Simple Dhokla Recipe: Make A Healthy And Yummy Meal!

Gujarati people are basically vegetarians and food lovers. They prepare various kinds of tasty foods for their daily meals. Dhokla is their favourite snack that is prepared very frequently in all Gujarati households. It is considered to be healthy food that can be consumed by all young and old, including patients suffering from digestive or cardiac problems. Now, dhokla has gained popularity in other parts of India too, where it has undergone several modifications as well. Varieties of tasty dhoklas are available in many sweet shops and eateries all over the country.

Different types of dhokla recipe for satisfying foodies 

 

Dhokla Recipe | Image Resource : shutterstock.com

• The original version of dhokla is made by grinding rice and split chickpeas or Bengal gram. A batter is made by mixing these ingredients with homemade curd and fermented for several hours. Then limited amounts of baking soda, ginger and garlic paste, red chilli powder, turmeric powder, and salt are added to this batter. Then this batter is steamed in greased moulds to form spongy and tasty dhokla, which looks like white pieces of salty and fluffy cake.
• Khaman is another Gujarati variation of dhokla, which is now very popular all over India due to its simplicity. It is different from dhokla preparation as no rice is added here. Hence, this food is bright yellow and not white like the actual dhokla. Moreover, it is softer than dhokla, due to the absence of rice. Its batter of only chickpea flour and certain spices may not be fermented, making its preparation time shorter.
• Rava dhokla is another variety, where semolina is added to the batter of corn flour and curd. The word ‘rava’ is the Gujarati term for semolina and thus, this food got its name. It is also very popular among Gujarati people for its simplicity. People make it tastier, by adding lime juice, sugar syrup, and fried black mustard seeds to the steamed dhokla pieces. Finally, coriander leaves may be added for garnishing and more flavour.
• Khatta dhokla is made of a batter of rice and black gram flour. As the name suggests, the fermented batter is made sour by adding finely chopped coriander leaves and green chillies and left untouched for 7- 8 hours.  Its taste is different from original dhokla, due to the use of Urad dal or black gram in the place of chickpeas. This dhokla recipe is quite popular all over Gujarat and South Indian states.
• Idada dhokla is mainly a snack made in different parts of Madhya Pradesh. It is made of Urad dal or black gram and the batter is not fermented before steaming. It is very popular among the Jain community and people prefer it because it can be digested very easily.

Many other varieties are now invented by adding various ingredients to the dhokla batter, like grated cheese or a paste of green peas. However, the dhokla recipe is universally adored for its amazing taste and the use of the least oil.