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Dhokla is a savoury sponge dish that is native to the
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
n state of
Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...
and parts of adjacent states, 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'', but has several variants with the gram replaced by chickpeas,
pigeon pea The pigeon pea (''Cajanus cajan'') is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, South ...
s, or urad beans.


History

''Dukkia'', a
pulse In medicine, a pulse represents the tactile arterial palpation of the cardiac cycle (heartbeat) by trained fingertips. The pulse may be palpated in any place that allows an artery to be compressed near the surface of the body, such as at the n ...
-based precursor of dhokla, is mentioned in a
Jain Jainism ( ), also known as Jain Dharma, is an Indian religion. Jainism traces its spiritual ideas and history through the succession of twenty-four tirthankaras (supreme preachers of ''Dharma''), with the first in the current time cycle being ...
text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati ''Varanaka Samuchaya'' (1520 CE).


Preparation

Dried rice and split chickpeas (
chana dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...
) 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 hot oil with mustard seeds or cumin seeds. Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.


Types of Dhokla

Popular variants of dhokla include: * Khatta dhokla * Rasia dhokla * Moong dal dhokla * Khandavi dhokla * Cheese dhokla * Toor dal dhokla *Sandwich dhokla * Rava dhokla * Mixed
dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...
dhokla * Green peas dhokla * Meetha dhokla * Besan dhokla
Khaman Khaman is a savoury snack from India that originates from Gujarat. It is a steamed sponge with a fluffy consistency, often served with a garnish of fresh chopped coriander leaves. Ingredients Khaman is made from ground channa daal or channa g ...
is similar but made from chickpea flour without rice. It is generally lighter in colour and softer than dhokla.


See also

*
List of fermented foods This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involv ...
*
List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi ...
*
Khandvi Khandvi is a village in Jalgaon Jamod tehsil of Buldhana district, Maharashtra. Location Situated on the confluence of State highways MH SH 194, 194 and MH SH 196, 196, it serves as an important juncture connecting the Jalgaon Jamod tehsil ...


References

{{Legume dishes Gujarati cuisine Indian snack foods Indian fast food Fermented foods Chickpea dishes Vegetarian dishes of India Steamed foods