Dhokla facts for kids
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| Alternative names | Dhokla |
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| Course | Breakfast, side dish, main course |
| Place of origin | India |
| Region or state | Gujarat, Maharashtra , Rajasthan |
| Serving temperature | hot |
| Main ingredients | mix of split lentil and rice |
| Variations | Khaman |
Dhokla is a yummy vegetarian dish from the Indian state of Gujarat. It's a special food in Gujarat, but people enjoy it all over India. It's made from a special mix (called a batter) of ground lentils like Chickpeas, Pigeon peas, and Urad dal, mixed with rice. This batter is left to ferment, which means it sits for a while to get bubbly and light.
You can eat Dhokla for breakfast, as a main meal, a side dish, or even a quick snack. Dhokla is quite similar to another dish called Khaman. But Khaman is usually made only from chickpeas and looks more yellow. Sometimes, people outside Gujarat call Khaman by the name Dhokla by mistake!
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The History of Dhokla
The idea of Dhokla is very old! A dish similar to Dhokla, called Dukkia, was mentioned in a Jain book way back in 1066 CE. This old dish was also made from pulses (beans or lentils).
The word 'Dhokla' itself first appeared in a Gujarati book called Varanaka Samuchaya around 1520 CE. So, Dhokla has been a part of Indian food for hundreds of years!
How Dhokla is Made
Making Dhokla involves a few simple steps. It starts with soaking and grinding.
Preparing the Batter
First, rice and split chickpeas (chana dal) are soaked in water. They soak overnight to become soft. The right amount of each is important for the best taste and texture.
After soaking, this mixture is ground into a smooth paste. This paste is called a batter. The batter is then left to ferment. This usually takes about four to five hours, or sometimes overnight. Fermenting makes the Dhokla light and fluffy.
Steaming and Seasoning
Once the batter is ready, it's time to add some flavor! People add chili peppers, Coriander, ginger, and a little baking soda. The baking soda helps the Dhokla become even softer and spongier.
The flavored batter is then poured onto flat dishes. These dishes are placed in a steamer for about 15 minutes. Steaming cooks the Dhokla gently. After steaming, the cooked Dhokla is cut into pieces.
These pieces are then seasoned. This means they are quickly cooked in hot oil with mustard seeds. Sometimes, Asafoetida and chopped green chillies are also fried and added. A little water might be added too. This seasoning gives Dhokla its special flavor.
Serving Dhokla
Dhokla is usually served warm. It often comes with deep-fried green chillies. A common side is a fresh chutney made from coriander.
To make it look even better, Dhokla is often garnished. This means it's topped with fresh coriander leaves. Sometimes, grated coconut is sprinkled on top too.
Another way to serve Dhokla is with a drizzle of raw oil. Some people also fry mustard seeds (called Rai seeds) and curry leaves in oil. This hot, spiced oil is then poured over the Dhokla pieces. This adds a wonderful aroma and taste.
Different Kinds of Dhokla
There are many types of Dhokla! They are made using different ingredients or different amounts of chickpeas.
- Khatta dhokla
- Rasia dhokla
- Moong dal dhokla
- Khandavi dhokla
- Cheese dhokla
- Toor dal dhokla
- Sandwich dhokla
- Rava dhokla
- Mixed dal dhokla
- Green peas dhokla
- Meetha dhokla
- Besan dhokla
- Khaman dhokla
Dhokla vs. Khaman
Khaman is a very similar dish to Dhokla. However, there's a key difference. Dhokla is made from a mix of rice and chickpeas. Khaman, on the other hand, is made only from chickpeas. This makes Khaman generally lighter in color and softer.
To make Dhokla, a small amount of baking soda is added. For Khaman, a bit more baking soda is used. This extra baking soda makes Khaman even more fluffy, spongy, and full of tiny holes.
Idada/Edada
Idada, also called Edada, is another type of Dhokla. It uses different lentils instead of chickpeas. For example, it can be made with black grams, also known as urad dal.
Dhokla is a very popular breakfast or snack in western India. This includes states like Madhya Pradesh. Nowadays, you can find Dhokla in almost every Indian state. It's a favorite because it's easy to cook and easy to digest!
See also
In Spanish: Dhokla para niños
