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Cuisine

Delectable Dhokla

The Gujarati community has preserved its brilliant heritage and traditions,
all of which have deep-seated roots in their past.

By Sophiya Qadeer | January 2021

Delectable- Dhokla

We all have been taken in by the popular Gujarati culture at some point in our lives. Be it their music, art or their food, Gujarati culture has a pervasive influence across South Asia. Gujaratis are well-recognized for their ingenuity in business, their amiable disposition and decency in deportment. The Gujarati community is a socially thriving one, being not only financially strong, but culturally very well-heeled as well. The Gujarati people believe in fostering strong communal ties, which is why not only do they enthusiastically partake in collective, traditional rituals like wedding ceremonies, but also are at the forefront in generously carrying out charity works for the underprivileged in their community. The fairs and festivals of Gujarat showcase the true fervour, zeal and colours of its diverse culture. Thousands of people congregate in Gujarat to experience the rich cultural Gujarati heritage of Navratri, Mahotsav, Deepawali, Rathyatra and Kite festival.

In Gujarati dishes, the essential taste is a blend of sweet, spicy and sour. Each region has a distinctive zest tied to its local food. A typical Gujarati dinner includes bhakri-shak or khichdi-kadhi. The Gujaratis are distinguished predominantly for their sweet tongue, and hence every meal is followed by a sweet dish or sometimes even jaggery.

One of the most popular indigenous foods of Gujarat is dhokla. A tasty snack -- recognized as a staple dish and enjoyed all over the subcontinent, particularly in Maharashra and the adjacent states. The dish is proudly served in Karachi as well. Prepared with rice and split chickpeas, which are soaked overnight, this soaked mixture is then ground and turned into a paste that is later left to ferment for about four to five hours (or overnight). In order to make these dhoklas flavourful, chilli flakes, coriander and ginger are added to the fermented paste, as well as baking soda in order to make the dhoklas spongy, soft and fluffy. The more the baking soda, the more spongy and porous the dhokla will be. The cooking preparation includes this fermented paste to be kept in plates, often shut in a container that does not let the steam escape. After the dhoklas are completely ready, they are taken out and shallow fried in oil with roasted mustard or cumin seeds (tardka). The dhokla slices are garnished with fresh coriander and mint leaves, and then served with a variety of chutneys —typically tomato or the plain besan-coriander chutney.

There are a variety of dhokla recipes. It is the ratio of the chickpeas that basically decides the taste as well as the texture of the dhoklas. In addition to the traditional rava, khatta, khaman and mixed dal dhokla, there are some enticing dhokla recipes that not many in South Asia are aware of. Some of these include cheese dhokla, quinoa-barley dhokla, mango dhokla and sandwich dhokla. The basic preparation of the dhokla is very similar: soaked split chickpeas, ground into paste, and the paste fermented which is then shaped in plates and steamed.

The quinoa-barley is the healthiest of the dhokla recipes, which could be served with fruit chutney, preferably mixed-berry or mango chutney — satiating your sweet-and-sour afternoon cravings.

For the “Mango Dhokla”, raw mango puree is added to the fermented mixture (fermented split chickpeas and rice paste), which gives the dhokla a very unique, tangy flavour. It also enhances the taste’s appeal to your palate.

The “Cheese dhokla” is a delightful recipe for cheese-lovers, as it is just perfect for a tea-time snack. In this recipe, the dhokla is layered. The cheese -- which could be cheddar, mozzarella, a combination of both or even cottage — would be usually sprinkled between the two spongy layers of dhokla, where it will melt, making the dhokla mouthwateringly luscious.

The “Sandwich dhokla” needs 7 to 8 hours for preparation and just around 15 minutes for cooking. This recipe includes layering again. The layers are simply a combination of KhamanDhokla and RavaDhokla. It is your choice as to which layer comes first and which last. This type of dhokla is extremely popular in Gujarat, and is the most in-demand dish at weddings and other collective gatherings.

The Gujarati community has preserved its brilliant heritage and traditions, all of which have deep-seated roots in their past. The assimilation of the diverse ethnic rituals in Gujarat has resulted in a well-balanced community that displays significant qualities like friendliness, unity and has given birth to mesmerizing recipes like the dhokla.

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