Dhokla Recipes | Gujarat Dhokla Recipes | Veg Recipes

Originating from the state of Gujarat, dhokla is a snack which has a soft and spongy texture and is prepared by steaming and is thereafter tempered and garnished to give a burst of flavours. Typically, a dhokla is prepared using a fermented batter of rice and dal and is supposed to be white in color. A variant of dhokla is prepared using chickpeas flour or gram flour i.e. besan, it is actually khaman. The terms khaman and dhokla are often used inter-changeably and I have yet to find a Gujarati person who can tell me the truth :D.

How much I love to make and have dhoklas! Why?

• Dhokla is quick to make: Most of the recipes I’ll be sharing here are the instant versions of dhokla. It can be prepared in less than 30 minutes, which includes the passive rest time.
• Dhokla is simple to make: Mix, steam and temper! It doesn’t call for too much time or efforts. Totally fuss-free!
• Dhokla is healthy to eat: Anything prepared by steaming is got to be healthy. Another reason why I call it healthy is because of the ingredients used to make dhokla for example gram flour, moong dal, semolina (sooji) etc.
• Dhokla allows a lot of customisation: With one perfect khaman recipe you can create so many recipes. There are a number of ways in which it can be served.
• Dhokla can be prepared for a number of occasions: Dhokla doesn’t need to be served hot. It tastes divine even after hours. So it can be packed for tiffin, taken while travel, makes a picnic recipe etc.
• Dhokla is generally gluten-free: Many people are allergic to gluten. Dhoklas are great for them.