Digestion25 min
Steamed Dhokla as a Light Evening Snack
Two or three pieces of steamed besan dhokla with a little green chutney in place of a fried snack. Light food, not a remedy.
A steamed snack in place of a fried one
Dhokla is a steamed Gujarati snack made from fermented besan or rice and chana dal batter. It is soft, light and not fried, which is why it works as an evening swap for pakoras or namkeen. It is a snack, not a gut treatment.
Keep it to two or three pieces. The tempering of oil and sugar syrup adds up quickly, so go easy on both. If you manage blood sugar or watch your salt, check the recipe, since packaged versions can be sweet and salty.
Ingredients
- 2 to 3 pieces steamed besan dhokla
- 1 spoon green coriander-mint chutney
- A little mustard and curry leaf tempering
How to prepare
- Prepare the fermented batter and steam it for fifteen to twenty minutes until a skewer comes out clean.
- Cool slightly, cut into squares and add a light tempering of mustard and curry leaves.
How to use
- Eat two or three pieces as an evening snack.
- Pair it with green chutney, not sweet chutney.
Helpful habits
- Use less oil and sugar in the tempering.
- Eat it fresh the same day.
Precautions
- Packaged dhokla can be high in salt and sugar, so check labels.
- If you manage blood sugar, keep to two pieces and skip the sugar syrup.
- A snack, not a treatment for any gut condition.
Frequently asked questions
Is dhokla good for digestion?
- It is a light, steamed snack that many tolerate well, but it is not a gut treatment.
Can I eat it for dinner?
- A few pieces with a vegetable soup or salad can be a light dinner.
Is it healthier than pakoras?
- It is steamed rather than fried, so it has less oil, but the portion still matters.
