Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states,[1] and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram,[2] but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.[3][4]
Dukkia, a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the GujaratiVaranaka Samuchaya (1520 CE).[5]
Preparationedit
Dried rice and split chickpeas (chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger.
The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in sauteed mustard seeds or cumin seeds, green chilis and curry leaves.
Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.[6]
Types of Dhoklaedit
In contrast to Dhokla, khaman is made entirely of chickpea batter.Besan dhokla
^Reddy, N. R. (6 February 2018). Legume Based Fermented Foods. CRC Press. ISBN 9781351090902 – via Google Books.
^Sreeja, J; Prjapati, Jhashbhai B. (2020). Ethnic fermented foods and beverages of India : science history and culture. Singapore: Springer. p. 178. ISBN 9789811514852. Retrieved 1 December 2022.
^Linda Bladholm (2016). The Indian Grocery Store Demystified. St. Martin's. p. 216. ISBN 9781250120793.
^Redhead, J. F. (1989). Utilization of tropical foods. Food & Agriculture Org. p. 26. ISBN 978-92-5-102774-5.
^K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. p. 134. ISBN 978-0-19-562845-6.
^"Khaman Dhokla Recipe". Archived from the original on 22 Feb 2017. Retrieved 2 Feb 2020.
