Dhokla is an indigenous India dish that has its roots from the lively state of Gujarat. Light, spongy, and slightly tangy with a hint of sweetness, it has been made a snack delicacy not just in Gujarat but throughout India. Due to its versatility and healthy preparation, it has gained popularity among health-conscious foodies as well. Dhokla is generally a steamed savory cake of fermented rice and chickpea batter. Historically, it was traditionally used not only for snacks but also served as a breakfast or a complete meal with some accompanying dishes.
In this article, we cover the history behind Dhokla, its varieties, preparation methods, nutritional benefits, and why this humble dish has stood the test of time.
A Glimpse into the History of Dhokla
The ancestors of Dhokla date back to ancient food cultures of Gujarat. Being a predominantly vegetarian region, the cuisine of the region has rich flavor owing to plant-based elements, fermentation techniques, and minimal use of oil. In many Jain texts, a reference to Dhokla can be found that dates back to 1066 AD.
While there are many varieties of Dhokla available nowadays, the original version of this dish was made of rice and chickpeas. The process of fermentation was really fundamental in preparing the original one while it raises the nutritional value of the food, where it gives a sour taste, common for the traditional Dhokla, but this version has multiplied into lots of different types of Dhokla taken by the various communities in Gujarat over time.
Dhokla Varieties
While Khaman Dhokla is the most popular variety outside Gujarat, within the state itself there are several attractive varieties of Dhoklas that vary in ingredients, textures, and flavor. Let’s take a peek at some of the most popular ones:
1) Khaman Dhokla
Khaman Dhokla, simply referred to as “Dhokla” outside Gujarat, is made from chickpea flour (besan) and is soft and spongy. It is also lighter in color and sweeter as compared with the other forms of Dhokla; often served with green chutney and garnished with mustard seeds, green chilies and fresh coriander.
2) Rice Dhokla (Idra or Idada)
The traditional form of this Dhokla is rice and split chickpeas fermented in a batter. It is thicker in consistency compared to Khaman and is usually white in color. Rice Dhokla is generally served with just a tempering of mustard seeds and curry leaves.
3) Rava Dhokla (Semolina Dhokla)
This version of Dhokla is made from semolina, or rava rather than besan or rice. This is a fast cooking version since it does not require fermentation. The result is a lumpy Dhokla that is spongy in texture and easy on the digestive system.
4) Khatta Dhokla
As the name suggests, Khatta Dhokla has a sour taste since sour curd or yogurt is used to mix into the batter. This is made of a mixture of rice and chickpeas, just like in the case of the Rice Dhokla, only that it has an added sour punch.
5) Rasiya Dhokla
This flavorful version of Dhokla is steamed and then drenched in a spiced buttermilk gravy. It is one of those hot, soothing dishes which is usually eaten for breakfast.
Dhokla, Nutrition Package
The nutritional profile of Dhokla is one reason why it has gained so much popularity. It’s a balanced food that accommodates proteins, vitamins, and minerals with no calorie and fat content. Here are the reasons why Dhokla turns out to be a healthy snack:
High Protein Intake: Since chickpea flour (or lentils and rice mixed) forms the main ingredient for Dhokla, there is a high intake of plant-based proteins. Thus, Dhokla forms a pretty good vegetarian and vegan choice to supplement diet with protein.
Low Calorie: Dhokla is steamed and not fried, hence a low-calorie snack. It has the ability to satisfy hunger without oil or deep-frying calories, thus ideally suited for weight watchers.
High in Fiber: The lentils and rice go into making Dhokla are rich in dietary fiber that helps in digestion and the feeling of being full after consuming it.
Rich in Vitamins : The fermentation process involved while preparing Dhokla has enhanced the B vitamins. B vitamins are very critical in energy production and healthy metabolism.
Gluten Free Option: The chickpea flour or rice flour version of Dhokla makes it completely gluten-free and hence perfect for those who are sensitive to gluten or having celiac disease.
It nourishes good gut bacteria and aids in digestion. Dhokla brings out the most natural digestion and protects gut health.
How to Make Dhokla: A Simple Recipe
Dhokla might sound complicated to be prepared at home, but it actually is very simple and can be prepared with just a few ingredients. Here is the simple recipe for preparing Khaman Dhokla:
Ingredients:
⦁ 1 cup chickpea flour (besan)
⦁ 1 tablespoon semolina (optional, for texture)
⦁ 1 tablespoon lemon juice
⦁ 1 tablespoon sugar
⦁ 1 teaspoon Eno (fruit salt) or baking soda
⦁ To taste Salt
⦁ 1 teaspoon turmeric powder
⦁ 1 teaspoon mustard seeds
⦁ 2-3 green chilies, slit
⦁ A pinch of asafoetida (hing)
⦁ Fresh coriander leaves for garnish
⦁ Grated coconut for garnish (optional)
⦁ As needed Water
Recipe:
Prepare the Batter: Mix together chickpea flour, semolina if using, lemon juice, sugar, turmeric powder, and salt in a large bowl. Add water gradually and bring the mixture to a smooth, thick batter. The consistency should be like pancake batter. Let the batter rest for 10-15 minutes.
Add the Rising Agent: Just before steaming add Eno (fruit salt) or baking soda to the batter and mix very lightly. The batter will now begin to froth up and becomes lighter, helping in making the Dhokla soft and spongy.
Steam the Dhokla: Grease a steaming tray or a shallow dish by applying oil Pour this batter into the dish and steam it for 15-20 minutes on medium heat Check if it is done by taking a toothpick across the middle. If it comes out clean, it is ready.
Prepare the Tempering: Heat oil in a small pan and add mustard seeds. Once they start to splutter, add green chilies, a pinch of asafoetida, and curry leaves. Pour this tempering over the steamed Dhokla.
Garnish and Serve: Allow the Dhokla to cool slightly before cutting it into squares. Garnish with fresh coriander leaves and grated coconut. Serve with green chutney or tamarind chutney.
Cultural Importance of Dhokla
Dhokla has always been a particular favorite in every Gujarati house. It is made regularly on festivals, family get-to-gather, and for special occasions. Dhokla is not just a snack, but it symbolizes something typical of the richness of the state’s culinary heritage. Whether it’s dished out at some roadside stall, at home, or in the finest dining restaurant; Dhokla has brought everyone to table over its light and fluffy texture.
In recent days, Dhokla has become popular all over India and even abroad for its health aspects and for not-so-usual flavor. It has indeed become a darling both at breakfast and at the time of tea, and is nowadays a part of the thalis that mark the festive season. For most people, Dhokla takes them back to another time altogether and home.
Conclusion
So perfect in balance of flavors and textures with nutritional benefits, Dhokla, it is more than a dish, and it’s as much a culinary experience. Be it the traditional rice and lentil version or experimenting with new flavors in terms of spinach or beetroot Dhokla, this steamed delight has something for everybody.
Such a long history, versatility, and adaptability to modern health trends have ensured that Dhokla remains a beloved dish both in India and abroad. So the next time you are in the mood for something light, nutritious, and full of flavor, try making Dhokla, and enjoy the magic of Gujarat’s favorite steamed cake.
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