Dhokla's roots go back to Gujarat, where it has been a staple for centuries. Traditionally made from fermented rice and chickpea batter, it was often prepared during festivals and special occasions.

To make dhokla, you can use only gram flour (chickpea flour) or rice flour. Mix it with water and leave the batter for 10 minutes. Leaving it for 10 minutes will bring the flour to a consistency.

About Vratwala Chawal Dhokla Recipe: The fasting season can be tiresome and ... Tempered with whole red chillies, cumin, ghee and curry leaves.Enjoy this Navratri fasting special dish at home and you ...

Till now you must have had idli and dhokla as separate dishes. But to give you a twist of taste, here we have a delicious recipe of idli dhokla that you'll love to devour. Mix besan, rava, ginger, ...

Take one cup kuttu ka aata, one-fourth cup little millet (sama flour), half cup curd, one green chilly paste, five leaves of coriander, and three-fourth teaspoon of enos fruit salt.

The now-viral photo featured two people holding kulhad (clay cup) dhoklas. The dhoklas were fluffy, yellow, and garnished ...

From savory snacks to sweet delights, the taste of Gujarat's rich heritage without all the prep time. Khaman dhokla is a ...