Description
Dhokla is a fermented chickpea‑flour batter steamed at near‑boiling temperature.
Technical
During steaming, mild acid fermentation lowers the batter pH to ~5.5, promoting CO₂ generation and activating endogenous proteases. Heat induces protein denaturation and starch gelatinization, while CO₂ expansion creates a light, spongy crumb structure.
Science
Primary Reaction
Protein denaturation and starch gelatinization during steaming
Sensory Profile
Aroma ()
lightmildyeastynuttyfermentedearthy
Origin & History
Civilization
Indians
Era
Traditional
Region