Indian dishes explained: dhokla recipe
What exactly goes into this iconic Indian food?
Dhokla is an iconic dish of India – and it comes from the westernmost state of India, Gujarat. It's available in many countries all over the world.
It is said that the first reference to dhokla was in 1520 AD.
Dhokla can be eaten for breakfast, as a snack or as a side dish. Dhokla is a famous Indian street food that is usually garnished with tempered mustard seeds, kadi patta (curry leaves) and green chillies. It is served with chutney made of coriander and grated coconut.
There are almost twenty types of dhokla, out of which Khaman is the most popular version. The other versions of dhokla are Khandhavi dhokla, sandwich dhokla, cheese dhokla and Rasia dhokla.
Dhokla is steamed, and hence is fluffy, with a soft and spongy texture. It reveals a sweet, savoury and spicy taste.
In India, dhokla is made either from semolina or chickpea flour. But Khaman dhokla is only made from chickpea flour.