1 3 cups khatta dhokla flour

2 1 tsp fenugreek seeds

3 1/2 cup fresh yogurt

4 1 tbsp sesame seeds

5 1 tsp green chilli paste

6 1/2 tsp ginger  paste

7 1 tsp oil

8 1 tsp baking soda or Eno 

9 ½ teaspoon red chilly powder

10 1 teaspoon garlic paste (optional)

11 pinch of hing


  1. Combine the khatta dhokla flour, fenugreek seeds, yogurt ,hing and warm water (approx. 2 1/4 cups) in a bowl and mix well using your hands. Cover and keep aside to ferment for at least 8 to 10 hours or over night.
  2. Mix the fermented batter well, add green chilli, ginger paste,garlic paste , oil and salt. Mix well.
  3. Add  baking soda or Eno  and 1½ tbsp of water and mix very well.
  4. Grease 175 mm. (7″) diameter thali grace the  oil.
  5. Pour 1 portion of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
  6. Sprinkle little red chilli powder, and sesame seeds  evenly over it and steam in a steamer for 10 -12 minutes or till the dhoklas are cooked. You can also sprinkle little black pepper powder.
  7. Cool slightly and cut into diamond or square shaped equal pieces.
  8. Repeat the same steps 6 to 8 to make 2 more thalis.
  9. Serve the White Dhokla or  khatta dhokla immediately with green chutney.

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