Dhokla

Dhokla is a delectable vegetarian dish originating from Gujarat, India. Crafted from a fermented batter of rice and split chickpeas, it boasts incredible versatility and can be enjoyed as breakfast, a main course, a side dish, or even a snack. Often, dhokla is confused with Khaman, which is also made from chickpeas but has a distinctive yellow hue.

Dhokla’s origins date back to 1066 CE, with early references appearing in Jain texts that describe a similar dish called Dukkia.

To prepare dhokla, you begin by soaking rice and split chickpeas. After soaking, you grind them into a paste and allow the batter to ferment. Once fermented, the batter is steamed until cooked. The final touch involves seasoning it with spices and serving it with chutney, garnished with fresh coriander and grated coconut.

There are several types of dhokla, each offering a unique twist on ingredients and proportions. Some popular varieties include Khatta dhokla, Rasia dhokla, and Cheese dhokla.

Khaman, meanwhile, is quite similar but uses gram flour, which imparts a lighter color and texture. Another variation is Idada, made with black grams instead of chickpeas.

Dhokla is a staple breakfast and snack in western India, cherished for its straightforward preparation and easy digestibility. Whether you’re new to Indian cuisine or a seasoned foodie, dhokla is a must-try!