Fermented White Khatta Dhokla
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Rice-urad batter fermented sour then steamed — soft white khatta dhokla with temper.
Khatta dhokla is the fermented Gujarati snack made from a rice and urad dal batter. It is soft, spongy and a little sour. The batter needs time to ferment, but the cooking is quick.
Ingredients
How to Make It
Grind soak ferment batter.
Steam until spongy.
Temper; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Fermented steamed snack. Gut-friendly vs fried farsan; light temper.
Fermentation makes the batter light and gives it a mild sourness. Steaming means it needs no oil until the tadka.
Pro Tips
- →Sour batter.
- →Hot steamer.
- →Don’t oversteam dry.
- →Ferment the batter for 8 to 10 hours in a warm place.
- →Add salt just before steaming.
- →Steam on high heat and test with a skewer.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Sandwich dhokla.
- 2Sesame.
- 3Add a spoon of fruit salt for a faster rise if the batter did not ferment well.
Frequently Asked Questions
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