DHOKLA

533.00

Chickpea Flour (Besan), Semolina, Yogurt, Spices, Tempering (Mustard Seeds)

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DHOKLA

533.00

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Description

Product Description

Dhokla – Soft, Spongy, and Perfectly Fluffy Gujarati Delight

Dhokla is a classic Gujarati snack known for its soft, spongy texture and light, tangy flavour. Steamed to perfection and tempered with mustard seeds, curry leaves, and green chilies, this savory delicacy offers a wholesome and refreshing taste that’s ideal for any time of the day.

Why Choose Our Dhokla

  • Made from high-quality fermented batter for an authentic, airy texture

  • Light, fluffy, and perfectly balanced in tanginess

  • Tempered with mustard seeds, curry leaves, and green chilies for rich flavour

  • Ideal for breakfast, evening snacks, office tiffins, and parties

  • Pairs perfectly with green chutney, sweet chutney, or tea

Product Highlights

  • Texture: Soft, spongy, and airy

  • Flavor Profile: Mildly tangy with aromatic tempering

  • Suitable For: Breakfast, snacks, gatherings, catering, and everyday meals

Product Highlight: Dhokla

Soft & Fluffy Texture

Perfectly steamed to achieve a light, airy, and spongy texture that melts in the mouth.

Tangy & Savory Flavor

Balanced with gentle tanginess and mild spices for a delicious Gujarati-style taste.

Healthy Steamed Snack

Low in calories, high in protein, and easy to digest — a perfect anytime snack.

Key Ingredients & Features

Component Type/Source Benefit/Feature
Gram Flour (Besan) High-Quality Besan Forms the soft, spongy base of traditional dhokla.
Curd Fresh Fermented Curd Adds tanginess and aids in fermentation.
Eno / Baking Soda Food-Grade Leavening Creates the fluffy, airy rise of dhokla.
Tempering Oil Refined or Groundnut Oil Used for the fragrance-rich tadka.
Mustard Seeds Black Mustard Seeds Adds classic Gujarati-style tempering aroma.
Green Chilies & Curry Leaves Freshly Picked Enhances fragrance and gives authentic flavor.
Sugar-Lemon Syrup Balanced Sweet-Tangy Blend Keeps dhokla moist and enhances its tangy sweetness.
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