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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Dhokla is a fermented chickpea‑flour batter steamed at near‑boiling temperature.
Origin: Indians (Traditional) — India
See full technique reference →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.
Primary Reaction
Protein denaturation and starch gelatinization during steaming
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