Dhokla, a savoury steamed chickpea cake, holds a significant place in the culinary heritage of Gujarat, India. Its history traces back over a thousand years when it was believed to have been invented by the Koli tribe residing in the state. Initially, Dhokla was prepared using rice and urad dal, but later, the recipe evolved to include chickpea flour, yielding the soft and fluffy texture it is known for today.
Beyond being a delectable snack, Dhokla is an integral part of Gujarati culture, symbolising hospitality and warmth. It is prominently served during various occasions, including festivals like Navratri and Diwali, family celebrations, and social gatherings. Its versatility and ability to cater to different tastes have made it a popular street food and even earned it a place in Gujarati thalis served in restaurants worldwide. Dhokla's rich history and cultural significance make it a beloved dish cherished by both locals and food enthusiasts globally.
Types of Dhokla
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1. Khaman Dhokla: Khaman Dhokla is the quintessential and widely cherished variety of Dhokla. Made from gram flour (chickpea flour) combined with yoghurt and an array of spices, it undergoes a fermentation process that lends it a light and airy texture. After steaming, it is garnished with a flavorful tadka (tempering) of mustard seeds, curry leaves, and green chillies. Its soft and spongy consistency, coupled with the delightfully sweet and tangy taste, makes it a favourite snack, breakfast, or tea-time treat among Gujaratis and food enthusiasts worldwide.
2. Khatta Dhokla: Khatta Dhokla, as the name suggests, offers a delightful tangy twist to the traditional Dhokla. It incorporates ingredients like sour yoghurt, lemon juice, and sometimes even fruit pulp, which impart a refreshing sourness. This variation retains the signature lightness of Dhokla, and the combination of tangy and mildly sweet flavours creates a unique taste experience. Often served with green chutney or tamarind chutney, Khatta Dhokla is a must-try for those seeking a zesty and flavorful take on the classic dish.
3. Rava Dhokla: Rava Dhokla, also known as Sooji Dhokla, deviates from the traditional chickpea flour base and uses semolina (rava) instead. This variation is popular for its quick and easy preparation. Mixing rava with yoghurt, water, and spices, the batter is steamed to perfection, resulting in a lighter and finer texture compared to other Dhokla types. Rava Dhokla offers a slightly different taste and is often preferred by those who may have dietary restrictions or seek an alternative to the gram flour-based version.
4. Besan Dhokla: Besan Dhokla stays true to the original essence of Dhokla by utilising chickpea flour (besan) as the primary ingredient. This classic variation embodies the authentic flavours and fluffy consistency that Dhokla is known for. The besan batter is fermented and seasoned with spices, and upon steaming, it transforms into a soft, porous, and aromatic delight. Served with green chillies, chutneys, or a side of fried green chillies, Besan Dhokla remains a timeless favourite, cherished across Gujarat and beyond.
6 Health Benefits of Dhokla
1. Nutrient-Rich: Dhokla, primarily made from chickpea flour, is a rich source of protein, fibre, and essential minerals like iron, calcium, and phosphorus. These nutrients aid in muscle development, promote bone health and support overall bodily functions.
2. Low in Calories: Dhokla is steamed rather than fried, making it a healthier alternative to many other snacks. Its low-calorie content helps with weight management and maintaining a balanced diet.
3. Probiotic Properties: The fermentation process involved in making Dhokla encourages the growth of beneficial probiotics, which promote gut health, aid digestion, and enhance nutrient absorption.
4. Gluten-Free: Traditional Dhokla is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It allows them to enjoy a delicious snack without any adverse reactions.
5. Low Glycemic Index: Dhokla's ingredients have a low glycemic index, which means they release sugar into the bloodstream gradually, helping in blood sugar regulation and managing diabetes.
6. Heart-Friendly: The absence of unhealthy fats in Dhokla, coupled with the presence of fibre, contributes to maintaining cholesterol levels, reducing the risk of heart diseases, and promoting cardiovascular health.
Tips for Perfect Dhokla
To ensure perfect Dhokla with a soft and spongy texture, follow these essential tips:
1. Proper Batter Consistency: Achieve a smooth, lump-free batter with the right proportion of chickpea flour, yoghurt, and water. A thick yet pourable consistency ensures a fluffy end result.
2. Fermentation: Allow the batter to ferment adequately in a warm place. This step is crucial as it promotes the growth of beneficial bacteria, resulting in a light and airy texture.
3. Steaming Technique: Use a well-greased steaming dish to prevent sticking. Steam Dhokla on medium heat with a covered lid. Avoid overcooking to maintain the softness.
4. Ensure Even Cooking: Ensure the batter is evenly spread in the steaming vessel. To check doneness, insert a toothpick; if it comes out clean, Dhokla is ready.
5. Use of Eno Fruit Salt: Adding Eno fruit salt just before steaming activates a chemical reaction, contributing to the spongy texture. Mix gently, and steam promptly.
6. Seasoning: Prepare a flavorful tempering of mustard seeds, curry leaves, and green chillies to drizzle over the steamed Dhokla for an extra burst of taste.
By following these tips, you can create a delightful batch of soft, spongy Dhokla that will be a hit with your family and friends.
Recipe For Dhokla
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Ingredients:
1 cup of gram flour (besan)
1/4 cup semolina (sooji)
1 cup yoghurt (curd)
1/2 cup of water
1 tablespoon of lemon juice
1 teaspoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon Eno fruit salt
1 tablespoon of oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
A pinch of asafoetida (hing)
8-10 curry leaves
2 tablespoons of chopped coriander leaves
Salt to taste
1 cup water (for the steamer)
For the tempering:
2 tablespoons of oil
1 teaspoon mustard seeds
2-3 green chillies, slit
A few curry leaves
Instructions:
In a mixing bowl, combine gram flour, semolina, yoghurt, water, lemon juice, ginger-green chilli paste, turmeric powder, and salt. Mix well to form a smooth batter. Let the batter rest for 15–20 minutes to ferment.
Meanwhile, grease a thali or a flat-bottomed vessel with oil and keep it ready.
After the fermentation, check the consistency of the batter. If it is too thick, add a little more water to achieve a pourable consistency.
In a large steamer or a deep pot, add about 1 cup of water and bring it to a boil.
Just before steaming, add Eno fruit salt to the batter and mix gently. The batter will froth up.
Pour the frothy batter into the greased thali, spreading it evenly.
Place the thali in the steamer and steam on medium heat for about 15–20 minutes, or until a toothpick inserted in the centre comes out clean.
Once cooked, remove the thali from the steamer and let it cool for a few minutes.
Cut the Dhokla into squares or diamond shapes using a knife.
For the tempering, heat 2 tablespoons of oil in a small pan. Add mustard seeds, sesame seeds, asafoetida, and curry leaves. Let them splutter.
Add the green chillies and sauté for a minute. Pour the tempering over the cut Dhokla pieces.
Garnish with chopped coriander leaves.
Your soft and spongy Khaman Dhokla is ready to serve! Enjoy it with green chutney or tamarind chutney and savour the authentic flavours of this Gujarati delicacy.