Dhokla, the quintessential Gujarati snack, has secured its place as a beloved dish across India and beyond. Its unique combination of a soft, spongy texture and a tangy, savory flavor makes it a versatile choice for breakfast, a snack, or even a light meal. What truly sets dhokla apart is its steamed preparation, which makes it a remarkably healthy alternative to fried snacks. On December 29, 2025, ETimes.in highlighted the enduring appeal of this dish by showcasing six distinct varieties that home cooks can easily explore.
What Makes Dhokla a Staple in Indian Cuisine?
The popularity of dhokla stems from its simple ingredients and wholesome cooking method. Primarily made from fermented rice and chickpea flour (besan), it is a protein-rich, low-calorie food that is easy to digest. The fermentation process not only adds a characteristic tang but also enhances its nutritional profile. Its ability to be paired with an array of chutneys and tempering (tadka) allows for endless customization, ensuring it never gets boring.
Six Delightful Dhokla Varieties to Master
Moving beyond the classic yellow dhokla, several regional and innovative versions have emerged. Here are six types you should consider trying in your own kitchen.
1. Khaman Dhokla: Perhaps the most famous variant, Khaman is made primarily from gram flour (besan). It is known for its bright yellow color, incredibly soft texture, and a perfect balance of sweet and tangy flavors, often topped with a mustard seed and curry leaf tempering.
2. Rava Dhokla: A quicker alternative, Rava Dhokla uses semolina (sooji/rava) as the main ingredient. It is less reliant on fermentation, making it a perfect last-minute snack. It's light, fluffy, and often garnished with grated coconut and coriander.
3. Khatta Dhokla: True to its name ('khatta' means sour), this version has a pronounced tangy flavor. It is typically made from a fermented batter of rice and urad dal, offering a denser texture compared to the airy Khaman.
4. Sandwich Dhokla: A creative and filling twist, this involves layering two slices of dhokla with a spicy filling, often made of green chutney, vegetables, or even cheese, creating a delicious and visually appealing snack.
5. Cheese Dhokla: A modern fusion favorite, Cheese Dhokla incorporates grated cheese into the batter or as a topping. When steamed, the cheese melts, giving the dhokla a rich, creamy, and indulgent flavor profile.
6. Toor Dal Dhokla: This protein-packed variety uses pigeon peas (toor dal) along with rice. The dal gives it a distinct taste and a slightly grainy texture, making it a nutritious and hearty option.
Bringing the Dhokla Tradition Home
The beauty of these six dhokla recipes lies in their accessibility. With basic ingredients like gram flour, semolina, yogurt for fermentation, and common Indian spices, anyone can recreate these delights. The process of steaming not only preserves nutrients but also makes it a guilt-free treat. Experimenting with these different types allows you to appreciate the culinary diversity within this single dish, from the traditional sour notes of Khatta Dhokla to the contemporary cheesy goodness of fusion versions.
As highlighted in the original feature from ETimes.in, dhokla's journey from a regional specialty to a pan-Indian snack is a testament to its universal appeal. Whether you are a seasoned cook or a beginner, trying these six varieties is a wonderful way to add a healthy, flavorful, and authentically Indian dish to your culinary repertoire.
