Dhokla

Dhokla

Alternative names	Dhokra
Course	Breakfast, side dish, main course
Place of origin	India
Region or state	Gujarat
Serving temperature	Hot, cold, or room temp
Main ingredients	Besan (chickpea flour) and rice flour
Variations	Khaman
Cookbook: Dhokla Media: Dhokla

Dhokla (Gujarati: ઢોકળા) is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.^[1] Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.

History

Dukkia, a pulse-based precursor of the dhokla, is mentioned in a Jain work dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the Gujarati Varanaka Samuchaya (1520 CE).^[2]

Preparation

Rice and split chickpeas (chana dal), in a particular ratio (to achieve the desired texture and taste) are soaked overnight. The mixture is ground, and the paste is fermented for four to five hours or overnight. This is spiced by adding chili pepper, Coriander, ginger and baking soda.

(1) The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water and a little sugar is added to this oil. The pieces are then removed from dish. Sometimes it is also fried in hot oil with cumin seeds.

It is usually served with deep fried chillies and chutney made of coriander. It is garnished with coriander and often with grated coconut.

(2)One other way is that, the fermented batter is steamed for 15 minutes in a plates placed inside a container that does not let the steam out, to avoid steam water to fall on the batter while preparation there is a cloth placed before closing the container lid, inside the container the plates are directly not placed on base, or else the batter will burn due to heat, so there is a small stand kept, when batter is steamed properly, the plates are taken out of the container and then served with raw oil, mostly oil poured over dhokla, or used as dip. Some people like curd, tomato sauce, garlic paste or coriander paste, however none of these is traditional eaten with dhokla.

Types of Dhokla

Home made dhokla

There are different kinds of dhokla prepared with different ingredients and ratios of chickpeas. Some of the popular kinds of dhoklas are:

Khatta dhokla
Rasia dhokla
Khandhavi dhokla
Cheese dhokla
Toor dal dhokla
Sandwich dhokla
Rawa dhokla
Mixed dal dhokla
Green peas dhokla

Khaman is a similar gram flour-based food. Whereas dhokla is made with rice and chikpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla, to make dhokla small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous.

Idada is another variety of dhokla, which is made by using different lentils like black grams, also known as urad dal, instead of Chickpea.

Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Guajarati dish prepared in almost every household in India. Be it Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla, the art of preparing each of the recipes lies in apt steaming. Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with tamarind chutney accompanied with green coriander or mint chutney. Sometimes, coconut chutney is also served along with this snack. It can be made a day earlier and stored in an air-tight container in the refrigerator and can be served to the guests on the following day.

Dhokla is very commonly used as a breakfast or as a snacks in western part of India including Madhya Pradesh, though nowadays its more or less available in every Indian states. Its easy to cook and easy to digest snacks.

References

↑ 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.

Indian dishes by region

North	Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali Roti Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian

South	Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada

West	Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti

East	Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish

Miscellaneous	Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji

Indian diaspora	Chicken tikka masala Fish head curry Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai

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Dhokla

History

Preparation

Types of Dhokla

See also

References