White Khatta Dhokla (Idada)

White khatta dhokla is a delicious fluffy savory snack from the Indian state of Gujarat. It is made from rice and black gram (urad) dal. It is soaked overnight, ground the next day and fermented for about 6-8 hours thereafter before steaming. The, "khatta," in the name describes the flavor of this dhokla. The sourness is bought about by adding a little sour yogurt. Although ready mixes are available to do the job quickly, they cannot match the taste of traditional khatta dhokla made with homemade batter. So here, I will tell you how to make dhokla using a batter of rice and urad. This recipe requires advance preparation.

Soaking time: 5-6 hours
Preparation time: 5 minutes
Fermenting time: 8 hours
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1 cup rice (washed and drained) 
• 1/2 cup urad dal (washed and drained)
• 2 teaspoons green chilli paste
• 1 teaspoon ginger paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon baking soda (Eno)
• 2 teaspoons oil for topping
• 4 tablespoons fresh coriander leaves, chopped 
• 1 teaspoon methi/ fenugreek Dana
• 2 green chillis slit and cut 1 1/2" long
• 1 cup sour yogurt
• Salt to taste
• 1 teaspoon mustard seeds 
• Pinch hing/ asafoetida 

Directions:

1. Soak the dal and rice separately. Add methi dana in both the bowls of dal and rice. Keep aside for 5-6 hours. Drain well and blend in a mixer using water and sour yogurt until it is a smooth consistency.
2. Transfer the mixture into a deep bowl, add salt and mix well.
3. Cover it with a lid and keep aside to ferment in a warm place for at least 8 hours. After fermentation, mix the batter well and add the green chili paste, ginger paste and baking soda, Mix well.
4. Divide the batter into 4 equal portions. Pour a portion of the batter into a greased 7" thali and shake the thali clockwise to spread it in an even layer.
5. Sprinkle red chilli powder on a batter. Steam in a steamer for 8-10 minutes until the dhoklas are cooked.
6. Repeat steps 4-5 to make more three more thalis. Note: If you have a four thali stand then use that to make it easier since you may make all four thali together.
7. In a small kadai, heat the oil and add mustard seeds. When they start to crackle, add hing and the slit green chili. Pour the mix on all four thalis of dhokla. Garnish with fresh coriander leaves.
8. Cool slightly and cut into square or diamond shaped equal pieces using a knife. 
9. Serve immediately with green chutney (Recipe).

Methi ( fenugreek) Na Shakarpara

Shakarpara is a popular snack. Since it is very easy to make, it is typically made in large volumes. Especially during festive occasions like Diwali. Shakarpara may be made sweet or savory. Here is a namkeen Shakarpara, which is made with whole wheat flour, sesame seeds, spice powders and fenugreek leaves. It is served with hot tea to friends and family. Enjoy!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: Approx. 3 cups

Ingredients:

• 1 1/2 cups wholewheat flour
• 1/2 cup methi/ fenugreek leaves, finely chopped 
• 1 1/2 teaspoons red chili powder 
• 1/4 teaspoon turmeric powder
• 2 tablespoons sesame/ till seeds
• 2 tablespoons ghee or oil
• 1/2 teaspoon hing/ asafoetida 
• Salt to taste
• Oil for deep frying

Directions: 

1. Mix all the ingredients well in a deep bowl and knead into a stiff dough using water. Divide the dough into five equal portions.
2. Roll out a portion of the dough into a 7" diameter circle.
3. Prick the surface with a knife and cut into diamond shaped pieces.
4. Heat oil in a deep pan/ kadai and deep fry the shakarpara on low flame until they turn golden brown in color and crisp on both sides. Drain on a sheet of absorbent paper. 
5. Repeat same steps to make Shakarpara in four more batches.
6. Cool completely and store in an air tight container.