What is dhokl?

Dhokla is an nutritious Indian food with a base of fermented dough and rice. It comes from the Gujarat region, although its popularity has spread throughout India. While the recipe base remains essentially the same, its taste can be modified in different ways by means of cottage cheese, yoghurt, cheese and a wide range of spices. It is a snack that is commonly found in sweet stores.

The base for dhokla consists of rice and chickpeas or flour of chickpeas known as besan . In some recipes, the dough is also prepared with yogurt. All these ingredients are first soaked for many hours, often overnight. The soaked ingredients are then crushed into a paste that can ferment for several more hours.

After fermentation, the spices are added to the dough like ginger and chili peppers and soda. The dough is steamed for several minutes. Then they are cut into pieces and fry with mustard seeds. The frying process is complained when the seeds begin to burst and pop. Then the bowl is further koSluled green chopped chili and herb with a similar flavor to a pore called assafoetis.

In some recipes, a mixture of water, sugar and oil is poured through the completed bowl. dhokla is often decorated with coconut or coriander. It is also often served with besan chutney and deeply fried chili.

Recipes for dhokla may vary by household and region. Instead of a chickpeas, another variety, such as Urad, could also be known black grams. Food can also be prepared using PANEER and used as a sandwich filling. khatta dhokla is a version of food made with sour cottage cheese. rasiya dhokl contains a dramatically different combination of spices, including Tarmin, jiggers and Garam Masala.

The

bowl is often wrong for khamman dhokla , similar refreshments with batter made mainly chickpeas or besan . The primary difference between the two is that there is no rice in the basic recipe and is not fermented. khamman , like dhokla , is also the root of chili and mustard seeds and decorated with coconut and coriander.

The Gujarat region is in northwest India and consists of four main areas: Northern Gujarat, Kathiawad, Kachchh and South Gujarat. Gujarati kitchen is mostly vegetarian, with a number of recipes across these regions. Ordinary meals tend to consist of a mixture of spicy, sweet and salty flavors.