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Cereals and bread from Gujarat, India
Split Bengal gram (chana dal) and rice are soaked, ground separately and mixed into a batter that ferments with no added starter. The risen batter is steamed open in a greased pan into a spongy, mildly sour cake, then tempered with mustard seed and cut.
| Bengal gram (chana dal) batter3 parts by volume | Dal soaked in 5 times its weight of water, then ground[sharma2018] |
| Rice batter1 part by volume | Rice soaked in 5 times its weight of water, then ground[sharma2018] |
| Salt (NaCl)8 g per kg of batter | [sharma2018] |
| No starter | Fermented spontaneously; FAO says the bacteria in idli batter come with the ingredients[sharma2018][fao1999] |
| Mustard or cumin seeds, green chillies and curry leaves | Sauteed and used to season the cut pieces[wp-dhokla] |
| Starter | spontaneous |
Total time across the recorded steps: 36 h – 38 h
What changes: Water soaks into the dal and rice and softens them
Output: soft, swollen grains.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Split Bengal gram (chana dal) and rice are soaked, ground separately and mixed into a batter that ferments with no added starter. The risen batter is steamed open in a greased pan into a spongy, mildly sour cake, then tempered with mustard seed and cut. Made in 5 steps over 36 h – 38 h. The longest step, soak the dal and the rice separately, takes 18–20 h (Sharma A 2018) and runs at 16–23 °C (Sharma A 2018). Salt is 0.8 % (Sharma A 2018). Leuconostoc mesenteroides and Enterococcus faecalis do most of the fermenting.
| Main step | 18–20 hReported[sharma2018] | Soak the dal and the rice separately |
|---|---|---|
| Temperature | 16–23 °CReported[sharma2018] | Soak the dal and the rice separately |
| Salt | 0.8 %Reported[sharma2018] | Salt and ferment |
Dhokla is made like idli, but with Bengal gram (chana dal) in place of black gram, and the batter is steamed open in a greased pan instead of in a covered idli steamer.
In the optimisation study, fermenting raised the biogenic amine content of the batter, and steaming for 20 min lowered it again, so the batter is always steamed before eating.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says dukkia, a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE, and that the earliest surviving work to mention the word dhokla is the Gujarati Varanaka Samuchaya (1520 CE).
