Khaman Dhokla

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For batter:
  • 250 g - Bengal gram flour/besan/chickpea flour (1.5 cup)
  • 1/2 cup - curd/yogurt (not very sour)
  • 1/2 cup - water
  • 1/2 tsp - cooking/baking soda
  • For seasoning to be mixed with the batter (to be added just before cooking):
  • 1 tbsp - oil
  • 1 pinch - turmeric
  • 1 - 2 - green chilli paste (or as per taste)
  • 1 tsp - sugar
  • 1/4 tsp - citric acid (or lemon juice)
  • 1 packet (1.25 tsp) - eno (green color fruit lime) + some more for sprinkling on the plate
  • For tempering:
  • mustard seeds
  • curry leaves
  • grated coconut
  • coriander leaves
  • some water
  • oil

How to Make Khaman Dhokla

  • Mix 1/2 cup curd with 1/2 water. To this add the besan and mix well to get a lump less batter (the consistency should be like that of the idli batter).
  • Slowly add more water if needed else, and add the soda. Keep it aside to rise for 1 hour.
  • If you are using a pressure cooker, fill the pan with water, place a trivet over which you will place the plate for steaming the dhoklas.
  • To the batter mix the citric acid, oil, salt, sugar, green chilli paste and turmeric powder. Mix well.
  • This has to be done just before pouring on to the plate.
  • Meanwhile, boil water, mix in the eno (reserve a little), mix gently - you will see bubbles coming out, add to batter.
  • Dust or sprinkle the plate with the reserved eno. Then immediately pour the batter on to the plate.
  • Place the plate carefully inside the pressure pan and cover with a lid.
  • You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and cook for almost 5 -7 minutes.
  • The batter should be filled to only half as it will rise up. After adding eno the batter should not rest.
  • Amount of sugar can be increased according to your taste. Dhokla can also be steamed in a kadai filled with water.
  • After 5 -7 minutes, remove the lid and proof it using toothpick or knife.
  • If the knife comes out clean and does not have any batter sticking, then it is done.
  • Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
  • In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top.
  • For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chillies.
  • When mustard starts popping, remove and pour over the dhokla.
  • Recipe courtesy: Dhivya Karthik