Dhokla

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Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026

The story the reviews tell

Dhokla is a steamed sponge cake born in Gujarat, where fermented rice and Bengal gram batter transforms into something neither quite cake nor quite savory bread—but utterly its own thing. The batter ferments first, then steams into a tender crumb that absorbs the tang of fermentation. While the classic pairing stays rice with Bengal gram, cooks swap in chickpeas, pigeon peas, or urad beans depending on what's on hand, making each version a small variation on the same satisfying theme.

What makes this version distinct

Dhokla or dokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans. In 2018, it was reported that Ahmedabad reportedly had daily consumption of 10,000 kgs of Dhokla.

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