhokla | Idada | khatta Dhokla
Ingredients
- 3/4 cup Surti kolam rice
- 1 /4 cup urad dal
- 1/2 tsp methi seeds
- 1/2 cup dry poha
- 1 tablespoon sour yogurt
- 1 tsp eno or baking soda optional
- 2 tablespoon oil
- Water as needed
- Salt as needed
Vaghar
- 3 tablespoon oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp hing powder
- 2-3 slit green chilies
- 1 and 1/2 tsp sesame seeds
Instructions
- Soak urad dal, surti kolam rice, methi seeds in water overnight or for 8-10 hours
- Soak poha before grinding for 15 minutes
- Grind it separately next day. Then grind together along with soaked poha
- Then beat using hand blender till airy
- Turn on the oven and let it warm up and turn off and be normal and let it sit in oven for whole day in summer or till next day in winter
- You can leave in instant pot on yogurt mode for 12 -14 hours
- Once the batter ferments, you can make fresh dhokla or store in fridge for 4 days
- Before steaming dhokla add salt, yogurt and eno if needed
- When steaming, grease the dhokla trays with oil
- Pour the dhokla batter over the trays
- Sprinkle with red chili powder or black pepper powder
- Steam till done
- Cut them into square pieces
- Add tadka on top and garnish with cilantro and serve them or store them
Equipment Needed: 14) Add tadka on top and garnish with cilantro and serve them or store them
Whisk, Mixing Bowl, Steaming trays , instant pot / steamer
Storage:
Store dhokla in an thermos container or casserole container
Serving Suggestion:
Serve them hot, can sprinkle water on dhokla to prevent drying. Can squeeze fresh lime juice for sour taste. Serve it with or without vaghar on top.
Serve along with upvaas ni chutney
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