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
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Wikidata facts
- Image
- Dhokla prepared at home, Gurgaon, India.jpg
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- Dhokla
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Article
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).