dhokla

{{Infobox food

| name = Dhokla

| image =Dhokla on Gujrart.jpg

| image_size =

| caption =

| alternate_name =

| country = India

| region = Gujarat

| creator =

| course = Breakfast, side dish, main course

| served = hot & cold

| main_ingredient = mix of split lentils and rice

| variations = Khaman

| calories =

| other =

}}

Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states,{{cite book|first1=N. R.|last1=Reddy|title=Legume Based Fermented Foods|url=https://books.google.com/books?id=bPlKDwAAQBAJ&pg=PT271|publisher=CRC Press|date=6 February 2018|isbn=9781351090902|via=Google Books}} 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,{{cite book |last1=Sreeja |first1=J |last2=Prjapati |first2=Jhashbhai B. |title=Ethnic fermented foods and beverages of India : science history and culture |date=2020 |publisher=Springer |location=Singapore |isbn=9789811514852 |page=178 |url=https://books.google.com/books?id=HRHUDwAAQBAJ&dq=dhokla&pg=PA178 |access-date=1 December 2022}} but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.{{cite book |url=https://books.google.com/books?id=Yg6zCwAAQBAJ |title=The Indian Grocery Store Demystified |author=Linda Bladholm |year=2016 |publisher=St. Martin's |isbn=9781250120793 |page=216}}{{cite book|last=Redhead|first=J. F.|title=Utilization of tropical foods|publisher=Food & Agriculture Org.|year=1989|pages=26|isbn=978-92-5-102774-5|url=https://books.google.com/books?id=xeGVaboCHnAC&pg=PA26}}

History

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 Gujarati Varanaka Samuchaya (1520 CE).{{cite book |author=K. T. Achaya |author-link=K. T. Achaya |title=Indian food: a historical companion |url=https://books.google.com/books?id=-cFcH2ZHWLcC |year=1994 |publisher=Oxford University Press |page=134 |isbn=978-0-19-562845-6 }}

Preparation

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.{{cite web|url=https://recipes.timesofindia.com/recipes/khaman-dhokla/rs53908858.cms |title=Khaman Dhokla Recipe |access-date=2 Feb 2020 |url-status=live |archive-url=https://web.archive.org/web/20170222132211/https://recipes.timesofindia.com/recipes/khaman-dhokla/rs53908858.cms |archive-date=22 Feb 2017 }}