- Daftar makanan hasil fermentasi
- Gujarat Malaysia
- Dhokla
- Khaman
- Love Sex Aur Dhokha
- Idli
- Gram flour
- Gujarati cuisine
- Khandvi (food)
- Handvo
- Dal
- Farsan (food)
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Dhokla 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).
Preparation
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 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.
Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.
Types
Popular variants of dhokla include:
Khatta dhokla
Rasia dhokla
Moong dal dhokla
Khandavi dhokla
Cheese dhokla
Toor dal dhokla
Sandwich dhokla
Rava dhokla
Mixed dal dhokla
Green peas dhokla
Meetha dhokla
Besan dhokla
Khaman is similar but made from chickpea flour without rice. It is generally lighter in colour and softer than dhokla.
See also
List of fermented foods
List of steamed foods
Khandvi
Khaman
Idli
References
Kata Kunci Pencarian:
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Dhokla Stock Photo | Adobe Stock
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