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dhokla

Dhokla is a savory steamed cake originating from the Indian state of Gujarat. It is a popular dish throughout India and is often enjoyed as a snack, for breakfast, or as a side dish. Dhokla's texture is soft, spongy, and slightly porous. It typically has a flavor profile that combines savory, sweet, and spicy notes.

Key characteristics

Ingredients: Dhokla is traditionally made from a fermented batter of rice and Bengal gram (chickpea flour), though variants exist using other legumes like chickpeas, pigeon peas, or urad beans. Modern recipes, particularly for instant dhokla, often use gram flour (besan) and a leavening agent like Eno fruit salt to achieve the desired texture without the need for extensive fermentation. Other common ingredients include yogurt, semolina, lemon juice, sugar, ginger-green chili paste, turmeric powder, and salt.

Preparation: The batter is poured into a mold or cake tin and steamed, resulting in a light and airy cake-like consistency. After steaming, dhokla is often tempered with a mixture of oil, mustard seeds, curry leaves, and green chilies, then garnished with fresh coriander leaves and sometimes grated coconut.

Taste: Dhokla offers a unique blend of tastes - savory, sweet, and spicy, often with a hint of sourness, especially in the traditionally fermented versions.

Variations: While the classic Dhokla uses fermented rice and lentil batter, Wikipedia notes that Khaman Dhokla, a common and popular variation, is made primarily with chickpea flour (besan) and utilizes a leavening agent for a lighter, quicker preparation. Other popular types include Khatta Dhokla (sour), Rava Dhokla (made with semolina), Sandwich Dhokla (layered with fillings), and healthier options like Moong Dal Dhokla (made with green lentils).

Health aspects

Dhokla is considered a relatively healthy snack due to its steamed preparation, which reduces the need for excessive oil and calories. It's a good source of protein and fiber, helping to keep you feeling full. It's also often vegetarian and can be made gluten-free. However, like any food, moderation is key. Consuming large quantities of dhokla frequently may lead to some digestive issues due to its fermented nature, according to The Indian Express.