Dhokla, also called dokla, is a savoury sponge dish that originated in the Indian state of Gujarat but is popular throughout India, made with a fermented batter steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, though variants replace the gram with chickpeas, pigeon peas, or urad beans, and in 2018 it was reported that Ahmedabad had a daily consumption of 10,000 kilograms of dhokla.
Facts
Partially Attested
Origin Period, From (Year)This year documents dukkia, a pulse based precursor dish mentioned in a Jain text, not dhokla by its own name. Origin Period, To (Year)This year marks the earliest known written use of the word dhokla itself, in the Gujarati text Varanaka Samuchaya, not a stated end date for the dish's origination. Origin Region FAQs
How is dhokla different from khaman?
Khaman uses chickpea flour without rice and is lighter and softer.
Khaman is similar to dhokla but is made from chickpea flour without rice. It is generally lighter in colour and softer than dhokla.
Connections
Expresses Tradition
In Cuisine
Uses Ingredient
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Dhokla, Wikipedia
Infobox: region
Gujarat
History section, paragraph on dukkia
Dukkia, a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE.
History section
The earliest extant work to mention the word "dhokla" is the Gujarati Varanaka Samuchaya (1520 CE).
- Uses Ingredient: Lentil, Infobox main_ingredient field: mix of split lentils and rice
- Expresses Tradition: Fermentation, Wikipedia category: Category:Fermented foods
In Cuisine: Indian Cuisine, lead paragraph
Dhokla or dokla is a savoury sponge dish that originated in the Indian state of Gujarat.
View the SourceWikidata: Dhokla
Wikidata Q171983, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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