Gujarati cuisine is rife with regional specialties, such as “thepla,” “fafda,” “muthiya,” and “undhiya,” that have captured the heart and soul of the entire nation. Although these treats are technically from Gujarat, they are popularly available in food stores throughout the country, which is testament to their evergreen quality. The same can be said of “dhokla,” a quintessential Gujarati specialty. Readily available in shops, dhoklas are also quite easy to make at home. Surprisingly, they have a similar texture, structure and look to idlis, making them a cherished food item in South India.
One reason for the dhokla’s popularity could be that it can be enjoyed during all times of the day, whether at breakfast, with lunch or as an evening snack. It also pairs well with different condiments, such as mint or garlic chutney as well as all by itself. Traditionally, dhokla is made up of semolina or gram flour. However, over the years, cooks have innovated several different and eclectic varieties of the dhokla, bringing a modern twist to a conventional and iconic superfood.
Take a look at some of the most prominent and in-demand varieties of the dhokla.
Khaman Dhokla
This is probably the most traditional and popular form of dhokla out there. Characterised by its vibrant yellow colour, khaman dhokla is soft and velvety, and has a melt-in-your-mouth quality to it. Although it is naturally sweet in taste, it is recommended to add hints of lemon juice to the dhokla batter to give it a balance of sweet and sour tastes. Typically made from gram flour, khaman dhokla is an apt evening snack for a chilly winter evening.
Khatta Dhokla
Like khaman dhokla, khatta dhokla is also a highly treasured version of the beloved Gujarati delicacy. As the name indicates, khatta dhokla is defined by its sour flavour profile, “khatta” meaning sour. This sour taste of the dhokla is mainly derived from fermented batter, which is the hero ingredient of the dish. Known by its distinctive white colour, khatta dhokla is frequently seasoned with spices, such as black pepper and red chilli powder to ensure it doesn’t taste bland and packs a punch.
Sandwich Dhokla
While khaman dhokla and sandwich dhokla could be considered more conventional forms of the dish, sandwich dhokla adds a contemporary twist to the dhokla. Combining the look, texture, and flavours of the dhokla and the sandwich, this dish comprises three layers. The middle layer is filled with green chutney; this layer is enclosed by either khaman dhokla or khatta dhokla. Due to its colourful appearance, sandwich dhokla tends to be a favourite of kids.
Cheese Dhokla
Cheese dhokla is believed to have evolved from the sandwich dhokla. In this type of dhokla, in addition to the green chutney, the middle layer of the dhokla is also filled with cheese. Thus, the dhokla resembles a cheese sandwich in appearance, making it appealing to adults and children alike. It is recommended that a heavy cheese, such as cottage cheese be used for this dhokla to ensure the structural integrity of the dish.
Also Read: Dhokla: A Perfect And Healthy Snack
Channa Dal Dhokla
Like sandwich dhokla, channa dal dhokla is a relatively modern version of the dish. Being made of protein-rich channa dal, it presents a healthier dhokla alternative to health and fitness aficionados. It health level of this dhokla can be taken up a notch by combining it with other dals in the batter, such as toor dal. Similarly, yoghurt can also be used in the preparation of this dhokla. Give this dhokla a try; while it is made up of healthier ingredients it remains as delicious as the more traditional forms of dhokla.
Rasiya Dhokla
Rasiya dhokla, also known as “rasiya muthiya,” has a more local flair to it, being highly cherished in Gujarat. While it is not as renowned in other parts of the country, one should certainly try out this filling and cutting-edge dish. Unlike other dhoklas, which are dry snacks, rasiya dhokla is served in a gravy. The dhoklas for rasiya dhokla are prepared using cooked rice, gram flour as well as whole wheat flour, setting it apart from other versions of dhokla, which are usually steamed.