Khaman Dhokla
Prep time
Cook time
Total time
Khaman Dhokla is very common food in the Gujarat state of India made from gram flour. Khaman Dhokla is generally eaten as a snack, Khaman Dhokla is also the part of the Gujarati Thali (cuisine) is an almost identical dish of Dhokla in look but, actually has lot many variations with its batter and taste in comparison with that snack.
Serves: 3-4
  • For Batter
  • 1 cup Besan (Bengal Gram Flour)
  • 1 ½ tbsp Semolina (Rava)
  • ¼ tsp Turmeric Powder
  • 2-3 tsp Sugar
  • ½ tsp Citric Acid (Nimbu Phool) or 1 tsp Lemon Juice
  • Salt to taste
  • 1 tsp Ginger- Green Chili Paste
  • 2 tbsp Oil
  • 2 tsp Eno Fruit Salt
  • Oil for Greasing
  • For Tadka/Tempering
  • 1-2 tbsp Oil
  • ½ tsp Mustard Seeds (Rai)
  • ¼ tsp Cumin Seeds (Jeera)
  • ½ tsp Sesame Seeds (Til)
  • 2-3 Green Chilies Chopped or Silted
  • A pinch of Asafoetida (Hing)
  • 6-7 Curry Leaves (Kadi Patta)
  • ½ tsp Sugar
  • Salt
  • For Garnish
  • ¼ cup Chopped Coriander (Dhania)
  • ¼ cup Grated Fresh Coconut
  1. Combine all the dry ingredients of batter together in a bowl except the eno fruit salt, mix well till all combine properly or sieve the dry ingredients so it will mix well and make lighter texture.
  2. Now add green chili and ginger paste, oil and water as required (approximately ¾ cup) to make a thick but pourable batter. Beat the batter 2mins using hand whisker and make it fluffy and light.
  3. Heat the steamer and boil the water. Grease the dhokla plate with oil and put it over the steamer stand.
  4. Just before steaming the batter, add the eno fruit salt, add 2 tsp of water over it and whisk briskly or beat it fast with whisker and make foamy batter.
  5. Pour foamy batter immediately in greased plate, cover with the lid and steam for 12-15 minutes.
  6. Once done remove the thali from steamer, let it cool down about 5mins, then cut it into small pieces using knife and Keep aside.
  7. For Tadka
  8. Heat the oil in a small pan and add the mustard seeds, cumin seeds, when the seeds start crackling, add the sesame seeds, green chilies, asafoetida and mix well, sauté on a medium flame for a second, while stirring continuously.
  9. Remove from the flame; add 2 tbsp of water, ¼ sugar, 2 pinch salt and mix well. Pour the tempering over the Dhoklas and garnished with coriander and grated fresh coconut.
  10. Khaman dhokla is ready, serve it with chutneys and enjoy
• Sieve the dry ingredients 2-3 to make more lighter texture and ingredients also mix very well.
• Beating the batter and making foamy lighter texture is the main key to make spongy dhokla.
• Before covering the lid, you can cover the steamer with kitchen towel and then put the lid over it to avoid moisture on dhokla, because moisture can make your dhokla flat and less spongy.
• For perfect cut pieces let steamed dhokla plate completely cool down then cut it gently, don’t push the knife while cutting.
• For updated new pictures I have used 6x4 inch round cake tin to make tall dhokla. Method pictures are old, in that I have used 9inch round cake pan.
• Dhokla size is depends on what size of tin, thali or pan you are using.
• Use good quality of ingredients specially besan and Eno fruit salt, do not use old Eno.
• You can use baking soda instead of Eno, but texture can be slightly different.
Recipe by Binjal's VEG Kitchen at