Rajasthan has many versions of Dhokla, plus a Monsoon speciality!

The name ‘Dhokla’ reminds of the quintessential Gujarati Dhokla made with Besan (chickpea flour) and Dahi (yoghurt). Surprisingly, Rajasthan has its own version of Dhokla. And not just one but many varieties. From summer-time Gehu ka Dhokla & Fogle ka Dhokla – to winter special Makke ka Dhokla – and the lesser known Monsoon recipe of Paani ka Dhokla or Khaar ka Dhokla. 

So, what’s with the name? Well, when it comes to food, names can depict a lot. Sometimes it tells the  origin or ingredients of the recipe. Sometimes it is the cooking method or the equipment used. Dhokla is one such recipe. The name Dhokla/ Dhokli is used for a group of foods that are fermented and steamed or boiled, particularly in the states of Gujarat and Rajasthan. 

While Gujarat's traditional snack Dhokla gained its popularity as a street food and later started featuring even on five star menus. Its cousins like spicy Daal Dhokli, sweet Dhokaliya, and others mentioned earlier remained limited to home cooking only. 

The Dhokla of Rajasthan

Dhokla in Rajasthan are very distinct from their Gujarati counterparts. Rajasthan has a culinary tradition marked by ingenuity and resourcefulness. The food culture evolved to make the best use of limited resources, focusing on ingredients that are easily stored and require minimal water. Unlike Gujarati Dhokla, which is made from fermented chickpea batter, Rajasthani Dhokla are typically made from bajra (pearl millet), besan (gram flour), gheu ka aata (wheat flour) and other staple grains suitable for in the dry climate. 

Rajasthani Dhoklas are shaped like donuts. The flour is kneaded with vegetables or flavouring agents like ajwain (carom seeds) — and then steamed. Alongside, every Dhokla has its own pairings – ranging from Daal, Kadhi, Chutney, Dahi – to a simple drizzle of locally sourced oil or Bura (powdered sugar).

On the festival of Gangaur, celebrated during Chaitra (March-April), a special sweet Dhokla known as Meetha Dhokla or Dhokaliya takes centre stage. It is steamed on a bed of local grass called Bhur, which grows beneath the Bajra crop. This grass imparts a delicate fragrance that enhances the dish's aroma and flavour.

“Baarish aate hi log khte hain pakode khaane hain, hum khte hai Paani ke Dhokle khaane hain” 

As winter approaches, many crave Pakoras at the sight of rain, while our family yearn for Paani ke Dhokle.

Isha Jain Multani shares her Heirloom Recipe

Paani ke Dhokle is a lesser-known delicacy, particularly cherished in Jain families of Rajasthan. It is prepared with Sajji Khar or Papad Khar—an alkaline salt traditionally used in making papad. Sajji Khar, available in dry powder or liquid form, is dark black and has a slightly astringent taste. It imparts an earthy, slightly bitter flavour that balances and enhances the overall taste of the dish.

Ingredients:

• 1 tbsp Khaar powder

• 3 cups Wheat Flour

• 1 cup Besan (Gram Flour)

• 2 tbsp Oil

• 2 tbsp Red Chilli Powder

• Salt, to taste

Recipe:

• In a pan, bring water to a boil and add Khaar powder. Let it simmer for 2-3 minutes.

• In a mixing bowl, combine wheat flour, besan, red chilli powder, and salt.

• Without stirring, carefully collect the Khaar-infused water from the top of the pan to use for kneading. Avoid disturbing the settled Khaar powder at the bottom.

• Knead the mixture into a firm dough using the collected Khaar water.

• Grease a cooking pot with oil and add regular water. Let it come to a boil.

• Divide the dough into lemon-sized balls. Roll each ball between your palms to form smooth balls.

• Flatten each ball between your palms or with a rolling pin, creating a small hole in the centre, similar to a donut.

• Repeat the process for all dough balls.

• Carefully place 10 donut-shaped Dhoklas into the boiling water and cook.

• As they cook, the Dhoklas will rise above the water level. Add another batch of 10 Dhoklas and repeat until all are cooking in the water.

• Allow it to boil thoroughly.

• Season with salt and red chilli powder according to your taste.

• Add 2 tbsp of Khaar water, being cautious not to add too much to avoid bitterness.

• Reduce the heat and simmer for an additional 30 minutes until fully cooked.

• Serve with curd & ghee.