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Exploring Dhokla: The Savoury Sponge Dish of Gujarat

A look into the history, preparation, and daily consumption of this fermented steamed cake.

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Tags: Dhokla · Gujarati Cuisine · Indian Food · Fermented Foods · Ahmedabad · Vegetarian Recipes

Dhokla, also known as dokla, is a savoury sponge dish that originated in the Indian state of Gujarat. It is characterized by its cake-like consistency, achieved by steaming a fermented batter typically made from a mixture of rice and Bengal gram, a variety of chickpea. While the classic version uses Bengal gram, several variants exist that replace the gram with pigeon peas or urad beans.

This dish holds significant popularity in its home state, particularly in Ahmedabad. In 2018, it was reported that the city of Ahmedabad consumed an estimated 10,000 kilograms of Dhokla every day. Its light texture and unique fermentation process have made it a staple of Gujarati culinary identity.

Historical Origins

The history of this dish can be traced back nearly a thousand years. A pulse-based precursor known as 'Dukkia' is mentioned in a Jain text that dates to 1066 CE, indicating that similar steamed pulse dishes have long been part of the regional diet.

The specific term 'dhokla' appears later in historical records. The earliest extant work to mention the word is the Gujarati 'Varanaka Samuchaya,' which was written in 1520 CE. These records highlight the long-standing cultural presence of the dish in Western India.

The Preparation Process

To prepare Dhokla, dried rice and split chickpeas, also known as chana dal, are soaked overnight. The mixture is then ground into a paste and allowed to ferment for at least four hours. Before cooking, spices such as chili pepper, ginger, and coriander are added to the batter to enhance the flavor profile.

The fermented batter is steamed for approximately 15 minutes and subsequently cut into pieces. To finish the dish, these pieces are seasoned with a tempering of sautéed mustard seeds or cumin seeds, along with green chilies and curry leaves.

Serving and Garnishing

Dhokla is typically served with specific accompaniments that complement its fermented taste. Common sides include coriander chutney and deep-fried chillies, providing a balance of heat and freshness to the steamed cake.

For the final presentation, the dish is often garnished with fresh coriander. Grated coconut is also frequently used as a topping to add texture and a mild sweetness to the savoury pieces.

Sources

Wikipedia — Dhokla