Medium gas heat will ensure even cooking without over-drying. Too high or too low can make dhoklas soggy or dense. Let the dhokla rest for a few minutes after steaming. This prevents it from breaking ...

A classic Gujarati dhokla made with fermented rice and chickpea batter tempered with mustard seeds, chilies, and curry leaves. A creative variation of dhokla, layered with spicy chutneys, cheese or ...

Dhokla is a light, steamed snack that is filling and low in calories. Made from fermented rice and chickpea flour, it provides protein and fibre ...

The name Gits'iis means literally "people of the seal trap." Their traditional territory includes the areas around the Khutzeymateen Inlet and Work Channel, between Lax Kw'alaams and Kincolith, B.C.