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 The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

'', 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 Gujarati may refer to: * something of, from, or related to Gujarat, a state of India * Gujarati people, the major ethnic group of Gujarat * Gujarati language, the Indo-Aryan language spoken by them * Gujarati languages, the Western Indo-Aryan sub ...

''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 Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A branch of the Tomar/Tanwar Dynasty People with the surname * Cecil J. Toor (1895–1969), American football coach * Devinder Toor (born 1967/1968), Canadian ...

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 is similar but made from chickpea flour without rice. It is generally lighter in colour and softer than dhokla.

References

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

History

Preparation

Types of Dhokla

See also

References