ABSTRACT
Dhokla and khaman are similar to idli in appearance and texture; however, the two former fermented foods are prepared somewhat differently than idli. While idli is prepared and consumed throughout India, dhokla and khaman are generally limited to the state of Gujarat and parts of neighboring states. The origin of dhokla and khaman is not known. Dhokla and khaman are used mainly as breakfast food and sometimes as supplements to lunch. The chapter presents a description of general procedure for preparing dhokla and khaman and summarizes the information available on the nutrient content, nutritional quality, and acceptability of these foods. Dhokla and khaman are well accepted by young children, adults, and patients with digestive disorders because of their organoleptic attributes, nutritional quality, and improved digestibility. Dhokla and khaman are two important fermented foods of India. These foods serve as important sources of protein, calories, and vitamins.
