Dhokla
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| Jeneng liyané | Dhokra |
|---|---|
| Ajangan | Sarapan, side dish, main course |
| Panggonan asal | India |
| Tlatah utawa praja | Gujarat, Maharashtra |
| Hawa ajangan | room temp |
| Woworan pokok | Besan (chickpea flour) and rice flour |
| Variasi | Khaman |
 Buku masakan: Dhokla  Médhia: Dhokla | |
Dhokla minangka panganan kuliner vegetarian sing biasane ditemokake ing negara India Gujarat lan bagean-bagean saka negara-negara sing jejer.[1] Iki digawé nganggo adonan fermentasi sing asale saka beras lan kacang-kacangan .[2] Dhokla bisa dipangan kanggo sarapan, minangka panganan utama, minangka sajian, utawa cemilan. Dhokla memper banget karo Khaman, nanging Dhokla digawé saka adonan sing asale saka gram beras lan wernane putih, déné Khaman biasane digawé saka adonan Chickpeas lan wernane kuning. Khaman wis misuwur ing sanjabane Gujarat nanging dingerteni minangka Dhokla.
Referensi
[besut | besut sumber]- ↑ Reddy, N. R. (6 February 2018). Legume Based Fermented Foods. CRC Press. ISBN 9781351090902 – lumantar Google Books.
- ↑ Redhead, J. F. (1989). Utilization of tropical foods. Food & Agriculture Org. kc. 26. ISBN 978-92-5-102774-5.