dhokla
Sign in to saveDhokla or dokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, 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, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
Key facts
- Food.name
- Dhokla
- Food.image
- Dhokla on Gujrart.jpg
- Food.country
- India
- Food.region
- Gujarat
- Food.course
- Breakfast, side dish, main course
- Food.served
- hot & cold
- Food.main_ingredient
- mix of split lentils and rice
- Food.variations
- Khaman
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Has part
- mustard oil
- Country of origin
- India
- Image
- Dhokla prepared at home, Gurgaon, India.jpg
Show 2 more facts
- Commons category
- Dhokla
- cuisine
- Gujarati cuisine
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- History
- Preparation
- Types
- See also
- References
Dhokla or dokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, 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, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
== 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).
Excerpted from Wikipedia’s “dhokla” article, available under the CC BY-SA 4.0 licence.