Dhokla - Revision history

Rocky95A059973 at 13:00, 24 December 2025

2025-12-24T13:00:15Z

← Older revision		Revision as of 18:30, 24 December 2025
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			{{Short description\|Indian vegetarian dish}}
	{{Infobox food		{{Infobox food
	\| name = Dhokla		\| name = Dhokla
	\| image =~~Food-~~Dhokla.jpg		\| image =Dhokla on Gujrart.jpg
	\| image_size =		\| image_size =
	\| caption =		\| caption =
	\| alternate_name = ~~Dhokla~~		\| alternate_name =
	\| country = [[India]]		\| country = [[India]]
	\| region = [[Gujarat]]~~, [[Maharashtra]] , Rajasthan~~		\| region = [[Gujarat]]
	\| creator =		\| creator =
	\| course = [[Breakfast]], side dish, main course		\| course = Breakfast, side dish, main course
	\| served = hot		\| served = hot & cold
	\| main_ingredient = mix of split [[lentil]] and [[rice]]		\| main_ingredient = mix of split [[lentil]]s and rice
	\| variations = [[Khaman]]		\| variations = [[Khaman]]
	\| calories =		\| calories =
	\| other =		\| other =
	}}		}}
	Dhokla is a ~~[[vegetarian]] culinary~~ dish that is native to the [[India]]n state of [[Gujarat]] and parts of adjacent states~~. Although a [[Gujarat\|Gujarati]] delicacy.~~<ref>{{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}}</ref>~~, it~~ is ~~also commonly served in other parts of India~~. It is made with a [[~~fermentation (food)~~\|fermented~~]] [[Batter (cooking)~~\|~~batter]] derived from legumes like~~ [[~~Chickpea~~]], [[~~Pigeon~~ pea]] ~~and~~ [[Urad (bean)\|~~Urad]] and [[rice~~]].<ref>{{cite book \|url=https://~~www~~.google.ca/books~~/edition/The_Indian_Grocery_Store_Demystified/~~Yg6zCwAAQBAJ \|title=The Indian Grocery Store Demystified \|author=Linda Bladholm \|year=2016 \|publisher=St. Martin's \|isbn=9781250120793 \|page=216}}</ref><ref>{{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}}</ref> Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to [[Khaman]], however Khaman is typically made from [[Chickpea]]s gram and looks yellow in color. [[Khaman]] has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.		'''Dhokla''' or '''dokla''' is a savoury sponge dish that is native to the [[India]]n state of [[Gujarat]] and parts of adjacent states,<ref>{{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}}</ref> 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]]'',<ref>{{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}}</ref> but has several variants with the gram replaced by [[chickpea]]s, [[pigeon pea]]s, or [[Urad (bean)\|urad beans]].<ref>{{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}}</ref><ref>{{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}}</ref>

	== History ==		== History ==
	''Dukkia'', a [[pulse (legume)\|pulse]]-based precursor of ~~the~~ dhokla, is mentioned in a [[Jain literature\|Jain]] text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the [[Gujarati language\|Gujarati]] ''Varanaka Samuchaya'' (1520 CE).<ref name="KTAchaya1994">{{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 }}</ref>		''Dukkia'', a [[pulse (legume)\|pulse]]-based precursor of dhokla, is mentioned in a [[Jain literature\|Jain]] text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the [[Gujarati language\|Gujarati]] ''Varanaka Samuchaya'' (1520 CE).<ref name="KTAchaya1994">{{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 }}</ref>

	==Preparation==		==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 ~~[[Fermentation\|~~fermented]] for four ~~to five~~ hours ~~or overnight~~. ~~This is spiced by adding [[~~chili pepper]], ~~[[Coriander]]~~, [[ginger~~]] and [[baking soda]]~~.		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 ~~[[Steaming\|~~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. The pieces are then removed from the dish. Sometimes it is also fried in hot oil with cumin seeds~~.		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.

	It is usually served with deep fried chillies and [[chutney~~]] made from coriander. It is~~ garnished with [[coriander]] and ~~often with~~ grated coconut.<ref name=Times_of_India>{{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 }}</ref>		Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.<ref name=Times_of_India>{{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 }}</ref>

	Another method is to steam the fermented batter for 10 to 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as a dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however, none of these is traditionally eaten with dhokla.<ref name=Times_of_India/> Besides using raw oil, in some preparations Rai seeds (brown mustard seeds) are fried in oil along with curry leaves, this fried spices and oil is then poured over the Dhokla.<ref>{{Cite web\|url=https://www.indianrecipeshindi.com/2021/05/dhokla-recipe-in-hindi.html\|title = ढोकला रेसिपी - Dhokla Recipe in Hindi}}</ref>		==Types==
			[[File:SPECIAL SURATI KHAMAN.jpg\|thumb\|In contrast to Dhokla, [[khaman]] is made entirely of chickpea batter.]]
	==Types ~~of Dhokla~~==
	[[File:SPECIAL SURATI KHAMAN.jpg\|thumb\|In contrast to Dhokla, [[~~Khaman~~]] is made entirely of chickpea batter.]]
	[[File:Besan Dhokla - Howrah 2015-04-26 8478.JPG\|thumb\|Besan dhokla]]		[[File:Besan Dhokla - Howrah 2015-04-26 8478.JPG\|thumb\|Besan dhokla]]

	~~There are different kinds~~ of dhokla ~~prepared with different ingredients and ratios of chickpeas. Some of the popular kinds of dhoklas are~~:		Popular variants of dhokla include:
	* Khatta dhokla		* Khatta dhokla
	* Rasia dhokla		* Rasia dhokla
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	* Meetha dhokla		* Meetha dhokla
	*[[Besan]] dhokla		*[[Besan]] dhokla
	*[[Khaman]] dhokla

	[[Khaman]] is a similar ~~gram~~ flour~~-based food. Whereas dhokla is made with~~ rice ~~and chickpeas, khaman is made from chickpeas only~~. It is generally lighter in ~~color~~ and softer than dhokla~~. To make dhokla, a small proportion of baking soda is added while to make khaman more baking soda is added to make it more fluffy, spongy and porous.~~		[[Khaman]] is similar but made from chickpea flour without rice. It is generally lighter in colour and softer than dhokla.

	Idada/Edada is another variety of dhokla, which is made by using different lentils like black grams, also known as [[urad dal]], instead of chickpeas. Dhokla is very commonly used as a breakfast or as a snack in western parts of India including Madhya Pradesh, though nowadays it's available in every Indian state. It is an easy to cook and easy to digest snack.

	==See also==		==See also==
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	* [[List of steamed foods]]		* [[List of steamed foods]]
	* [[Khandvi (food)\|Khandvi]]		* [[Khandvi (food)\|Khandvi]]
			* [[Khaman]]
			* [[Idli]]

			[[File:Stamp of India - 2017 - Colnect 805338 - Popular Dhokla.jpeg\|thumb\|Dhokla depicted on 2017 stamp from India]]

	==References==		==References==

UpdateBot at 09:10, 18 June 2022

2022-06-18T09:10:16Z

← Older revision		Revision as of 14:40, 18 June 2022
Line 1:		Line 1:
	{{Infobox food		{{Infobox food
	\| name = Dhokla		\| name = Dhokla
	\| image =		\| image =Food-Dhokla.jpg
	\| image_size = ~~200px~~		\| image_size =
	\| caption =		\| caption =
	\| alternate_name = ~~Dhokra~~		\| alternate_name = Dhokla
	\| country = [[India]]		\| country = [[India]]
	\| region = [[Gujarat]], [[Maharashtra]]		\| region = [[Gujarat]], [[Maharashtra]] , Rajasthan
	\| creator =		\| creator =
	\| course = [[Breakfast]], side dish, main course		\| course = [[Breakfast]], side dish, main course
	\| served = ~~room temp~~		\| served = hot
	\| main_ingredient = [[~~Besan~~]] ~~(chickpea flour), ground [[urad dal]],~~ and [[rice]] ~~flour~~		\| main_ingredient = mix of split [[lentil]] and [[rice]]
	\| variations = [[Khaman]]		\| variations = [[Khaman]]
	\| calories =		\| calories =
	\| other =		\| other =
	}}		}}
	~~'''~~Dhokla~~'''~~ is a [[vegetarian]] culinary dish that is ~~found mainly in~~ the [[India]]n state of [[Gujarat]] and parts of adjacent states.<ref>{{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}}</ref> It is made with a [[fermentation (food)\|fermented]] [[Batter (cooking)\|batter]] derived from [[~~rice~~]], ~~ground~~ [[~~urad dal~~]], and [[~~chickpea~~]] ~~flour~~.<ref>{{cite book \|url=https://www.google.ca/books/edition/The_Indian_Grocery_Store_Demystified/Yg6zCwAAQBAJ \|title=The Indian Grocery Store Demystified \|author=Linda Bladholm \|year=2016 \|publisher=St. Martin's \|isbn=9781250120793 \|page=216}}</ref><ref>{{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}}</ref> Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to [[Khaman]], however ~~Dhokla is made of batter derived from mixture of rice flour and chickpea flour, whereas~~ Khaman is typically made from [[Chickpea]]s gram and looks yellow in color. [[Khaman]] has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.		Dhokla is a [[vegetarian]] culinary dish that is native to the [[India]]n state of [[Gujarat]] and parts of adjacent states. Although a [[Gujarat\|Gujarati]] delicacy.<ref>{{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}}</ref>, it is also commonly served in other parts of India. It is made with a [[fermentation (food)\|fermented]] [[Batter (cooking)\|batter]] derived from legumes like [[Chickpea]], [[Pigeon pea]] and [[Urad (bean)\|Urad]] and [[rice]].<ref>{{cite book \|url=https://www.google.ca/books/edition/The_Indian_Grocery_Store_Demystified/Yg6zCwAAQBAJ \|title=The Indian Grocery Store Demystified \|author=Linda Bladholm \|year=2016 \|publisher=St. Martin's \|isbn=9781250120793 \|page=216}}</ref><ref>{{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}}</ref> Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to [[Khaman]], however Khaman is typically made from [[Chickpea]]s gram and looks yellow in color. [[Khaman]] has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.

	== History ==		== History ==
	''Dukkia'', a [[pulse (legume)\|pulse]]-based precursor of the dhokla, is mentioned in a [[Jain literature\|Jain]] text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the [[Gujarati language\|Gujarati]] ''Varanaka Samuchaya'' (1520 CE).<ref name="KTAchaya1994">{{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 }}</ref>		''Dukkia'', a [[pulse (legume)\|pulse]]-based precursor of the dhokla, is mentioned in a [[Jain literature\|Jain]] text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the [[Gujarati language\|Gujarati]] ''Varanaka Samuchaya'' (1520 CE).<ref name="KTAchaya1994">{{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 }}</ref>

	==Preparation==		==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 [[Fermentation\|fermented]] for four to five hours or overnight. This is spiced by adding [[chili pepper]], [[Coriander]], [[ginger]] and [[baking soda]].		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 [[Fermentation\|fermented]] for four to five hours or overnight. This is spiced by adding [[chili pepper]], [[Coriander]], [[ginger]] and [[baking soda]].

	The fermented batter is then [[Steaming\|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. The pieces are then removed from dish. Sometimes it is also fried in hot oil with cumin seeds.		The fermented batter is then [[Steaming\|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. The pieces are then removed from the dish. Sometimes it is also fried in hot oil with cumin seeds.

	It is usually served with deep fried chillies and [[chutney]] made from coriander. It is garnished with [[coriander]] and often with grated coconut.<ref name=Times_of_India>{{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 }}</ref>		It is usually served with deep fried chillies and [[chutney]] made from coriander. It is garnished with [[coriander]] and often with grated coconut.<ref name=Times_of_India>{{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 }}</ref>

	Another method is to steam the fermented batter for 10 to 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however none of these ~~are~~ traditionally eaten with dhokla.<ref name=Times_of_India/> Besides using raw oil, in some preparations Rai seeds (brown mustard seeds) are fried in oil along with curry leaves, this fried spices and oil is then poured over the Dhokla.<ref>https://www.indianrecipeshindi.com/2021/05/dhokla-recipe-in-hindi.html</ref>		Another method is to steam the fermented batter for 10 to 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as a dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however, none of these is traditionally eaten with dhokla.<ref name=Times_of_India/> Besides using raw oil, in some preparations Rai seeds (brown mustard seeds) are fried in oil along with curry leaves, this fried spices and oil is then poured over the Dhokla.<ref>{{Cite web\|url=https://www.indianrecipeshindi.com/2021/05/dhokla-recipe-in-hindi.html\|title = ढोकला रेसिपी - Dhokla Recipe in Hindi}}</ref>

	==Types of Dhokla==		==Types of Dhokla==

>Serols: Reverted edits by 2409:4051:2EB6:A98C:8534:964E:5588:2C83 (talk): addition of unnecessary/inappropriate external links (HG) (3.4.10)

2021-06-02T13:22:05Z

Reverted edits by 2409:4051:2EB6:A98C:8534:964E:5588:2C83 (talk): addition of unnecessary/inappropriate external links (HG) (3.4.10)

New page

{{Infobox food
| name = Dhokla
| image =
| image_size = 200px
| caption =
| alternate_name = Dhokra
| country = [[India]]
| region = [[Gujarat]], [[Maharashtra]]
| creator =
| course = [[Breakfast]], side dish, main course
| served = room temp
| main_ingredient = [[Besan]] (chickpea flour), ground [[urad dal]], and [[rice]] flour
| variations = [[Khaman]]
| calories =
| other =
}}
'''Dhokla''' is a [[vegetarian]] culinary dish that is found mainly in the [[India]]n state of [[Gujarat]] and parts of adjacent states.<ref>{{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}}</ref> It is made with a [[fermentation (food)|fermented]] [[Batter (cooking)|batter]] derived from [[rice]], ground [[urad dal]], and [[chickpea]] flour.<ref>{{cite book |url=https://www.google.ca/books/edition/The_Indian_Grocery_Store_Demystified/Yg6zCwAAQBAJ |title=The Indian Grocery Store Demystified |author=Linda Bladholm |year=2016 |publisher=St. Martin's |isbn=9781250120793 |page=216}}</ref><ref>{{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}}</ref> Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to [[Khaman]], however Dhokla is made of batter derived from mixture of rice flour and chickpea flour, whereas Khaman is typically made from [[Chickpea]]s gram and looks yellow in color. [[Khaman]] has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.

== History ==
''Dukkia'', a [[pulse (legume)|pulse]]-based precursor of the dhokla, is mentioned in a [[Jain literature|Jain]] text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the [[Gujarati language|Gujarati]] ''Varanaka Samuchaya'' (1520 CE).<ref name="KTAchaya1994">{{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 }}</ref>

==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 [[Fermentation|fermented]] for four to five hours or overnight. This is spiced by adding [[chili pepper]], [[Coriander]], [[ginger]] and [[baking soda]].

The fermented batter is then [[Steaming|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. 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 from coriander. It is garnished with [[coriander]] and often with grated coconut.<ref name=Times_of_India>{{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 }}</ref>

Another method is to steam the fermented batter for 10 to 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however none of these are traditionally eaten with dhokla.<ref name=Times_of_India/> Besides using raw oil, in some preparations Rai seeds (brown mustard seeds) are fried in oil along with curry leaves, this fried spices and oil is then poured over the Dhokla.<ref>https://www.indianrecipeshindi.com/2021/05/dhokla-recipe-in-hindi.html</ref>

==Types of Dhokla==
[[File:SPECIAL SURATI KHAMAN.jpg|thumb|In contrast to Dhokla, [[Khaman]] is made entirely of chickpea batter.]]
[[File:Besan Dhokla - Howrah 2015-04-26 8478.JPG|thumb|Besan 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
* Moong dal dhokla
*[[Khandvi (food)|Khandavi]] dhokla
* Cheese dhokla
*[[dal|Toor dal]] dhokla
*[[File:Dhokla made in oven.jpg|thumb|297x297px|Dhokla made in oven]]Sandwich dhokla
*[[Semolina|Rava]] dhokla
* Mixed [[dal]] dhokla
*[[Green peas]] dhokla
* Meetha dhokla
*[[Besan]] dhokla
*[[Khaman]] dhokla

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

Idada/Edada is another variety of dhokla, which is made by using different lentils like black grams, also known as [[urad dal]], instead of chickpeas. Dhokla is very commonly used as a breakfast or as a snack in western parts of India including Madhya Pradesh, though nowadays it's available in every Indian state. It is an easy to cook and easy to digest snack.

==See also==
{{portal|Food}}
{{cookbook|Dhokla}}
* [[List of fermented foods]]
* [[List of steamed foods]]
* [[Khandvi (food)|Khandvi]]

==References==
{{Reflist}}

{{Indian Dishes}}
{{Legume dishes}}

[[Category:Gujarati cuisine]]
[[Category:Indian snack foods]]
[[Category:Indian fast food]]
[[Category:Fermented foods]]
[[Category:Chickpea dishes]]
[[Category:Vegetarian dishes of India]]
[[Category:Steamed foods]]