Ingredients
- 2 cup khatta dhokla flour
- ¼ cup sour curd
- 1½ tsp green chilli paste
- 1¼ tsp oil
- salt to taste
- 3 tsp fruit salt
- 1½ tsp black pepper–roasted and coarsely crushed
- 2 ½ cups warm water
Khatta dhokla, a spongy sour snack is made by fermenting the batter. This dish is common among households in the Gujarati region of India. It is most often topped with chutneys, however it can be topped with chopped vegetables, such as carrots, French peas, or even fresh cabbage. Sure, to make your taste buds tingle this is a perfect snack for vegetarians and meat eaters alike. For those of you who have a gluten allergy, the use of dhokla flour will save you a stomach ache since it avoids more commonly used wheat flours. Packing this for office? Make sure you carry it in an insulated lunchbox or storage container
Health Benefits
Dhokla flour is a great source of protein and iron. This makes it popular amongst vegetarians as a meat alternative. As a low-calorie option for protein, regular consumption is recommended for a healthy diet. The fermentation process makes khatta dhokla easy to digest and promotes healthy gut flora. Fermentation increases the bodies ability to process the minerals present in food making it healthier than its non-fermented counterparts. Lactic acid bacteria in fermented foods also alters the PH balance in your body, which is associated with good health.
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How to make Khatta Dhokla
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