Gujarati cuisine is known for its wide range of delectable dishes and different cooking styles. While its food is predominantly vegetarian, it has huge demand and is extremely delicious. From sweet, spicy to tangy flavours - you'll find it all in this cuisine. And one such all-time favourite Gujarati dish is the quintessential dhokla. One can never visit Gujarat and go without indulging in this traditional delicacy. It is super soft and spongy and is usually eaten for breakfast or even as a snack. So, if you're planning to make some dhoklas, here we bring you a mouth-watering khatta meetha dhokla recipe that will tantalise your taste buds.
Also read: Bhungara Batata Recipe: Spruce Up Your Tea Time With This Tantalising Gujarati Snack
In this recipe, the dhokla batter is prepared using besan and is topped with a sweet and tangy tempering. The curry leaves, green chillies, sugar and mustard seeds tempering help enhance its flavour. Pair it with a chutney of your choice and garnish with fresh coriander leaves. Make this super yummy dhokla for your loved ones and indulge in its goodness. So, without further ado, let's take a look at the recipe:
Khatta Meetha Dhokla Recipe: How To Make Khatta Meetha Dhokla
First, we need to prepare the batter for the dhokla. For this, add besan, turmeric powder, oil, yogurt, sugar, salt and water in a bowl. Combine everything well and keep it aside for 10-15 minutes. Now, add baking soda to the batter. Mix well. Pour the batter into a steamer and let it steam for 15-20 mins.
Next, we need to prepare the tempering. For this, heat oil in a pan. Add mustard seeds and allow them to splutter. Add curry leaves, green chillies and asafoetida, sugar and water. Close the lid and switch off the flame. Pour this tempering over the dhoklas and garnish with fresh coriander leaves. Khatta meetha dhokla is ready!
For the complete recipe of khatta meetha dhokla, click here.
For more dhokla recipes, click here.
So, what are you waiting for? Try out this recipe and let us know how you liked its taste in the comments below.