So the other day, I came across a recipe for White or Khatta (sour) dhoklas, on a Facebook food group that I’m part of. Having only had it once before, and that too at a shop, I was very keen on making it myself. I followed the recipe, but found out that the dhoklas were a little too sticky, possibly because the recipe called for the addition of ‘chana’ dal or bengal gram, whereas most recipes only add rice and ‘urad’ dal or split black lentils to the batter.
I wasn’t deterred and the dhoklas tasted quite good, so wasn’t totally disappointed. I also followed the usual technique of skipping the tadka, and sprinkling some pepper powder, and spicy red chili-garlic masala on top while steaming them. Unfortunately, I had to forgo taking pics, as there was a power cut this morning. Luckily, I had saved half the batter (sans yogurt) in the fridge, and promptly decided to experiment. I call these ‘Dhokla’ cups or White Dhokla Cups, but you can say these are more of savoury rice cakes, in a way 😀
The recipe for this is insanely easy, granted you have leftover idli, dosa or ‘Khatta’ Dhokla batter. You only need 5 minutes and a microwave and an additional 2 minutes to prep the tadka. You may even skip the tadka, and go for a filling of onions, tomatoes or other veggies.
The ‘dhokla cups’ were quite soft and moist, though when eaten hot, or they do tend to get hard later. But you can always heat them up and they’ll get right soft! Look how they turned out 😀
White (Khatta) Dhokla Cups
For the batter:
- Rice (Par-boiled or Idli Rice) – 1 cup
- Urad dal (Split black lentils) – 1/4 cup
- Chana dal (Bengal gram) – 1/4 cup
- Ginger – 1/2 inch
- Green chilies – 2 or 3
- Salt – to tast
For the tempering:
- Mustard seeds – 1 tbsp
- Sesame seeds – 1 tsp
- Red chili-garlic masala (Lahsun-kanda masala) – 2 tsp
- Oil – 2 tbsp
- Sugar – 1 tsp
- Asaoetida/Heeng – 1/2 tsp
- Curry leaves – 10 to 12
- Salt – a pinch
- Wash and soak the rice and dal each in water for 4 to 6 hours, or overnight.
- In the morning, strain the water, wash the rice and dal again well.
- In a mixer, add the grains and the ginger and chilies, and without adding water, make a paste.
- Add only a spoonful of water at a time if the paste doesn’t come together, and keep grinding slowly until a thick batter is formed.
- Use your hands and with your fingers rub the paste to check consistency. There should be a slight graininess; the batter is ready.
- Keep this over to ferment in a large bowl, for at least 6 to 8 hours, or overnight.
- The batter will have doubled up by now.
- (I used half of this for the dhokla cups, that yielded 12 muffin-sized ones)
- Grease a microwave-safe muffin tray or individual cups with oil.
- Beat the batter with salt and a teaspoon of oil.
- Pour batter into compartments and microwave on high for 4 minutes. Insert skewer and see if done.
- Cool for a few minutes and remove on to a plate.
- Prepare the tempering by heating a pan with the oil.
- Add the mustard seeds and sesame seeds, let them sputter.
- Add the curry leaves, red chili-garlic masala, salt and asafoetida.
- Stir, add sugar.
- Add a teaspoon of water, and turn off heat.
- Pour over dhokla cups, and serve hot!