Dhokla

Dhokla is a steamed, savory cake originating from the Gujarat state of India. It is typically made from a fermented batter derived from rice flour and split chickpeas (chana dal), though variations using semolina (rava), gram flour (besan), or a combination of these ingredients are also common.

The fermentation process, often involving overnight soaking and grinding followed by the addition of yogurt or other fermenting agents, is crucial for developing the characteristic spongy texture and slightly tangy flavor. Baking soda or fruit salt is added just before steaming to further enhance the leavening.

Dhokla is typically yellow in color, although variations exist depending on the ingredients used. It is often cut into squares or diamond shapes and served as a snack, breakfast item, or side dish. A tempering of mustard seeds, curry leaves, and green chilies in oil is commonly poured over the dhokla after steaming to add flavor and visual appeal. Fresh coriander leaves are often used as a garnish.

There are several variations of dhokla, including Khatta Dhokla (sour dhokla), Rava Dhokla (semolina dhokla), and Cheese Dhokla, each with its distinct flavor profile and ingredients. The dish is widely popular throughout India and is also gaining popularity in other parts of the world as a healthy and flavorful snack option.