Khaman Dhokla | How to make Khaman Dhokla

By Afreen Usman  |  24th Aug 2015  |  
4.2 from 5 reviews Rate It!
  • Khaman Dhokla, How to make Khaman Dhokla
Khaman Dhoklaby Afreen Usman
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About Khaman Dhokla Recipe

Loved this easy recipe which is adapted from foodviva

Khaman Dhokla

Ingredients to make Khaman Dhokla

  • For the dhokla: 1 cup besan
  • 1 tbsp semolina
  • 1 tsp Ginger - green chillies paste
  • 1 tsp salt or to taste
  • Juice of 1 lemon
  • 1 sachet Eno fruit salt
  • 1/4 cup dahi / yoghurt
  • 3 / 4 cup water
  • oil for greasing
  • For tempering
  • 1 tbsp refined oil
  • 1/2 tsp mustard seeds
  • A pinch of hing / asafoetida
  • 1/2 tsp cumin
  • 1/2 tsp sesame seeds
  • 8 - 10 curry leaves
  • 2-3 green chillies slit into two
  • 2 tbsp sugar
  • 1 / 3rd cup water
  • For garnishing
  • Finely chopped coriander leaves
  • dessicated coconut

How to make Khaman Dhokla

  1. Mix all the ingredients for dhokla except Eno and oil. Mix till you get a smooth paste. Take a large, thick bottom utensil with a lid. Put some water in it.
  2. Heat water in a large saucepan. Now put a metallic bowl in the middle of the water and turn on flame. Cover the large utensil with its lid wrapped in a clean kitchen towel. Let it pre heat for 2-3 minutes.
  3. Take a smaller aluminium mould or thali which fits into the big utensil that we have put to pre heat. Grease it with some oil.
  4. Now back to the besan mixture, add the Eno to the batter and mix well and you will see that the batter will double in volume. Pour it in the mould, put the mould in the big utensil to steam.
  5. Let it steam on medium flame for 12-15 minutes (mine was ready in 12 minutes). Remove from fire and let it cool.
  6. Prepare the tempering while waiting for the dhokla to steam. In a frying pan, put some oil, when it heats a little, add hing and mustard seeds. They the seeds start crackling, add the cumin, curry leaves, green chillies and sesame seeds, saute for a minute.
  7. Now add the water and sugar and cook till the sugar dissolves in the water. Remove from heat. Once the dhokla cools for a while, unmould it, cut into square pieces, pour the tempering making sure that you cover all the pieces.
  8. Garnish with coriander leaves and coconut flakes. Let the tempering soak for 10 to 15 minutes

My Tip:

Tastes best when served chilled with green coriander chutney

Reviews for Khaman Dhokla (5)

Purnima Nagarajaa year ago

Enough is a bicarbonate salt makes the dhokla fluffy and soft..and porous

Parul Jain2 years ago


Shilpi lala3 years ago

Lovely recipe :D However how does eno help in this dish? Please enlighten me as I'm confused

Sujata Limbu3 years ago

looks so yumm!

Pappy K3 years ago

Looks so delicious

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