What is

Dhokla

and its Types?

Every bite balances tangy, sweet, and savoury notes, making it a household favourite. This versatile dish fits into every Indian kitchen effortlessly and continues to charm new food lovers. As part of Indian cuisine, it stands out for both flavour and health.

Types of Dhokla and How to Make Them?

Dhokla comes in various forms, each offering unique flavours and textures. You can prepare it using different ingredients, fermentation styles, and cooking techniques. Below are ten delightful varieties, along with how to prepare them at home. Among the many dhokla types, these are some of the most loved.

Khaman Dhokla

This is the most popular variety. Made from gram flour (besan), it doesn’t need overnight fermentation. Mix besan with curd, lemon juice, green chilli-ginger paste, and a pinch of turmeric. Add fruit salt (like Eno) just before steaming for fluffiness. Steam for 15–20 minutes. Temper with mustard seeds, curry leaves, green chillies, and pour over the dhokla.

Rava Dhokla

Rava (semolina) creates a soft, grainy texture. Mix semolina with curd, water, ginger-green chilli paste, and salt. Let it rest for 30 minutes. Add Eno and steam. It takes around 20 minutes to cook. Temper with sesame seeds, mustard seeds, and coriander. This variant pairs well with green chutney or garlic paste. It also ranks high on quick snack recipes lists due to its simplicity and speed.

Khatta Dhokla

Prepared with a mix of rice and urad dal, this version needs overnight fermentation. Soak the ingredients, grind them, and let the batter ferment. Add a touch of sour curd for tanginess. Steam till firm, then temper with mustard seeds and green chillies. Cut into cubes and serve hot.

Sandwich Dhokla

This colourful delight layers white and yellow dhokla. Use khatta dhokla batter for the white layer and khaman for the yellow. Steam one layer halfway, add a layer of green chutney, then pour the second batter on top. Finish steaming. Tempering with sesame and mustard seeds enhances flavour and presentation.

Mixed Dal Dhokla

Mix moong dal, chana dal, toor dal, and urad dal. Soak and grind to a smooth batter. Ferment overnight. Add green chilli-ginger paste, salt, and a pinch of turmeric. Steam for 20 minutes. The variety of dals gives it a rich, earthy taste. It’s both protein-rich and delicious.

Moong Dal Dhokla

This version uses only moong dal. It’s lighter than others and rich in protein. Soak, grind, and ferment the moong dal batter. Add spices and Eno before steaming. It cooks quickly and suits those looking for a low-carb or diabetic-friendly alternative. Serve it with tangy coriander chutney. This type also fits perfectly within diverse types of chutney that enhance the flavour of each bite.

Cheese Dhokla

A fun twist for cheese lovers! Start with regular khaman batter. After steaming halfway, add a layer of grated cheese. Continue steaming until cooked through. The melted cheese layer adds richness. Temper with herbs and green chillies. It’s especially popular among children and makes a great party snack.

Palak Dhokla

Spinach puree gives this dhokla its vibrant green colour. Add the puree to besan batter along with ginger, green chillies, and lemon juice. Adjust consistency and steam. This dhokla packs both nutrition and colour. Temper with garlic and sesame seeds for extra punch. It’s perfect for health-conscious foodies. You’ll often find this on the menu in homes where Gujarati cuisine dominates everyday meals.

Beetroot Dhokla

Beetroot adds natural sweetness and bright colour. Mix beetroot puree into rava or besan batter. Season with green chillies and lemon juice. Steam for 15–20 minutes. It’s visually striking and packed with fibre and vitamins. Pair it with spicy chutney for contrast in flavours. Among various types of dhokla, this one is a modern and nutritious take on a classic.

Corn Dhokla

This seasonal variety uses fresh corn kernels. Grind corn into a paste and mix it with besan or semolina. Add ginger, chillies, and curd. The natural sweetness of corn balances the spice. Steam and top with mustard seeds and coriander. Great for monsoon evenings or festive gatherings. You might even spot this version at local fairs and stalls – a proud member of Indian street food culture.

From morning kitchens to evening stalls, dhokla is famous in which state is no mystery — Gujarat owns that badge with pride.

Dhokla: A Delicious Tradition That Keeps Evolving

Dhokla blends taste, health, and tradition in every bite. It suits every time of day and every mood. You can prepare it quickly or make it elaborate. The charm lies in the different types of dhokla you can try. Each one brings something new to your plate. Explore the flavours. Serve it fresh. Let dhokla add joy to your kitchen and comfort to your meals.