Which Indian state is known for the dish 'dhokla'?

The Indian state most closely associated with the dish dhokla is Gujarat. Dhokla is a savory, steamed, sponge-like food made from a fermented batter, traditionally combining rice with split lentils such as Bengal gram. The batter is seasoned, steamed until set, cut into pieces, and commonly finished with tempered mustard seeds, curry leaves, green chilies, or coriander.

Dhokla is eaten as a breakfast dish, snack, side dish, or light meal. It is often served with green chutney and fried chilies. Its soft texture comes from fermentation and steaming rather than deep-frying, although recipes vary widely. Some versions use chickpeas, pigeon peas, urad beans, semolina, or other ingredients.

Khaman is frequently confused with dhokla. Khaman is typically made primarily from chickpea flour and is often lighter and softer, whereas traditional dhokla commonly includes rice and fermented lentils. Historical references to pulse-based precursors appear in Jain literature from 1066, while the word dhokla is recorded in a Gujarati text from 1520.