pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word "dhokla" is the GujaratiVaranaka Samuchaya (1520 CE).[5]
Preparation
Dried rice and split chickpeas (
chana dal
) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger.
The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in sauteed mustard seeds or cumin seeds, green chilis and curry leaves.
Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.[6]
Types of Dhokla
In contrast to Dhokla, khaman is made entirely of chickpea batter.Besan dhokla
