Dhokla is a nutritious Indian snack made from fermented chickpea batter and rice, originating from the Gujarat region. The recipe can be adjusted with spices, curds, yogurt, and cheese, and is often served with besan chutney and fried chillies. Variations include khamman dhokla and different spice mixes.
Dhokla is a nutritious Indian food made from fermented chickpea batter and rice. It hails from the Gujarat region, although its popularity has spread across India. While the basis for the recipe remains essentially the same, its flavor can be adjusted in a variety of ways with curds, yogurt, cheese, and a range of spices. It is a snack commonly found in sweet shops.
The basis for dhokla is rice and chickpeas, or a chickpea flour known as besan. In some recipes, the dough is also made with yogurt. All of these ingredients are first soaked for many hours, often overnight. The soaked ingredients are then mashed into a paste which is left to ferment for several hours.
After fermentation, spices such as ginger and chili and baking soda are added to the dough. The dough is steamed for several minutes. Then it is cut into pieces and fried with mustard seeds. The frying process is complete when the seeds begin to crackle and pop. Then the dish is further seasoned with chopped green chillies and a herb with a taste similar to leeks called assafoetida.
In some recipes, a mixture of water, sugar and oil is poured over the full dish. Dhokla is often garnished with coconut or coriander. It is also often served with besan chutney and fried chillies.
The recipes for dhokla can vary according to the family and the region. Instead of chickpeas, the type of lentil could be another variety like urad dal, also known as black grams. The dish can also be made with paneer cheese and used as a sandwich filling. Khatta dhokla is a sour curd based version of the dish. Rasiya dhokla contains a dramatically different mix of spices, including tarmind, jiggery and garam masala.
The dish is often mistaken for khamman dhokla, a similar snack with a batter made mostly of chickpeas or besan. The main difference between the two is that there is no rice in the basic recipe and it is not fermented. Khamman, like dhokla, is also seasoned with chillies and mustard seeds and garnished with coconut and coriander.
The Gujarat region is located in northwestern India and consists of four main areas: North Gujarat, Kathiawad, Kachchh and South Gujarat. Gujarati cuisine is predominantly vegetarian, with a great variety of recipes in these regions. Common dishes tend to consist of a mix of spicy, sweet and savory flavours.
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