{"id":12810,"date":"2020-05-29T08:42:32","date_gmt":"2020-05-29T15:42:32","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=12810"},"modified":"2021-07-07T19:31:51","modified_gmt":"2021-07-08T02:31:51","slug":"khatta-dhokla-handvo-flour","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/khatta-dhokla-handvo-flour\/","title":{"rendered":"Dhokla-Handvo Flour"},"content":{"rendered":"\n

Here is an easy and quick way to make your own dhokla flour at home and use it to make delicious khatta dhokla, handvo, and muthiya<\/strong>. This flour stays fresh for up to 2 months at room temperature when stored in an airtight container in a cool and dry place!<\/em><\/p>\n\n\n\n

\"Dhokla<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

What is Dhokla?<\/h2>\n\n\n\n

Dhokla is a vegetarian dish that is found mainly in Gujarat, a state of India. It is made with a fermented batter made from rice and lentils.<\/p>\n\n\n\n

It can be eaten for breakfast, as the main course, as a side dish, or as a snack and is very similar to Khaman. However, Dhokla is made of batter made from rice gram and is white in color which is called khatta dhokla, whereas Khaman is typically made from Chickpeas gram and looks yellow in color.<\/p>\n\n\n\n

Khaman has become very popular all over India and widely known as Dhokla.<\/p>\n\n\n\n

In Gujarat, there are different varieties of dhokla.<\/strong><\/p>\n\n\n\n