How to make Khatta Dhokla (Yield 50 pieces of dhokla)

• 300 grams - Dhokla flour (1 ½ cup from the prepared dhokla flour)
• 1 ¼ cup - Sour curd/yogurt
• 1 teaspoon - Ginger chili paste
• Salt to taste
• 1 tablespoon - Oil  (Plus for greasing the plates)
• ½ tablespoon - Sugar
• ½ cup - water

• 1 tablespoon - oil
• 1 teaspoon - mustard
• 1 teaspoon - cumin seeds
• 1 teaspoon - sesame seeds
• few curry leaves
• 1 - green chili

• Take flour in a big mixing bowl.
• Add curd and salt. Mix well and make a thick paste-like batter.
• Cover it and keep it at a warm place for about 10 to 12 hours for fermentation.
• Once the batter is fermented, add oil, ginger chili paste, sugar (to maintain the sourness), oil, and water. Mix everything well and make dosa like batter.
• Now add water to the steamer, cover it and let the water boil.
• Meanwhile, grease the dhokla plate/tray with a good amount of oil.
• In a bowl take half of the batter, add a pinch of baking soda, and mix really well.
• Take this batter into a greased pan, sprinkle with chili powder, place the dhokla tray in a steamer, cover the lid and steam the dhokla for about 5 to 7 minutes. The steaming time is depended on the thickness of the dhokla and the size of the dhokla plate.
• After 5 to 7 minutes open the lid, insert the tooth-pick or knife to check its doneness. if toothpick inserted comes out clean, it's done. If not, steam it for a few more times.
• Take the dhokla plate out, let it cool down for a minute. Now cut into square or diamond shape pieces.
• It is ready!
• I like to eat this dhokla with peanut oil and chili powder.

• heat the oil in a pan.
• Add cumin seeds, mustard seeds, sesame seeds, green chili and curry leaves.
• Let everything crackles.
• Switch off the flame, pour tadka on prepared dhokla, sprinkle some cilantro, and enjoy it with green chutney and hot chai. :)

Pro-tips -

• As I mentioned above, you can also make handvo and muthiya with this flour. I don't want to make this post too long so I will share both the recipes later.
  You can use any lentils of your choice. Just make sure to maintain the proportion.
• Store the flour in airtight temperature at a cool and dry place.
• You may use any short-grain rice.
• Grind rice and lentil to semolina like texture.
• I have tried making this dhokla flour with readymade rice flour and lentil flour. I didn't like the texture of the dhokla. So I wouldn't recommend it.
• Use sour curd to get the tangy flavor.
• If you are familiar and would like to make yellow color 'Live Dhokla' served in Marriage menu Or sold at Funfair, add little bit turmeric powder in the batter and you will get Live dhokla.
• You can also add peanuts, grated bottle gourd (dudhi), or soaked chana dal in the batter.
• Don't steam the dhokla for long. The dhokla will turn hard, chewy, and dense.
• Always steam dhokla on a medium to high flame.
• Adjust the sugar quantity according to the sourness of the batter.
• Add water little at a time.
• Make sure the batter consistency is dosa like consistency, not too thick or not too thin.
• Add the baking soda once you are ready to steam the dhoklas.
• The dhokla stays fresh up to 2 to 3 days at room temperature and hence this dish is perfect for travel.

Ferment the batter in Instant Pot -

• Take the batter in the inner pot of instant pot. Cover the pot with its locking lid and press the yogurt button and set it for 10 hours.
• Once the timer goes off and the display screen shows yogurt, take out the batter and follow the recipe.

Steam the dhokla in Instant Pot -

• Place the trivet and turn on the Instant pot on Saute mode. Once the steam starts coming, place the dhokla plate on the trivet. Close the lid. I have used 7 inch baking pan. 
• Steam it for 5 minutes. Once the timer goes off, allow pressure to naturally release for about 5 mins. Remember, time is depended on thickness of the dhokla.
• Manually release the remaining steam. Check if dhokla is well cooked by pricking it with a fork or knife.
• Remove the dhokla tray carefully and allow it to cool. Cut it into squares or diamonds, temper it and serve it on a serving plate with green chutney.