Khatta Dhokla with Tamarind and Green Chili Chutney
Light and fluffy fermented rice and chickpea flour cakes, served with a tangy tamarind and green chili chutney, showcasing the iconic sour-sweet flavors of Gujarat. This indian-inspired vegetarian (gluten free) ready in about 45 minutes blends rice flour, chickpea flour (besan), plain yogurt (room temperature) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 160 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup rice flour
- 3/4 cup chickpea flour (besan)
- 1 cup plain yogurt (room temperature)
- 3/4 cup water
- 1 tbsp tamarind paste
- 1 green chili (finely chopped)
- 1 tsp ginger paste
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 2 tbsp oil
- as needed water (for steaming)
Instructions
- Step 1: In a mixing bowl, whisk together 3/4 cup rice flour, 3/4 cup chickpea flour, 1 tsp salt, 1 tbsp sugar, 1 tbsp tamarind paste, 1 tsp ginger paste, 1 finely chopped green chili, 1 cup plain yogurt, and 3/4 cup water until smooth and lump-free. Cover and let ferment at room temperature for 6-8 hours or overnight until bubbles appear and batter thickens slightly.
- Step 2: Just before steaming, gently fold 1 tsp baking soda into the fermented batter until combined.
- Step 3: Grease a 9-inch round steaming tray or cake pan with 1 tbsp oil. Pour the batter evenly into the tray.
- Step 4: Heat water in a large steamer pot to a rolling boil. Place the tray inside, cover, and steam for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Step 5: Meanwhile, heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and 10 curry leaves. When mustard seeds begin to pop, pour this tempering over the steamed dhokla.
- Step 6: Cool slightly, cut into squares, and serve with additional tamarind chutney or green chili sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Khatta Dhokla with Tamarind and Green Chili Chutney take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Khatta Dhokla with Tamarind and Green Chili Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Khatta Dhokla with Tamarind and Green Chili Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Khatta Dhokla with Tamarind and Green Chili Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Khatta Dhokla with Tamarind and Green Chili Chutney gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
