Khaman Dhokla

By DK on Jul 31, 2009
Khaman Dhokla
Some recipes bring back bygone memories which you didn't think had place in your brain shelves in the first place. Guess I have few which ended up getting dusted when I took the first bite of these Dhokla's. I think I was 6-7 yrs old and during our stay in Northern parts of India, there used to be this sweetmeat shop that used to sell Dhoklas in a cover within which there used to be small plastic covers of chutney - Tamarind and Green. I so used to go totally ga-ga over them. They were the fluffiest, softest, spongiest things I had ever eaten and I used to hog them like the it was going extinct.
Khaman Dhokla

You might enjoy reading:
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7 Mouthwatering Dhokla Recipes

When Srivalli set us this challenge for this month's ICC event, I was wondering if I would get the very same softness as the ones I have had. I have made Khaman Dhokla before with success but they were not as soft, hence my dubiety at this recipe. But VOILA! This recipe was IT. The very first bite with the chutney bought these memories in such a blinding speed that I was overcome with nostalgia and severe home sickness. That's the beauty of a perfect recipe people. Khaman Dhokla

Frequently Asked Questions:
How to make Dhoklas without ENO?
Why does my Dhokla turn red in color?

Never made a (perfect) Dhokla before? Then your search ends right here. Check out the step by step procedures to make these totally yummy bites and forget the world for few moments!
Basic Information
Prep Time: 1 to 2 hours
Cook Time: Under 15 min
Serves: 4 people
Yield: Makes one 8 inch (2" deep) pan worth
  • For Batter:
  • Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
  • Curd/Yogurt - 1/2 cup (not very sour)
  • Water - 1/2 cup
  • Cooking/Baking Soda - 1/2 tsp
  • For seasoning to be mixed to the batter (to be added just before cooking)
  • Oil - 1 tbsp
  • Turmeric a pinch
  • Green Chili paste - 1 - 2 (or as per taste)
  • Sugar - 1 tsp
  • Citric acid - quarter tsp (or lemon juice)
  • Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
  • (note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
  • salt to taste
  • For tempering
  • Mustard Seeds
  • Curry leaves
  • Grated coconut
  • Coriander leaves
  • Little water + Oil to be topped on dhoklas
Mix first 1/2 cup curds with 1/2 water.
Indian Khaman Dhokla
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
Indian Khaman Dhokla
Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
Indian Khaman Dhokla
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Indian Khaman Dhokla
My Notes : I dint have a thali plate which would fit my pressure cooker and those who would were too deep and narrow for making a proper Dhokla.  So I used my Baking tin which fit perfectly in my Rice Cooker and steam cooked the batter.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
Indian Khaman Dhokla
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
Indian Khaman Dhokla
In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
Indian Khaman Dhokla
If you want perfect shaped ones and not the crumbling, cut and handle gently
Indian Khaman Dhokla
My Notes : I cut them out, after slightly cooling them, into squares.
Indian Khaman Dhokla
I then served them with Tamarind Chutney and Green chutney. They are good on their own too. Khaman Dhokla I have tried my best to capture the sponginess of the dhoklas. Khaman Dhokla Although I thought I made enough to last me a while - guess I was wrong. It got over in 2 hours flat. No leftovers no nothing :)
Khaman Dhokla
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Please click below to share your experiences while you were making this recipe. Thanks for your input!
183 Responses to “Khaman Dhokla”
  1. I am very impressed with the detailing part of the post. I have never tried besan dhokla however, after going through this post, I am tempted to try it out!! :)

  2. anu

    I also added little ginger garlic paste to the mix, and instead of sugar added sugar free. The dish has come out superb. Thanks

  3. Marha

    I mean Keifer

    I havent tried it yet, hence personally have no idea! –DK

  4. Marha

    Can I use knifer in place of yogurt? Or will that be too sour?

  5. archana

    After reading I am sure going to make it dhokla iz my favourate dish. Thanks.


  6. Dhokla looks so soft and spongy. I have made it earlier without adding curd to my dhokla.. But will try this with curd :wink:

  7. suman jolly

    Awesome recipe …. will try it out now. Thanks so much.

  8. so yummy….. :wink: I like khaman dokla….

  9. vaishali

    Nice recipee i love khaman dhoklas

  10. sarala
  11. Sumithra.k

    I love dhokla ., i had prepared it its very tasty nd nice tu eat

  12. Gaurav Bhutani

    :oops: :lol: :wink: nice dhokla luv to eat… gaurav 9811322254

  13. priyanka nema

    :) :lol: I had given up in this case . but your recipient gave me new strength. I will try it once more. Old ladies have not guided me properly……

  14. Heyy, it is an excellent recipe. I tried it today and it was really yummy. Thank you so much…. :wink:

  15. priyamvada mishra

    Ur recipe is jst awsome…..and it makes me prfct Gujarati cook :-P

  16. chaitra

    Hey I tried dhokla for the first time ever and it turned out just perfect! :)
    Everybody loved it. In fact when I took pictures it looked just the same like yours ;)
    Thanks for the awesome recipe.

  17. :oops: A bautiful recipe.very useful

  18. Shree

    I tried this today but the smell of besan flour was there. Also the sponginess wasnt there. What could have gone wrong?



  20. :lol: Basically Iam dame crazy about dhoklas,but whenever I try for it ,it always goes wrong.But now Iwill be trying this,& am sure it will be a success

  21. I am sure … it will test like out side shop .. I am just waiting to try this recipe ..

  22. Lovely dear.Have to try some for my son.

  23. shanu singh

    I dhokla become red when i use baking soda.Why this can u tell me

    Pls refer my FAQ above the ingredients section –DK

  24. Arpita

    i tried it at home, m being very impatient, coz the smell of besan is nt gng :|

  25. Pooja

    I like this recipe and way of understanding.

  26. Alok

    great recipe i got nice fluff in dhokla. But u can add sweet n sour water instead of plain water(only a suggestion)

  27. suman

    It really great help to me to cook yammy khaman tnx :-P

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