For decades, the Gujarati’s living in India and abroad has taken India to new developments whether it be in the field of business, agricultural reforms, industrial reforms or in the food department. Gujarat has long been a hotbed of innovation in the country partly due to the socio-political history the state has and partly because of its rich and diverse cultures and resources it hosts. Thus it comes to no one's surprise that the Gujarati cuisine is also highly well rated in line with its other developments and achievements. One such dish coming from the Gujarati cuisine is the Gujarati Dhokla. Why the Gujarati Dhokla? Gujarati Dhokla Recipe | Image Resource : freepik.com One can wonder why the Gujarati Dhokla recipe?, when there are so many other options to choose from in the list of Gujarati dishes. The dhokla though not as complicated as some of the dishes in the Gujarati cuisine, in terms of popularity it is by far the most iconic of all dishes originating from the state. It is so popular that the dhokla is synonymous with the identity of Gujarat. This proves how much the dhokla is loved and consumed by the state of Gujarat and in the nation itself.
Dhokla and its variants The Dhokla is a simple recipe consisting of chana dal(split chickpeas) which is fermented overnight with rice, all which will be grounded and mixed with a mixture of baking soda, ginger, chilli pepper and dhania (coriander). The mixture would then be left to steamed to form a cake which would then be cut into slices for consumption. Dhoklas are very healthy to consume due to its low calorie count and fermentation process which provides it with rich amounts of protein a great snack for those looking into healthy yet tasty alternatives. Due to its popularity there are several variants to the Gujarati dhokla recipe some of them are: Khaman dhokla is the original Gujarati Dhokla and often the dhokla associated when the word dhokla comes up. Made out of split chickpeas this recipe is a dish to savor. Khatta Dhokla like the name suggest is a dhokla that is a bit tangy to taste. Made out of butter which is fermented and black gram lentils the dhokla is a unique variant to the original dhokla due to the slight tang in it state. Rava Dhokla made using curd and a healthy dose of semolina, the dhokla is subjected to a fermentation period during preparation which can be accelerated by using fruit salt for a quicker preparation process Moong dal Dhokla is made with moong dal which is a pulse native to the indian subcontinent and is rich in protein and consumed quite widely in the Indian subcontinent.
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