Dhokla
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| Origin | |
|---|---|
| Alternative name(s) | Dhokra |
| Place of origin | India |
| Region or state | Gujarat |
| Details | |
| Course | breakfast, side dish, main course |
| Serving temperature | hot, cold, or room temp |
| Main ingredient(s) | Gram (Besan) flour |
| Variations | Khaman |
| Approximate calories per serving |
low calorie content |
Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas).[1] 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.[2]
Contents |
[edit] Preparation
Rice and chickpeas, or besan in some recipes, in the ratio 4:1 is soaked overnight. The mixture is ground and this paste is fermented for four to five hours. This is spiced by adding chilli pepper, ginger, and baking soda.
Different lentils like black grams, also known as urad dal, can also be substituted for chickpeas.
The essential ingredient is rice and its colour is mostly dark yellowish. {{|date=January 2011}}
The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are fried 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 besan. It is garnished with coriander and often with grated coconut.[citation needed]
[edit] 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:
- Khatta dhokla
- Rasia dhokla
- Khandhavi dhokla
- Cheese dhokla
- Toor dal dhokla
- Sandwich dhokla
- Rawa dhokla
- Mixed dal dhokla
- Green peas dhokla
Khaman is a similar gram flour-based food that is sometimes confused with dhokla. Whereas dhokla is made with rice and chikpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla.
[edit] References
- ^ Redhead, J. F. (1989). Utilization of tropical foods. Food & Agriculture Org.. pp. 26. ISBN 9789251027745. http://books.google.com/books?id=xeGVaboCHnAC&pg=PA26.
- ^ "What Is Dhokla?". http://www.wisegeek.com/what-is-dhokla.htm.
[edit] External links
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Wikibooks Cookbook has a recipe/module on |
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