Khaman Dhokla is a soft and spongy Gujarati snack. It has a slightly sweet and tangy taste.
The porous and fluffy nature of the snack is on account of addition of small amount of baking soda.
Khaman Dhokla is not only tasty but is healthy and nutritious too as it made by steaming instead of frying.
Also Besan (Gram Flour) which is its main ingredient, has fewer calories and more proteins as compared to wheat flour.
Khaman Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast.
To make Khaman Dhokla at home follow the detailed step by step recipe with photos posted below.
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Khaman Dhokla Recipe
Ingredients For Khaman Dhokla Recipe
For the batter
- 1 Cup Besan (Gram Flour)
- 1/3 Cup Sooji (Semolina Flour)
- 1/2 Cup Curd (Yogurt)
- 1 Teaspoon Eno Fruit Salt or Baking Soda
- 2 Teaspoons Lemon Juice
- 2 Teaspoon Ginger-Green Chilli Paste
- 1 Teaspoon Salt, or according to taste
- 1/4 Teaspoon Red Chilli Powder (Lal Mirch)
- 1/3 Teaspoon Turmeric Powder (Haldi)
- 2 Teaspoons Sugar
- 1/4 Teaspoon Asafoetida (Heeng)
- 1 Teaspoon Oil
For the tempering
- 10-15 Curry Leaves (Curry Patta)
- 5-6 Green Chillies
- 2 Teaspoons Lemon Juice
- 2 Tablespoon Chopped Coriander Leaves
- 1 Teaspoon Rai (Black Mustard Seeds)
- 2 Teaspoons Sugar
- 1 Cup Water
- 2 Tablespoon Oil
Step By Step Instructions for Khaman Dhokla Recipe
- Combine besan (chickpea flour), sooji (semolina flour), salt, red chilli powder, turmeric powder, sugar and heeng (asafoetida) in a mixing bowl.1 Cup Besan (Gram Flour), 1/3 Cup Sooji (Semolina Flour), 1 Teaspoon Salt, or according to taste, 1/4 Teaspoon Red Chilli Powder (Lal Mirch), 1/3 Teaspoon Turmeric Powder (Haldi), 2 Teaspoons Sugar, 1/4 Teaspoon Asafoetida (Heeng)
- Add curd to the mixture. Then add roughly 1/2 cup of water slowly to make a batter of pouring consistency.1/2 Cup Curd (Yogurt)
- Add lemon juice along with ginger and green chilli paste.2 Teaspoons Lemon Juice, 2 Teaspoon Ginger-Green Chilli Paste
- Also add some oil to the batter. Mix all the ingredients and let the batter rest for 10 minutes.1 Teaspoon Oil
- At the end, add eno fruit salt or baking soda to the batter. Stir quickly in a single direction to evenly mix the fruit salt. The batter will become frothy. Pour the batter immediately in a greased pan.1 Teaspoon Eno Fruit Salt or Baking Soda
- Boil some water in a steamer or pressure cooker. If using pressure cooker, so not put the whistle on the pressure cooker lid. Place the pan with the batter in the steamer. Let the batter steam for around 15 minutes on high flame.
- Then open the lid and insert a toothpick into the dhokla. If it comes out clean, the dhokla is ready. If not, then cook for an additional 2-3 minutes. Let it cool, then tap the sides gently to release the dhokla. Invert the dhokla on a plate and remove the pan. Cut into square pieces.
- Boil water and add sugar and lemon juice. Pour the water evenly on the dhoklas.2 Teaspoons Sugar, 1 Cup Water, 2 Teaspoons Lemon Juice
- To prepare the tempering, heat oil in a pan. Add mustard seeds and fry till they start to splutter.2 Tablespoon Oil, 1 Teaspoon Rai (Black Mustard Seeds)
- Add curry leaves and slit green chillies to the pan and fry for a minute. Spread this tempering evenly on the Dhoklas.10-15 Curry Leaves (Curry Patta), 5-6 Green Chillies
- Garnish with chopped coriander leaves. You can also use coconut powder for garnish. You can serve the dhoklas as is or with coriander chutney.2 Tablespoon Chopped Coriander Leaves
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18 thoughts on “Khaman Dhokla Recipe | Soft & Spongy Gujarati Dhokla”
Just made your dhokla recipe. Came out perfect.
Glad to hear it Shanthini 😀
lovely recipie… turned out good.. thanks so much !
Thanks Bala, happy it came out well 🙂
You suggest using coconut powder as a topping. Do you just sprinkle coconut powder from the packet or roast shredded dry coconut?
I just use coconut powder or shred fresh coconut if available. 🙂
Turned out awesome. My momma just cant believed it hehe
Nice, glad you liked it 😀
Hi it’s easy recepie, I tried it but dont know why first is rise then sinks from the middle. What can be reason can u plz tell me. Where I’m wrong while preparing.
Hey, it could be happening because the middle part of the batter is not being cooked properly and then it sinks. Using a good ratio of batter to pan size would help so it cooks evenly. Also sometimes if the batter is over whisked, it rises up too much and the surface breaks off letting all the air out causing it to sink.
It came out excellent
Thanks Tarun. Glad it came out well! 😀
If i don’t have lemon then what substitute can be used? Can i skip the lemon entirely?
Dhokla has this characteristic tangy taste, skipping lemon will definitely make it taste different. If you don’t have lemon, you can try adding other sour ingredients like Chaat Masala or Amchur Powder.
I made khaman dhokla as per your recipe
It came out very well .Many thanks .I would love to try other recipes also in the days to come.
Being a south indian and already tasted in our recent gujarat trip , this dhokla came out similar to that in taste and shape.once again thanks.
My family members also conveyed the same.
Thank you for trying the recipe Lalitha! So happy that it turned out well. 🙂
Do let us know how the other recipes turn out!
Thank you. It came out nice. I think the quantity of boiled water with sugar and lemon juice s bit on higher side.
Thanks for the feedback about the recipe measurements Suresh! Happy that the dhoklas turned out nice!