Dhoklas are a tasty and healthy snack from the Indian state of Gujarat. These soft, spongy, and steamed cakes are usually made from fermented batters of gram flour or lentils and are light and digestible. Dhoklas are characterised by their mild, tangy taste and light texture.

Made from fermented gram flour (besan), khaman dhokla is light, soft, and slightly tangy. It is steamed, then tempered with mustard seeds and green chillies, and garnished with coriander and coconut to make a tasty snack.

Prepared with semolina (rava/sooji), this instant type of dhokla doesn't require fermentation. It's light, spongy, and usually flavoured with yoghurt and baking soda for instant fluffiness, making it perfect for quick breakfasts.

Made from a fermented rice and urad dal batter, khatta dhokla has an intensely tangy taste. It's a simple white dhokla, typically served with green chutney and mustard seed tempering.

This protein-packed dhokla is made using ground moong dal. It's healthy, light, and easy to digest, ideal for a healthy snack or breakfast. Sesame and mustard seeds are added for more flavour and tempering.

Layered dhokla consists of white (khatta) and yellow (khaman) batters of dhokla, making it a beautiful sight and a tasty snack. Often filled with a spicy chutney in the centre, it's perfect for celebrations and parties.

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A twist on the traditional dhokla, this one has a rich layer of cheese inside the batter or as a garnish. It is rich and attractive to kids and cheese lovers alike, as it has a lot of cheese.

This vibrant dhokla uses beetroot puree as a natural colouring agent and source of additional nutrients. Earthy and subtly sweet, it's a simple method of incorporating vegetables into your diet with a delicious treat.

Spinach puree is added to the batter for a healthy green version. It has the same classic dhokla texture but contributes additional iron and nutrients, making it a nutritious choice for health food consumers.

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