6 types of Dhoklas to try at home

When it comes to healthy, soft, and easy-to-make steamed delights, dhokla is one of India's most loved dishes. Native to Gujarat, this is a versatile dish that can be consumed for breakfast, lunch, sanck, and even dinner. It comes in many delicious variations—ranging from classic fermented batters to quick, instant versions. Take a look at these six types of dhoklas one can easily make at home.

This is one of the most popular varieties of dhokla and is made with besan (gram flour) and is known for its bright yellow colour, soft texture, and mildly sweet, tangy taste. It is finished with a tempering of mustard seeds, green chillies, and curry leaves.

This one is white in colour and doesn't require fermentation. As the name suggests, it is made with sooji and curd, and has aight, spongy texture and a subtle flavour. It is best enjoyed with coriander chutney.

It is a traditional Gujarati variation and is made with a fermented batter of rice and urad dal. It is sour in taste and has a firmer texture compared to khaman. It is topped with sesame seeds and oil.

As the name suggests, it is made with protein-rich moong dal, which is soaked and then ground. It is lighter than other variations and is easy to digest as well.

This one is enjoyed in winters and is made with fresh spinach puree, added to regular besan dhokla batter. It is rich in iron and vitamins and is full of flavours.

This version of dhokla is loved by kids and uses sweet corn kernels and has a sweet aftertaste. It is perfect for evening snacking or school tiffin.

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