Top 5 Different Types of Dhokla

June 1, 2024

By : Swiggy Explorer

We connect and store information as memories. One such association is that of a dish and a place i.e. Dhokla and Gujarat. Every region’s cuisine is inspired by its climate, culture, and soil. Thanks to these factors, the light-airy dhokla became one of their staple dishes. Gujarati cuisine has given us a long list of snacks to choose from.This savory and spongy dish is very versatile. It is a top contender for breakfast, a tea-time snack, or even a wholesome meal. Many types of Dhokla are popular all over the country. People prepare them differently in the northern and southern parts of India. Few dhokla varieties use grains like corn (makki) or bajra. Every household has their own unique style of preparing dhokla. This flagship dish holds its secret in the preparation and process. The dry climate of Gujarat makes it possible to wash and sun-dry the grains and dals. Once dried, it is ground into coarse powder to prepare its various types. Dhokla also contains vegetables like spinach and fenugreek leaves or green peas. Expert cooks get the batter right in one go. Newbies do it by trial and error. Fermenting and steaming this batter is a key step to elevate the dhokla. It has mustard seeds, coriander leaves, green chili, and curry leaves. You can sprinkle some sweet sugar water on it to complement its taste.

Let’s savor the top 5 different types of Dhokla

1. Khaman Dhokla

A dhokla variety that is most popular all over India and has reached almost every corner of the world. We can name it as a global ambassador of Indian snacks. It is rich in protein and a boon for the gut. Of all the dhokla varieties, this is an all-rounder. Soak and grind Chana Dal (lentil), Urad Dal, and some rice with yogurt to make a batter. You can then blend in green chili and ginger to give it a zing and then leave the batter overnight to ferment. There are several instant mixes available that don’t need fermentation. In a few minutes, we can see a fluffy khaman dhokla after we layer steamer plates with oil. Lastly, mix the lemon with sugar, coriander, mustard seeds, green chili and pour the mix and savor these delicious treats with masala chai.

2. Moong Dal Dhokla

Of all the varied types of dhokla, this one is the easiest to digest and super light on your stomach. Add this variation to your menu for a hearty breakfast. Soak, grind, and ferment whole green mung beans or husked split yellow mung dal. You can add coriander, and salt for a fresh green touch. This snack is unlike Khaman as it carries a savory and sour taste, more like idli. Before steaming, add ginger, green chili, lemon, and some fruit salt. It also has sesame seeds, mustard seeds, curry leaves, and other spices. The result is soft fluffy dhokla with an aromatic goodness of its kind.

3. Dhokla Pizza

When Gujarati Dhokla meets Italian pizza, the fusion leaves us spellbound. Khatta Dhokla serves as the base for this delightful merger. The batter, a simple mix of dal, rice, and yogurt, creates a tangy and fluffy foundation. You can enhance this base with flavors by adding mint leaves or green chili. Spread pizza sauce over the dhokla base and top it with caramelized onions, olives, capsicum, cheese, and other veggies. The result is a culinary delight that brings together the best of both worlds. In contrast to other dhokla varieties, bake it until the cheese melts. You must try and get on this trend of Dhokla Pizza before an influencer picks it up and claims its invention.

4. Oats Dhokla

Oats are a staple in any diet chart, and dieticians often recommend them due to their reduced glycemic index and high fiber content, making them a favorite among health-conscious individuals. Among the many variations of dhokla, this oat-based version stands out as extra healthy. We start by dry roasting rolled oats and grinding them with semolina (sooji), ginger, salt, Eno, and curd to make a batter. Every Indian kitchen has a small box of Eno (fruit salt) tucked away in a drawer, ready for such recipes. A quick tempering of sesame seeds, curry leaves, and green chili is sizzled over the steamed dhokla, adding a burst of flavor. Your health-conscious friends won’t hesitate to nibble on this delightful and nutritious snack at your next 7 pm, early dinner gathering.

5. Rava Dhokla

With diverse cultures and languages come different names for similar things. In Southern India, it is called Rava, while in Northern India and Pakistan, it is known as Sooji (semolina). The types of dhokla we can make are numerous, offering a wealth of choices. Rava Dhokla, for instance, is made by combining rava with yogurt or buttermilk, and some even use lemon water instead of yogurt. The process is simple: steam the mixture and then temper it with spices, sesame seeds, and chilies. However, getting the proportions right is crucial to avoid spoiling it. To fully experience the richness of this snack, savor it with fresh mint chutney.

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Conclusion

This sweet, sour, tangy dish boasts an assortment of dhokla varieties. Your taste buds and gut, both send you a note of thanks each time you choose these types of dhokla. With so many variations, making perfect dhokla can be tedious. But put all your worries aside and order your favorite dhokla online on Swiggy. Your next bite of deliciousness is just one click away.

FAQ

1. What is a dhokla made of?

People make dhokla using various ingredients such as rice, lentils, semolina, or millet. The process begins by washing and drying these ingredients in specific proportions. After drying, they are ground into a coarse powder to form the base for the batter. Sometimes, yogurt is added during this process for additional flavor and fermentation. The fermented batter is then steamed and seasoned with a mix of spices, creating a delicious and unique snack.