You’re Not a True Dhokla Lover if You Don’t Know About These Varieties

6 different types of dhokla to make everyday cooking easy.

Shraddha Varma

Gujarat’s cuisine offers an array of delightful snacks, dry ones such as khakra, chorafali, and gathiya which can be stored easily; and fresh snacks such as dhokla, khandvi, and patra. Of all these snacks, dhokla has a cult following across India, and why wouldn’t it? After all, it is a great low-calorie snack and most importantly, easy to make. If that’s not enough, dhokla is also easy to digest since it is made of fermented rice  and dal  (chana or urad dal) batter. While some eat it as a breakfast item, most others serve it as a side dish as part of heavy meals with sweet, spicy, and tangy chutneys.

Here’s a step-by-step recipe of how to make Khaman Dhokla at home.

Once you’ve got the hang of making dhokla and how to get creative with it, its time you got acquainted with the long list of dhokla varieties. Scroll down and discover the variations of the humble dhokla.

Rava Dhokla

This version is an instant dhokla that is prepared with a batter made using rava (sooji/semolina), sour  curd, and water. Many people add a pinch of fruit salt to the rava dhokla batter to achieve a spongy texture. It is usually finished with a tempering of cumin seeds, mustard seeds, curry leaves, and asafoetida.

Rasiya Dokla

This variety of dhokla is an interesting one that shouldn’t be missed by dhokla lovers! Rasiya dhoklas are basically traditional dhoklas coated in a thick ras (sauce) made with jaggery, button chillies, and tamarind. This preparation can be made with fresh dhoklas, but we would suggest using leftover dhokla instead. The rasiya dhokla is finished with a basic tempering of oil, mustard seeds, cumin seeds, and curry leaves.

Toor Dal Dhokla

As the name suggests, the hero ingredient of this dhokla is toor dal (aka arhar ki dal). Other ingredients used in making toor dal dhoklas are a ginger-garlic paste, turmeric powder, and green chillies. Unlike most dhokla varieties, the batter does not need fermenting.

Moong Dal Dhokla

This variety of dhokla is made with a batter of yellow moong dal, gram flour, turmeric powder, and curd. It is garnished with an aromatic tempering of mustard seeds and curry leaves, like most other dhokla varieties. One can make it more interesting with a garnish of grated coconut and sautéed sesame seeds.

Khatta Dhokla

Khatta literally means ‘sour’ in Gujarati. The star (and the base) ingredients of the khatta dhokla are rice, urad dal, and sour  curd. These ingredients are ground together and left to ferment. While some prefer eating the dhokla hot, we suggest you eat it at room temperature with mint-coriander chutney, since they taste better at this point. These white dhoklas are also known as idra dhokla or idada.

Sprouts Dhokla

This dhokla isn’t commonly available in the market; it is a Gujarati household special meant for occasions. Sprouts dhokla batter doesn’t need to be fermented, hence it makes for a great instant snack. All one needs to do is grind sprouted moong, spinach, and ginger-garlic-chilli with little water, and make a smooth paste. Once done, add oil and salt to the dhokla batter, mix well, and your dhokla batter is ready to be steamed. Just before steaming, add some fruit salt/baking soda to the dhokla batter—this will make the snack light and fluffy.



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