Khaman Dhokla


khaman dhokla

A fluffy, savory Gujarati delicacy made with chickpea flour, known for its soft texture and tangy flavor.



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30 Mins

5 Ingredients


for khaman batter: 1.5 cups gram flour (besan), 1 tbsp rava (or semolina) – optional, 1 tbsp sugar, 1.5 inch ginger - crushed to a fine paste, 1.5 tsp chopped green chillies - crushed to a fine paste, 2 to 3 pinches turmeric powder

for khaman batter: 1 to 2 pinch asafoetida (hing), 1 tsp oil, 1.5 tsp eno (fruit salt) or ½ tsp baking soda, salt to taste, 1.5 tbsp lemon juice, 1 cup water or add as required

for tempering dhokla: 1 tablespoon oil, one-third cup water, 1 tsp mustard seeds, 1 tsp cumin seeds

for tempering dhokla: 2 tsp white sesame seeds, 10 to 12 curry leaves, 1 tsp chopped green chilies (optional), 2 tsp sugar

for garnishing: 3 tbsp chopped coriander leaves and 3 tbsp grated fresh coconut


Grease a steamer pan with 1 teaspoon of oil. Keep aside.

Take besan in a mixing bowl.

Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil, and salt.

Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of the flour, so add as required.

Stir and then add the rava or sooji (semolina).

Stir to a smooth thick batter without any lumps.

The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add another 1 to 2 tablespoons besan.

Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.

The amount of water to be added depends on the size of the steamer or pressure cooker.

Now add the eno to the batter.

Stir briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman.

The batter would froth and become bubbly, so you have to be quick.

Pour the batter into the greased pan.

Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid.

Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.

In a small pan, heat oil. Add mustard seeds and let them to crackle.

When the mustard seeds are crackling, add the cumin seeds, curry leaves and chopped green chilies (optional).

Stir and then add sesame seeds.

Fry the sesame seeds for a few seconds but do not brown them.

Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.

Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.

Then pour this tempering mixture evenly on the steamed and sliced khaman.

Garnish with chopped coriander and grated coconut.

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