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Eating healthy may not be on everybody’s mind but is essential to keep your body in an optimally functioning condition. As such, when we talk about eating fruits for 72 hours or fasting for three days, it does become important to pay attention. In this series, we also came across multiple posts suggesting that many tend to have dhokla, the Gujarati speciality, at least twice or thrice a week in many households. So, we decided to ask experts what happens to one’s body when they eat dhokla thrice a week.
According to Shruti K Bhardwaj, chief dietician, Zydus Hospitals, Ahmedabad, dhokla, a popular Indian steamed cake made from fermented rice and chickpea flour batter, offers numerous health benefits. “Firstly, it is a source of protein, carbs, etc. The fermentation process enhances the bioavailability of nutrients, making them easier to absorb,” said Bhardwaj.
Additionally, dhokla contains healthy carbohydrates. “The inclusion of rice and chickpea flour provides a good dose of dietary fibre, aiding digestion and supporting a healthy gut,” said Bhardwaj.
Moreover, dhokla is a powerhouse of vitamins and minerals, including B vitamins, iron, and potassium, contributing to various physiological functions. According to Bhardwaj, the fermentation process also produces probiotics, beneficial for gut health and immune system support.
Being steamed rather than fried, dhokla is a healthier alternative to many snacks, reducing the intake of unhealthy fats. “It’s light and fluffy texture makes it easy on the digestive system, and suitable for individuals with sensitive stomachs,” said Bhardwaj.
However, eating dhokla more than thrice a week may result in constipation, flare-ups of irritable bowel syndrome-like symptoms, bloating etc, said Dr Dilip Gude, senior consultant physician, Yashoda Hospitals, Hyderabad.
“The fermented nature of the food may release lactic acid upon digestion which may result in gastrointestinal side effects. If taken in moderation dhokla is rich in protein and since it is steam and (not oil) fried, it may add nutritive value. But it should be taken as a snack occasionally and not as a staple food,” said Dr Gude.
In the case of diabetes, “please avoid using rice flour”. “Rather one can make besan or dal dhokla,” said Bhardwaj.