Dhokla is a dish that originated in the Indian state of Gujarat. Although it is traditionally a Gujarati delicacy, it is also widely served in other parts of India. The dish is made from fermented batter of legumes, rice, and onions. A thick batter is then poured over the mixture and deep-fried until golden brown. Dhokla is then served with a dipping sauce of yogurt and honey.
The khaman dhokla
Dhokla is a traditional Indian dish made from soaked rice and lentils. The batter is fermented overnight and then steamed to rise. The resulting dough is then tempered with spices. The preparation method for dhokla and khaman dhokla is different. The former involves the fermentation of the dal overnight, while the latter requires instant preparation. Both recipes contain gram flour, rice, dal, and water.
The first step in making this dish is to mix the rice and split chickpeas together. The rice and chickpeas are combined in a specific proportion. Once mixed, the mixture is fermented overnight. The resulting paste is then mixed with ginger, baking soda, and chili pepper. The finished dough is steamed for 15 minutes before being cut into pieces and fried. The resulting dish is traditionally served with a dipping sauce.
Variations in dhokla
Traditionally, dhokla was made from channa dal, and it comes in three different types. Khaman Dhokla is prepared by soaking channa dal for 4-6 hours and then grinding it into flour. The resulting dough is a soft, pliable, and slightly sweet dough. The dough is quick to make by using the fruit salt as a leavening agent. Khatta Dhokla is made with rice and lentils and is traditionally prepared using traditional methods.
You can add some green chili paste to the batter, and you can also add a pinch of salt and coriander. Alternatively, you can add the other ingredients to the batter before steaming. Regardless of the method used, dhokla can be steamed in a steamer basket. To add more flavor, you can serve dhokla with a sprinkle of no fruit salt.
Traditional Gujarati recipe for dhokla
The key to a fluffy, airy dhokla is the consistency of the batter. If you add too much water, the dhokla will be dense and crumbly. A basic food grade citric acid is sufficient, although some recipes call for a more expensive variety. In a pinch, you can use a teaspoon of citric acid, which is safe for use in cooking. You can also use Eno, which is a mixture of citric acid and sodium bicarbonate, but be sure to avoid the additives.
Dhokla is an important dish in the Gujarati diet, so it’s a good idea to learn how to make it as authentic as possible. This recipe can be adapted for any taste. Instead of using the same flour or lentils for each batch, you can experiment with different types. Try substituting the lentils with a cup of green pea puree for a slightly different texture.
