 | |
| Alternative names | Dhokla |
|---|---|
| Course | Breakfast, side dish, main course |
| Place of origin | India |
| Region or state | Gujarat |
| Serving temperature | hot & cold |
| Main ingredients | mix of split lentils and rice |
| Variations | Khaman |
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states,[1] 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,[2] but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.[3][4]
- ^ Reddy, N. R. (6 February 2018). Legume Based Fermented Foods. CRC Press. ISBN 9781351090902 – via Google Books.
- ^ Sreeja, J; Prjapati, Jhashbhai B. (2020). Ethnic fermented foods and beverages of India : science history and culture. Singapore: Springer. p. 178. ISBN 9789811514852. Retrieved 1 December 2022.
- ^ Linda Bladholm (2016). The Indian Grocery Store Demystified. St. Martin's. p. 216. ISBN 9781250120793.
- ^ Redhead, J. F. (1989). Utilization of tropical foods. Food & Agriculture Org. p. 26. ISBN 978-92-5-102774-5.