Dhokla, main dish from India: what it is and how it is eaten

Dhokla is a savoury steamed cake from Gujarat, India, made with a fermented batter of rice and split chickpeas or other pulses. It is light, spongy, and mildly tangy, often served as breakfast, a snack, or a side dish, and is enjoyed both hot and cold.

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Dhokla is a steamed, fermented savoury cake from Gujarat, India.
It is made with rice and split chickpeas, or other pulses.
The batter is spiced and fermented before steaming.
Ahmedabad reportedly consumes 10,000 kg of dhokla daily.
Khaman is a popular, softer variant made with chickpea flour.

What is Dhokla?

Dhokla is a soft, savoury cake with a spongy texture, made by steaming a fermented batter. The batter is usually a mix of rice and split chickpeas (Bengal gram), though other pulses like pigeon peas or urad beans can be used. Spices such as chili, coriander, and ginger are added for flavour. Once steamed, the cake is cut into pieces and topped with a tempering of mustard seeds, green chilies, and curry leaves. Dhokla is often garnished with fresh coriander and sometimes grated coconut. It is light, mildly tangy, and can be eaten hot or cold.

Where does Dhokla come from?

Dhokla comes from Gujarat, a region in western India. Its roots go back at least to the 11th century, when a similar pulse-based dish called dukkia was mentioned in a Jain text. The name 'dhokla' itself appears in a Gujarati work from 1520 CE. Over time, it became a staple in Gujarati cuisine, known for its unique fermentation and steaming process. Today, it is widely eaten across Gujarat and beyond, with Ahmedabad alone reportedly consuming 10,000 kilograms daily in 2018.

How is Dhokla made?

To make dhokla, dried rice and split chickpeas are soaked overnight, then ground into a paste. This mixture is left to ferment for several hours, which gives the finished dish its light, airy texture and slight tang. Spices such as chili, coriander, and ginger are mixed in before steaming the batter in a tray or mould. After about 15 minutes of steaming, the cake is cut into squares or diamonds. A tempering of mustard seeds, green chilies, and curry leaves is poured over the pieces, adding aroma and flavour.

How and when is Dhokla eaten?

Dhokla is enjoyed as breakfast, a snack, or a side dish, and can be served warm or at room temperature. It is commonly accompanied by deep-fried green chilies and coriander chutney. The pieces are often garnished with fresh coriander leaves or grated coconut. Dhokla is popular at home, in restaurants, and as street food, making it a versatile part of daily meals in Gujarat.

Kinds of Dhokla

There are many types of dhokla, each using different pulses or grains. Popular versions include khatta dhokla, rava dhokla, moong dal dhokla, and sandwich dhokla. Khaman is a related dish made only with chickpea flour, and is lighter and softer than traditional dhokla. Some versions add cheese, green peas, or use a mix of dals. Each variation brings a slightly different taste and texture.

What Dhokla means

Dhokla is a symbol of Gujarati cuisine and is eaten daily by many families. Its popularity is reflected in the large quantities consumed in cities like Ahmedabad. The dish is also featured in lists of fermented and steamed foods. Dhokla’s lightness and ease of preparation have made it a favourite for gatherings and as a snack to share.

Questions people ask about Dhokla

What is dhokla made of?

Dhokla is made from a fermented batter of rice and split chickpeas (Bengal gram), though other pulses like pigeon peas or urad beans can also be used. Spices such as chili, coriander, and ginger are added for flavour.

Where does dhokla come from?

Dhokla originates from Gujarat, a region in western India. It has a long history in Gujarati cuisine, with early forms mentioned in texts dating back to the 11th century.

How is dhokla prepared?

The main ingredients are soaked, ground into a paste, and left to ferment. The batter is then spiced, steamed until spongy, cut into pieces, and topped with a tempering of mustard seeds, green chilies, and curry leaves.

Is dhokla eaten hot or cold?

Dhokla can be served either hot or cold. It is often enjoyed warm, but is also commonly eaten at room temperature or chilled as a snack.

What are some popular variations of dhokla?

Popular types include khatta dhokla, rava dhokla, moong dal dhokla, and sandwich dhokla. Khaman is a related, softer version made with chickpea flour instead of rice.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Dhokla", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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