Discover Gujarat's National Food: The Story and Flavors of Dhokla
Uncover why dhokla is called the national food of Gujarat, its origins, recipes, regional twists, and facts that make it an unforgettable part of Gujarati culture.
National Food of Gujarat: The Dish That Defines a State
If you’ve ever wondered what food best captures the spirit of Gujarat, the answer is clear – it’s dhokla. This fluffy, steamed cake made from fermented rice and chickpea batter is not just a snack; it’s a cultural icon that shows up at festivals, family gatherings, and street stalls across the state.
Why Dhokla Earns the Title of ‘National Food’
First off, dhokla is everywhere. From the bustling lanes of Ahmedabad to quiet villages, you’ll find it on every menu. Its popularity comes from a few simple factors:
- Easy to make: The batter requires just a few pantry items and a short fermentation period.
- Light and healthy: Steamed instead of fried, it’s low on oil and high on protein.
- Versatile flavor: You can serve it plain, with a drizzle of mustard‑seed tempering, or top it with fresh coriander and grated coconut.
Because it checks all the boxes – taste, nutrition, and simplicity – locals proudly claim dhokla as their state’s signature dish.
How to Make Authentic Gujarati Dhokla at Home
Ready to try it yourself? Here’s a straightforward recipe that takes about an hour, including resting time.
- Gather ingredients: 1 cup rice flour, ½ cup chickpea (besan) flour, 1 tsp ginger‑garlic paste, 1 tsp green chili paste, ½ tsp turmeric, 1 tsp sugar, ½ tsp salt, 1 tsp fruit‑casing enzyme (or a pinch of baking soda).
- Mix the batter: Combine the flours, spices, sugar, and salt in a bowl. Add water gradually to form a smooth, pourable batter. Let it rest for 30 minutes – this is where fermentation happens.
- Steam the dhokla: Pour the batter into a greased shallow tray. Steam on medium heat for 12‑15 minutes. Insert a toothpick; if it comes out clean, it’s done. \n
- Temper it: Heat 1 tbsp oil, add ½ tsp mustard seeds, a pinch of asafoetida, and a few curry leaves. Pour this hot tempering over the steamed dhokla.
- Finish and serve: Sprinkle chopped coriander and grated coconut. Cut into squares and enjoy with green chutney.
The key is not to over‑mix the batter and to steam it just right – too much steam makes it soggy, too little leaves it dry.
Besides dhokla, many Gujaratis also rave about fafda and thepla. Fafda is a crunchy chickpea flour snack, usually paired with spicy chutney and sweet mango pickles. Thepla, a thin flatbread with fenugreek leaves, makes a perfect breakfast or travel snack. While these dishes are beloved, dhokla remains the one that most people associate with Gujarat’s culinary identity.
If you’re traveling to Gujarat, ask locals for the best dhokla spot. You’ll often hear recommendations like “Dhokla House” in Ahmedabad or small street stalls in Surat that have been serving the dish for generations. Trying it fresh off the steamer, still warm, gives you a real taste of the state’s hospitality.
In short, dhokla’s universal appeal, health benefits, and deep roots in daily life make it the undisputed national food of Gujarat. Whether you’re cooking it at home or tasting it on a bustling street, you’re getting a bite of Gujarat’s culture, one fluffy piece at a time.