There are only a few food preparations from India which can attribute their pan-Indian success to a lack of oil in them. Most Indian delicacies thrive on oil, with the basic premise being, the more the merrier! Idli and Dhokla are the top two “oil less wonders” Indians enjoy world over. Both Idli and Dhokla have undergone innovations, some good, some great and some just ridiculous. I consider fried Dhokla and fried Idli as two of the most ridiculous innovations.
Here are a few tasty and still healthy innovations of Dhokla for you to try.
1. Paneer Sandwich Dhokla is now almost a standard second variety of Dhokla available at most retail outlets which stock Dhokla.
2. Kasuri Methi Dhokla and Spinach Dhoklas are a good take from the North Indian taste preference perspective.
3. Hare Cholia Ka Dhokla is an even lighter variety of Dhokla, as it has much more moisture than the regular dhokla, almost like the water content in a Rasgulla. Of course it is not as feather light like a Rasagulla, but it is almost there.
4. Golden Corn Dhokla is aimed at getting kids enjoy the current flavor of corn while ensuring that they are culturally and health wise on good ground.
5. Mutter Dhokla is essentially made by adding green peas paste at the time of mixing curd and rice-besan mixture
No post about Dhokla can be complete without a mention of Khandvi and Khaman, both Khandvi and Khaman are closely related to Dhokla and are often considered a part of the Dhokla family.
There are endless other options like Rajmah Dhokla, Mushroom Dhokla and so on. These other options have a very limited following and many like the Mushroom Dhoklas, are inspired by adding toppings Pizza style rather than being complete dishes.
Enjoy and do share interesting kinds of Dhokla with us.
