Also known as: Dhokla
Dhokla (Gujarati)
160 kcal
Calories
7 g
Protein
26 g
Carbohydrates
3.5 g
Fat
3 g
Fibre
Micronutrient Highlights
B vitamins: Enhanced by the fermentation process
Common Uses: A steamed, fermented gram-flour (besan) cake, tempered with mustard seeds and curry leaves.
Best Time to Eat: A genuinely light, easily digestible breakfast or snack.
Portion Guidance: 3-4 pieces is a standard, satisfying snack or light breakfast portion.
Why It's Healthy
Steamed rather than fried, and made from a naturally fermented gram-flour batter, which genuinely improves digestibility.
Possible Disadvantages
Restaurant or packaged mixes can be higher in added sugar than a homemade version.
Who Benefits Most
People wanting a light, steamed, protein-containing snack rather than a fried alternative.
Who Should Consume in Moderation
People watching added sugar intake should check homemade versus store-bought recipes, since some traditional recipes include a modest amount of sugar in the batter.
Traditional Indian Uses
A Gujarati staple, eaten as breakfast, a snack, or part of a full thali.
Modern Nutritional Evidence
The fermentation process used in dhokla batter is genuinely studied for improving nutrient availability, similar to idli batter.
Cooking Tips
Allowing the batter to rest and slightly ferment before steaming genuinely improves both texture and digestibility.
Storage Tips
Best eaten fresh; keeps refrigerated for a day or two and reheats well steamed.
Healthier Substitute
Homemade dhokla with minimal added sugar
Retains the light, steamed benefit while controlling added sugar.