Khaman Dhokla

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.

This easy recipe of khaman dhokla, you can prepare soft and spongy instant dhokla in less than 20 minutes and you do not need to prepare batter 8 or 12 hours in advance.

Easily make

mouth watering traditional khaman at home.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4


1 cup Gram Flour (Besan/Chickpea Flour)

1 Tbsp Semolina (rava/suji)

1 1/2 Tsp Lemon juice

1 Tsp Eno Fruit Salt

3/4 cup Water

1/4 cup Curd (yogurt)

1 Tsp Oil (for greasing)

Salt to taste


Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates

Preparation for Batter

Take gram flour, semolina, lemon juice, curd, 3/4 cup water and salt in a bowl.

Mix them properly into smooth batter. Make sure that there are no lumps.

Add fruit salt(Eno) in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.

Now, pour batter immediately into greased plate and fill it upto 1/2-inch thickness.

Make sure don’t fill over it.

Place plates in steamer and steam for 10-12 minutes over medium flame.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean.

If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout plates from steamer and let them cool for few minutes.

Cut fluffy khaman dhokla into small squares using knife.

For Tempering

2 Tbsp Oil

10-15 Curry Leaves

1/2 teaspoon Mustard Seeds

1 Tsp Sesame Seeds (til)

1 Tbsp Sugar

3-4 Green Chillies, slit lengthwise and cut into halves.

2 Tbsp chopped Coriander Leaves

2 Tbsp grated Fresh Coconut

1 pinch Asafoetida (hing)

1/3 cup Water


Heat 2 Tbsp oil in a small pan or tempering pan.

Add mustard seeds and asafoetida. When seeds begin to crackle, add sesame seeds, curry leaves and green chillies, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil, let it cook for a minute over high flame.

Tempering is ready

pour it over dhoklas spread gently until each dhokla is coated well with tempring.

Garnish with chopped coriander leaves and grated coconut and serve with green chutney…….

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