Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Preparation: Rice and chickpea splits (chana dal) in the ratio 4:1 is soaked overnight. The mixture is ground and this paste is fermented for four-five hours. This is spiced by adding chilli pepper, coriander, ginger and baking soda. The fermented batter is Ihen steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds. It is usually served with deep tried chillies and chutney made of coriander. It is garnished with coriander and often with grated coconut.

Photo: Tinkesh