Instant Khatta Dhokla Recipe|Gujarati white dhokla using rava in microwave

An instant version of GUJARATI KHATTA DHOKLA OR WHITE DHOKLA. 

 No soaking, grinding or fermentation required. Hence it is very quick and easy to make.

Traditional khatta dhokla requires soaking of rice and ural dal ,next grinding and fermenting batter overnight just like we do it for idli and dosa.

But today we are making khatta dhokla using suji,rice flour and besan in which you can prepare it instantly i mean no need for fermenting.Being khatta ie sour we have added both curd and nimbu ka phool ie citric acid crystals for sourness.this dhokla is normally white in colour ,so turmeric is not added in the below recipe

you can make it in microwave too (check tips for same)

Dhokla is one of my favorite snacks because it is so quick and easy to make, light and can be easily had at tea-time. 

Ingredients

For Batter

1/2 cup rice flour
1/4 cup besan(chick pea flour)
3/4 cup rawa/sooji/semolina
Salt and sugar to taste
1/4 tsp citric acid(Nimbu phool)
1 tsp Eno
1/4 cup yogurt
2-3 tbsp oil
Ginger and green chili as per your taste ( 2 tsp )

For Tadka(Tempering):

2 tbsp oil

1/2 tsp mustard seeds(rai)
A pinch of Asafoetida
1 tbsp sesame seeds(til)

curry leaves 5-6

For garnishing:
Finely chopped coriander leaves
Red chili powder

Method

In a bowl mix the rice flour,chickpea flour and the rava together. Make sure you sieve the chickpea flour before adding it to the bowl.
Add salt,sugar,ginger-chili paste,yogurt,and oil. Mix all the ingredients well.
Add little water at a time to make a batter. batter should be of pouring consistency not too thick nor too thin.

Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

When the mixture rises, pour it into a greased thali and steam for about 20 minutes.

For the tempering, heat the oil in a small katori and add the mustard seeds, curry leaves ,sesame seeds and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.

Garnish with red chili powder or black pepper powder and coriander leaves

Cut into pieces and serve with green chutney.

Tips

• You can use 1 teaspoon of lemon juice instead of the citric acid crystals. But Dhokla might not come out as spongy as with Citric acid.
• Keep the steamer hot and add the fruit salt into the batter.
• If using microwave,Let the dhokla cook on 60% power for 7-10 minutes in the microwave. The time can vary for different microwaves so keep a close eye. A toothpick inserted at the center of the dish should come clean once the Dhokla is cooked.