Khaman Dhokla

Khaman dhokla is a traditional and famous food from Gujarat, India. It’s created with a fermented batter of split chickpeas or chana dal and rice, then cooked and chopped into little pieces. Khaman dhokla is famous for its light and spongy texture, and it’s usually eaten with chutneys or tempered with mustard seeds, curry leaves, and green chilies. Khaman dhokla is a highly adaptable meal that may be served as an appetiser, a main course, or a side dish, and can be topped with a variety of toppings such as shredded coconut, chopped coriander, and sev. Because it is produced from fermented batter and is gluten-free, it is frequently seen as a healthy snack. It’s a popular street meal in India, and can be found at many street sellers, restaurants, and even some supermarkets. It’s also a popular meal to make at home for breakfast, lunch, or an evening snack.


  1. Besan/gram flour – 2 cup
  2. Pinch of yellow food colour
  3. Water approx. – 1 cup
  4. Eno fruit salt – 1 tsp
  5. Oil – 3 tsp
  6. Mustard – ½ tsp
  7. Few curry leaves
  8. Chili (slit) – 1
  9. Water (for sweet curry) – 1¼ cup
  10. Sugar – 1 tsp
  11. Salt – ½ tsp
  12. Lemon juice – 1 tsp
  13. Coriander (finely chopped) for garnishing – 2 tbsp.

Cooking Instructions

  1. First, sift 2 cups of besan or gram flour into a large mixing bowl. Add a pinch of food coloring and make a smooth batter with 1 cup of water or as needed.
  2. Whisk for 5 minutes, or until the batter is smooth and silky. Set aside for 20 minutes to allow the besan or gram flour to absorb the water.
  3. Whisk for another 2 minutes. Add 1/2 tsp eno fruit salt, or a pinch of baking powder can be used.
  4. Gently whisk the batter until it becomes foamy.
  5. Place the batter in an oiled container and immediately steam it for 20 minutes on medium heat, or until the dhokla is thoroughly cooked.
  6. Allow the dhokla to cool for 5 minutes before unmolding it.
  7. Cut the dhokla into the desired shape. To make the tempering, heat 3 teaspoons of oil in a small saucepan.
  8. Add 1/2 tsp mustard, a few curry leaves, and 1 green chili. Stir in 1 cup water, 1 teaspoon sugar, and 1/2 teaspoon salt.
  9. Thoroughly mix and bring the water to a boil. Stir in 1 teaspoon lemon juice.
  10. Drizzle the tempering over the dhokla. Garnish the dhokla with 2 tablespoons of chopped coriander leaves.
  11. Finally, serve the quick Khaman Dhokla with green and tamarind chutneys.
Picture of Chef Sparsh Saxena

Chef Sparsh Saxena

Sparsh Saxena is an Indian chef, entrepreneur and the COO of Aezowie Infotech Services Pvt Ltd, an IT company established in North India. She enjoys helping people and love cooking. She is based in Moradabad city and well known for her one-of-a-kind, easy-to-prepare signature dishes.

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