Editing Dhokla

'''Dhokla''' is a traditional [[vegetarian]] dish originating from the Indian state of [[Gujarat]]. It is made with a fermented batter derived from [[rice]] and [[split chickpeas]] (chana dal). Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. It is known for its soft and fluffy texture and is typically served with a variety of chutneys.

==Ingredients and Preparation==
The primary ingredients for dhokla include rice, split chickpeas, [[yogurt]], [[green chili]], [[ginger]], and [[baking soda]] or [[fruit salt]]. The preparation begins with soaking rice and split chickpeas in water for a few hours, then grinding them into a smooth batter. Yogurt is mixed into the batter to initiate the fermentation process, which can take anywhere from a few hours to overnight, depending on the climate.

Once fermented, the batter is seasoned with salt, green chilis, and ginger. Baking soda or fruit salt is added to the mixture just before steaming, to ensure the dhokla becomes light and fluffy. The batter is then poured into a greased pan and steamed for about 15-20 minutes.

==Varieties==
There are several varieties of dhokla, each with its unique preparation method and ingredients. Some popular types include:

* '''Khatta Dhokla''': Made with a higher proportion of sour yogurt, giving it a tangy flavor.
* '''Rava Dhokla''': Uses [[semolina]] (rava) instead of rice, making it a quick alternative.
* '''Khaman Dhokla''': Made from [[gram flour]] (besan) and is generally lighter and fluffier than traditional dhokla.
* '''Cheese Dhokla''': Incorporates cheese into the batter or as a topping for a modern twist.

==Serving and Accompaniments==
Dhokla is typically garnished with [[mustard seeds]], [[curry leaves]], grated [[coconut]], and chopped [[coriander]]. It is served with [[tamarind]] chutney and [[mint]] chutney. In some variations, a tempering of mustard seeds, green chilis, and curry leaves is poured over the steamed dhokla to enhance its flavor.

==Nutritional Value==
Dhokla is considered a healthy food option due to its fermentation process, which enhances its [[nutritional value]] by increasing the bioavailability of nutrients. It is rich in [[protein]], [[fiber]], and complex [[carbohydrates]], making it a balanced meal option. Being steamed, it is also low in calories and fat.

==Cultural Significance==
Dhokla holds a significant place in Gujarati culture and cuisine. It is not only a staple dish in Gujarat but has also gained popularity across India and among Indian diaspora worldwide. Its ease of preparation, nutritional benefits, and versatility have made it a beloved dish for many.

[[Category:Indian cuisine]]
[[Category:Vegetarian dishes]]
[[Category:Gujarati cuisine]]

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File:SPECIAL_SURATI_KHAMAN.jpg|Surati Khaman
File:Besan_Dhokla_-_Howrah_2015-04-26_8478.JPG|Besan Dhokla
File:Dhokla_made_in_oven.jpg|Dhokla made in oven
File:Stamp_of_India_-_2017_-_Colnect_805338_-_Popular_Dhokla.jpeg|Stamp of India featuring Dhokla
</gallery>