Eating dhokla thrice a week can have a range of effects on your body, both positive and considerations for moderation. Dhokla, a popular Indian fermented snack, is primarily made from fermented rice and chickpea flour, offering a unique blend of taste and nutrition.
On the positive side, dhokla can be a good source of protein and fiber. The chickpea flour used in making dhokla is rich in protein, making it a suitable option for individuals looking to enhance their protein intake. Additionally, the fermentation process involved in making dhokla can enhance its nutritional profile, promoting the growth of beneficial bacteria that contribute to gut health.
However, it’s crucial to be mindful of the portion size and the accompanying chutneys or sauces. Dhokla is often served with chutneys that may contain added sugars or fats, which can contribute to excessive calorie intake. Opting for homemade chutneys with minimal added sugars or choosing healthier alternatives can mitigate this concern.
Moreover, the fermentation process in dhokla can lead to the production of probiotics, beneficial bacteria known for their positive impact on digestive health. Including probiotics in your diet can support a healthy gut microbiome, which has implications for overall well-being.
Be Cautious Of Its Effect
While dhokla can offer nutritional benefits, consuming it in excess may lead to a high intake of carbohydrates. Individuals with specific dietary concerns, such as diabetes or those following low-carb diets, should be cautious about their dhokla consumption.
Moreover, enjoying dhokla thrice a week can be a part of a balanced diet, providing protein, fiber, and probiotics. However, it’s essential to be mindful of portion sizes and the accompanying condiments to avoid excessive calorie intake. As with any food, moderation is key, and individuals with specific dietary considerations should consult with healthcare professionals or nutritionists for personalized advice. It is very helpful to do regular check-ups.
