Khaman Dhokla

Light, fluffy Gujarati classic

Prep Time 10 min
Cook Time 22 min
Serving Size 4
Recipe Type Steam Oven

Khaman Dhokla is a beloved Gujarati delicacy known for its soft, airy texture and delicate balance of sweet, tangy, and savoury flavours. Made with gram flour batter that steams into a light, spongy cake, this snack showcases the brilliance of traditional fermentation techniques. Once cooked, the dhokla is soaked with a fragrant tempering of mustard seeds, sesame, curry leaves, and green chillies that seep into every bite. Finished with fresh coriander and grated coconut, it delivers brightness, warmth, and irresistible softness—perfect for breakfast, tea-time, or a light snack.

Ingredients

For the batter:

1 cup besan (gram flour)
1 tbsp sooji (rava) – optional, for texture
1 tsp ginger-green chili paste
¾ tsp salt (or to taste)
1 tsp sugar
1 tbsp lemon juice or ½ tsp citric acid
1 tbsp Curd
¾ cup water (approx.)
1 tbsp oil
1 tsp Eno fruit salt (or ½ tsp baking soda)
¼ tsp Turmeric

For tempering:

1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds (optional)
1-2 green chillies slit
8–10 curry leaves
A pinch of asafoetida (hing)
¼ cup water
1 tsp sugar
1 tsp lemon juice
For garnish:
Fresh coriander leaves, chopped
Grated coconut (optional)

Method

In a mixing bowl, combine besan, sooji, salt, sugar, ginger-green chili paste, lemon juice, curd and oil.
Gradually add water to make a smooth, lump-free batter. The consistency should be like idli batter – thick yet flowing. Rest for 10–15 minutes.
Preheat the oven on Steam mode S1 function for 2 mins and Grease a 6- or 7-inch cake tin with oil.
Add Eno to the batter just before steaming. Mix quickly in one direction.
Immediately pour the batter into the greased tray. Tap gently to level.
Steam for 15 mins on Steam + micro mode.
Check doneness with a toothpick – it should come out clean.
Remove and let it cool for 5 minutes before slicing into squares or diamonds.
Heat oil in micro safe glass bowl for 2 mins at 1000W. Add mustard seeds, sesame seeds, hing, green chillies, and curry leaves. Heat for 1 mins at 1000W
Add water, sugar, and lemon juice. Bring to a brief boil for 1 min at 1000W.
Pour this hot tempering evenly over the dhokla pieces.
Sprinkle with chopped coriander and grated coconut if using.
Serve with green or sweet red chutney.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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