Dhokla Calories Calculator
Dhokla is Gujarat's most iconic steamed snack — a soft, spongy, fermented chickpea flour (besan) cake tempered with mustard seeds, green chillies, and curry leaves. At around 160 kcal per 100g with 6g of protein, dhokla is one of India's lowest-calorie, highest-nutrition snacks. A standard 2-piece serving is approximately 80–100g, making dhokla an excellent choice for weight-conscious eaters who want a filling, flavourful snack without excess calories.
Dhokla Calculator
To burn about 160 kcal you may need roughly:
📊 Data source note: Nutrition values are estimates based on standard food composition databases and common recipe data. Actual values vary by cooking method, oil quantity, ingredient brand, and serving size. See our Data Sources and Methodology pages.
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Dhokla — Complete India Calorie Guide
Dhokla is Gujarat's most iconic steamed snack — a soft, spongy, fermented chickpea flour (besan) cake tempered with mustard seeds, green chillies, and curry leaves. At around 160 kcal per 100g with 6g of protein, dhokla is one of India's lowest-calorie, highest-nutrition snacks. A standard 2-piece serving is approximately 80–100g, making dhokla an excellent choice for weight-conscious eaters who want a filling, flavourful snack without excess calories.
Portion Size Guide
| Portion | Estimated Calories | Typical Use |
|---|---|---|
| 1 piece (~50g) | ~80 kcal | Light snack |
| 2 pieces (~100g) | ~160 kcal | Standard serving |
| 3 pieces (~150g) | ~240 kcal | Larger portion |
| With chutney (+30g) | ~20 kcal extra | Common pairing |
Macronutrient Breakdown per 100g
| Nutrient | Per 100g | Per 1 serving (~100g) |
|---|---|---|
| Calories | 160 kcal | 320 kcal |
| Protein | 6g | 12.0g |
| Carbohydrates | 25g | 50.0g |
| Fat | 4g | 8.0g |
| Fibre | 2g | 4.0g |
Weight Loss Tips for Dhokla
Dhokla is one of India's best weight-loss snacks. Steamed not fried, made from fermented besan, it delivers protein and complex carbs at just 160 kcal per 100g. Two pieces with green chutney is a satisfying 180 kcal snack. Avoid the oil-heavy restaurant tempering — ask for light or no-tadka dhokla to cut another 20–30 kcal.
Active Lifestyle and Muscle Gain
Six pieces of dhokla (300g) provide 18g of plant protein at 480 kcal — comparable to a dal meal. For active users, dhokla pairs well with a protein shake or a side of moong dal to boost amino acid completeness. The fermentation also improves protein bioavailability compared to unfermented besan dishes.
Dhokla in Indian Food Culture
Dhokla is the pride of Gujarati cuisine and arguably the most recognized Indian snack globally. Traditionally made by fermenting a besan and curd batter overnight, dhokla has natural probiotics that support gut health. In Gujarat, it is eaten at breakfast, as a mid-morning snack, and packed in tiffin boxes. The soft, slightly tangy, savory cake is always paired with green coriander-mint chutney and sweet tamarind chutney.
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FAQs
How many calories in dhokla?
A standard 2-piece serving (~100g) of dhokla contains approximately 160 kcal. Restaurant dhokla with extra oil tempering may be slightly higher at 180–200 kcal. Home-made dhokla with minimal oil tempering is around 150–165 kcal.
Is dhokla good for weight loss?
Yes — dhokla is one of the best Indian weight-loss snacks. It is steamed (not fried), high in complex carbs and moderate in protein, and low in fat at just 4g per 100g. Two pieces satisfy hunger at only 160 kcal.
Is dhokla high in protein?
Dhokla provides 6g of protein per 100g — modest but meaningful for a snack. For a higher protein version, try instant moong dal dhokla or serve alongside a glass of buttermilk (chaas).
What is the difference between khaman and dhokla?
Khaman is made only from chickpea flour (besan) and is yellow and soft. Traditional dhokla uses a mixed batter of rice and split chickpeas (chana dal). In popular usage the terms are often used interchangeably, but nutritionally they are similar at 150–170 kcal per 100g.
Nutritional data based on standard Indian recipes and ICMR food composition tables. Values vary by preparation method, regional variation, and portion size. Use as a general guide only.