A steamed savory cake from the kitchens of Gujarat, India, dhokla has registered its presence on the global culinary map. Spongy and tangy, this dish has crossed the cultural barriers to become a favorite of foodies around the world. From an Indian snack to an international delight, dhokla's journey is nothing short of inspiring. Here's how dhokla became the dish that conquered continents. Dhokla's roots go back to Gujarat, where it has been a staple for centuries. Traditionally made from fermented rice and chickpea batter, it was often prepared during festivals and special occasions. The fermentation process not only makes it more nutritious but also gives dhokla its characteristic tanginess. Eventually, variations came up using different ingredients like semolina or lentils, exemplifying the adaptability of this dish in Indian cuisine. One of the major reasons behind dhokla's worldwide fame is its health benefits. Steamed as opposed to fried makes it a low-calorie option in comparison to most snacks. It's protein-rich owing to the use of chickpeas or lentils and offers nutrients like iron and magnesium. As more people across the globe turn towards healthy eating, dhokla is an ideal fit for different diets like veganism. As dhokla became popular worldwide, chefs across the globe started toying with flavors and ingredients while keeping its essence intact. In some places, you may find versions with local spices or vegetables that match regional tastes without compromising authenticity. These adaptations have made dhokla appeal to different palates across the globe, while remaining faithful to its roots. The Indian diaspora was pivotal in dhokla's global journey, introducing it abroad—from North America to Europe. They brought their culinary traditions to the fore through restaurants and cultural events, placing dhokla alongside samosas and dosas. This sparked curiosity among non-Indians, who embraced it into their mainstream food culture around the world, now relished regularly by many.