DHOKLA

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

INGREDIENTS
  • Bengal Gram flour / Besan/ Chickpea flour
  • Curd/Yogurt
  • Water Cooking/Baking Soda
  • For seasoning to be mixed to the batter
    (to be added just before cooking)
  • Oil
  • Turmeric
  • Green Chili paste
  • Sugar
  • Citric acid
  • Eno
  • Salt to taste
  • For tempering
  • Mustard Seeds
  • Curry leaves
  • Grated coconut
  • Coriander leaves
  • Little water + Oil to be topped on dhoklas
PREPARATION
  • Rice and chickpea splits (Chana dal) in the ratio 4:1 is soaked overnight. The mixture is ground and this paste is fermented for four-five hours to over night. This is spiced by adding chilli pepper, Coriander, ginger and baking soda.
  • The essential ingredient is rice and its colour is mostly dark yellowish.
  • (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

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

1Khatta dhokla
2Rasia dhokla
3Khandhavi dhokla
4Cheese dhokla
5Toor dal dhokla
6Sandwich dhokla
7Rawa dhokla
8Mixed dal dhokla
9Green peas dhokla

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