20/04/2026
Here’s your Khatta dhokra (mixed dal steamed cake) recipe written clearly and ready to use:
Khatta dhokra
Recipe
Ingredients
1 cup rice
¼ cup urad dal
½ cup chana dal
½ cup moong dal
1 cup sour yogurt
1 tsp fenugreek seeds (methi)
1 tsp turmeric powder
Salt to taste
1–2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp green chilli paste (or adjust to taste)
1 tsp Eno (fruit salt)
A little water (as needed)
Oil (for greasing + topping)
Method
Soak the grains & lentils
Wash the rice, urad dal, chana dal, and moong dal thoroughly.
Soak them together for at least 6–8 hours or overnight.
Grind the batter
Drain the soaked mixture and transfer to a blender.
Add the sour yogurt and grind into a smooth, thick paste.
Do not add water at this stage — the batter should be thick.
Ferment
Add the fenugreek seeds and mix well.
Cover and leave the batter to ferment overnight or for 8–12 hours in a warm place.
Prepare the batter
Once fermented, add:
Turmeric
Salt
Lemon juice
Ginger paste
Chilli paste
Mix well. Add a little water if needed to get a smooth, pourable batter (not too runny).
Steam the khatta dhokra
Grease a steaming tray with oil.
Just before steaming, add Eno to the batter and gently mix.
Pour immediately into the tray.
Steam for 15–20 minutes, or until a knife inserted comes out clean.
Finish & serve
Drizzle a little oil over the top before serving.
Cut into pieces and serve warm.
Tips
Fermentation is key for softness and flavour.
Don’t overmix after adding Eno—this keeps it light and fluffy.
You can add a tempering (mustard seeds, curry leaves) on top for extra flavour if you like.
