Preparation info

  • Serves


    • Difficulty


Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

Dhokla is a Gujarati specialty. It’s made of a batter that steams to a moist corn bread texture, and then is tempered with a little flavored oil. Dhokla is always served with fresh chutney, sometimes as a snack, sometimes to accompany a meal. The amazing thing about dhokla is its versatility: It can be made of cornmeal (as we saw it in Udaipur) or, more commonly, as here, a blend of dal and white rice that is soaked, then ground into a batter. The batter often contains