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Photo of Khaman Dhokla by Afreen Usman at BetterButter

Khaman Dhokla

Afreen Usman
0 minutes
Prep Time
12 minutes
Cook Time
0 People
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ABOUT Khaman Dhokla RECIPE

Loved this easy recipe which is adapted from foodviva

Recipe Tags

  • Veg
  • Everyday
  • Gujarat
  • Steaming
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 0

  1. For the dhokla: 1 cup besan
  2. 1 tbsp semolina
  3. 1 tsp ginger - green chillies paste
  4. 1 tsp salt or to taste
  5. Juice of 1 lemon
  6. 1 sachet Eno fruit salt
  7. 1/4 cup dahi / yoghurt
  8. 3 / 4 cup water
  9. oil for greasing
  10. For tempering
  11. 1 tbsp refined oil
  12. 1/2 tsp mustard seeds
  13. A pinch of hing / asafoetida
  14. 1/2 tsp cumin
  15. 1/2 tsp sesame seeds
  16. 8 - 10 curry leaves
  17. 2-3 green chillies slit into two
  18. 2 tbsp sugar
  19. 1 / 3rd cup water
  20. For garnishing
  21. Finely chopped coriander leaves
  22. Dessicated coconut


  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

Reviews (5)  

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Purnima Nagaraja
Purnima Nagaraja   Jan-31-2017

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

Parul Jain
Parul Jain   Jun-14-2016

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