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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
16/02/2026
Dhokla is loved for its soft texture and comforting taste, but it is also one of the easiest Indian snacks to play with. This article looks at how simple flavour additions like beetroot, spinach and even pizza-style toppings can give the classic Gujarati dhokla a fun new twist. From kid-friendly colours to modern kitchen tastes, this fusion of dhokla suits all. Dive deeper to know more.
Dhokla, as a snack, is built on balance. It is made with fermented batter and cooked by steaming, which makes it light on the stomach, easy to digest and suits easily with everyday eating. Traditionally, it is kept plain or mildly spiced, and it is meant to be versatile rather than flashy. This very fact makes it easy to experiment dhokla with other flavours.
In today’s time, modern cooks as well as new parents are increasingly looking for new ways to give a twist to familiar foods for children and young eaters, without deep frying or using heavy sauces, which can be unhealthy. Flavoured dhokla exactly suits this phenomenon. By adding vegetables, herbs or familiar seasoning profiles to the batter, the colour, taste and aroma of the dhokla can be changed, by keeping the same technique. Read further to know how you can give a twist to your beloved Gujarati snack.
The easiest to start with is beetroot dhokla. You can grate or puree beetroot and mix it in the batter which gives a natural pink hue and makes the dish more vibrant and appealing. The mild sweetness of beetroot is balanced by the tang of fermentation, which creates a flavour that is familiar yet different. This can make the dhokla more appealing to children and parents can be happy with the fact that it is filled with nutrition. You can serve it with plain coconut chutney, as well as green chutney.
Spinach dhokla is perfect for everyday eating. This dhokla has earthy taste from the finely blended spinach, and comforting green colour. The flavour is not very harsh but subtle, making it ideal for those who are a bit hesitant about eating greens. This works perfect for breakfast or evening snacks, as it is nourishing and not heavy. You can add the usual sesame tempering, which adds crunch and more flavour to it. This version keeps the original version intact with some bold twist to it!
Pizza dhokla is one step ahead of all the fusion dhoklas. Instead of changing the base batter a lot, the flavour of this dhokla comes from toppings and seasoning. All you have to do is add a liht spread of tomato sauce, grated cheese and some herbs, which turns the dhokla into something new with the basic taste intact. This version is perfect for parties as well as for kids’ tiffins, where the dhokla plus pizza fusion recipe will work best young children. Although the name suggests it is a pizza, it remains lighter than actual pizza, because of the steamed base.
While experimenting with flavoured dhokla, it is important to balance the ingredients. Too much puree or heavy toppings can affect how well the batter rises. Finely blended and well measured additions keep the dhokla soft, spongy and delicious. Since the moisture levels will differ in the variations, the steaming time will need a little adjustment. But the end goal will remain the same; an airy, light dhokla that holds perfect when cut well.
Although, there is a little tang because of fermentation but the basic batter of dhokla is neutral, making it a perfect base for different flavours to shine without any clashing. Steaming also plays an important role here. Unlike frying, steaming preserves colour and keeps the flavours clean and distinct. This leads to leafy greens staying vibrant, vegetables retaining their sweetness and seasoning remaining gentle rather than overpowering. Because of the above factors, the texture of dhokla remains soft and airy, and flavoured dhokla feel light, despite being added on with rich ingredients and toppings.