The latter is a fantastic example of a versatile dish that can be eaten as a snack, breakfast, side, or even as a main. Dhokla is essentially a batter from rice and chickpea flour that is left to soak and ferment overnight, then is spiced, baked, steamed, and/or fried. The small pieces are served by themselves or accompanied by rice, chutneys, and pickles.Dhokla has a slightly thick texture similar to a spongy bread. The light fermentation it undergoes overnight imparts a slightly sour flavour that pairs nicely with the natural sweetness from the flours. The chosen spices and seeds mixed into the dhokla will determine the rest of the flavour profile: mustard seeds are common, as are curry leaves and green chillies. Because the savoury cake is such a blank canvas, a number of variations exist.A popular version is khaman dhokla. Where traditional dhokla is made with a mix of rice and chickpea flours, khaman is made exclusively from chickpea flour (also referred to as chana dal flour, gram flour, or besan) and has a more yellow appearance. Khaman also generally has a higher amount of baking soda than dhokla to make a lighter texture.