Khaman Dhokla is a beloved snack from Gujarat, known for its light and spongy texture. It’s a perfect tea-time treat or a healthy snack for any occasion. This recipe uses simple ingredients like chickpea flour (besan), semolina, yogurt, and a hint of spices to create a delicious, steamed snack. The final touch—tarka (tempering)—adds an extra layer of flavor that makes this dish irresistible!

Khaman Dhokla

Recipe of Khaman Dhokla which is a popular steamed snack from Gujarat, known for its spongy, soft texture and tangy-sweet flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting time 2 minutes mins

Servings 6

Ingredients

  

For the Dhokla Batter:

• 1 cup Gram flour (besan)
• 1 tbsp Semolina (rava)
• 1½ tsp Lemon juice
• 1 tsp Eno (fruit salt)
• 1 tsp Green chili paste
• 1 tsp Garlic paste
• ¾ cup Water
• ¼ cup Yogurt
• 1 tsp Oil (for batter)
• ½ tsp Salt (to taste)
• A pinch of saffron (optional)

For Tadka (Tempering):

• 1 tbsp Oil
• 1 tsp Mustard seeds (rai)
• 1 tsp Green chillies (chopped)
• 1 tsp sesame seed
• 12 Curry leaves
• Coriander leaves (for garnishing)
• Chili flakes (optional)

Instructions

 

Prepare the Batter:

• In a large mixing bowl, combine gram flour (besan), semolina, and salt.

  Add lemon juice, green chili paste, garlic paste, and yogurt.

  Gradually add ¾ cup water to make a smooth batter.

  The consistency should be pourable but not too thin.

  Add a pinch of saffron for a lovely golden color and a slight aroma (optional)

  Drizzle 1 tsp oil into the batter and mix well until everything is combined.

Prepare the Steaming Setup:

• Grease a round, flat dish or cake tin with a little oil.

  You can use a dish that fits into your steamer or large pot.

  In a separate pan, bring water to a simmer.

  You need about 1-2 inches of water in the base of the steamer.

  Let it heat for 5 minutes to ensure the water is hot when you start steaming

Activate the Eno:

• Just before you’re ready to steam, add 1 tsp of Eno (fruit salt) to the batter.

  Quickly mix it in gently but thoroughly.

  The batter will immediately start to rise and get airy—this is what makes your dhokla soft and fluffy.

Steam the Dhokla:

• Immediately pour the batter into the prepared greased dish.

  Place the dish in the steamer and cover with a lid.

  Steam on medium to low heat for about 30 minutes.

  Check the dhokla by inserting a toothpick or knife—it should come out clean when the dhokla is done.

Prepare the Tadka (Tempering):

• While the dhokla is steaming, heat oil in a small pan.

  Add mustard seeds and let them splutter.

  Then, add sesame seeds, slit green chillies and curry leaves.

  Sauté for a minute until the curry leaves become crisp and the oil is infused with the spices then remove from heat.

Finish the Dhokla:

• Once the dhokla is cooked, take it out of the steamer and allow it to cool for a few minutes.

  Cut the dhokla into squares or wedges using a sharp knife.

  Pour the tempering over the dhokla and garnish with fresh coriander leaves and optional chilli flakes.

Serve:

• Serve your soft and fluffy Khaman Dhokla warm with a side of tangy green chutney or sweet tamarind chutney for an added burst of flavor.

Notes

Tips for Perfect Dhokla:

1. Make sure to grease the dish well so the dhokla comes out easily after steaming.

2. Don’t overmix the batter once you add the Eno, or it might lose its fluffiness.

3. If you don’t have a steamer, you can use a large pot with a lid and place a steaming rack or an empty tuna can at the bottom to lift the dish above the water.

Enjoy this authentic and scrumptious Khaman Dhokla recipe with your family and friends, and savor the soft, spongy goodness with every bite!