Khaman Dhokla

June 7, 2007 | 46 Comments

We’ve tried many recipes for instant khaman dhokla, and this is the winner.

We love A Recipe A Day. Daagh‘s dishes usually have just a few ingredients, the instructions are clear, and the pictures are beautiful. Every dish we have tried has turned out just the way he depicted it. Thank you, Daagh, for your fabulous, foolproof site.

This is one of our favourite teatime snacks.

We recommend doubling the recipe and steaming it in two containers in the pressure cooker at a time. We can never have enough of these dhoklas. If you don’t have Eno fruit salt, crush an Alka Seltzer (regular) tablet.

Tip: After greasing the sides of the pan well, cut a round of parchment paper and place it at the bottom for easy removal.

INSTANT KHAMAN DHOKLA with Cilantro-Mint Chutney

(recipe from A.R.A.D.)

* Besan (chickpea flour) 1 cup
* Water 1 cup
* Lime juice 3 tbsp
* Oil 1 tbsp. plus one tsp. (3 tbsp. in the original recipe)
* Eno Fruit Salt 1 tsp
* Mustard Seeds 1 tsp
* Green Chillies 2 finely sliced
* Curry Leaves – 4 to 5
* Sugar 1 tbsp (2 tbsp in original recipe)
* Salt

Mix together besan, salt, 1 tbsp oil, 1 tbsp lime juice, green chillies and water. Start with 3/4 cup water. It should be a thick batter that goes drip drip drip from the spatula rather than of a pouring consistency.

Put a large vessel or pressure cooker with about 3 cups water on the stovetop to heat. Grease a round pan or pressure cooker insert vessel, (we like a round of parchment at the bottom as additional insurance).

Add the Eno to the batter, put into the vessel, and steam. Do not use the weight if using a pressure cooker.

Keep it for 7 minutes after you get a forceful jet of steam.
(about 17 minutes total) Turn off the flame, let it rest for 2 minutes, and test with a toothpick. If using a regular steaming contraption with a wire mesh and pan, cover and check after 15 minutes or so.

For Seasoning:
Heat remaining oil, add mustard seeds and curry leaves. When the mustard seeds pop, turn off the flame.

Let the dhokla rest for 3 minutes after steaming, then take it out and cut it into pieces.

Mix together 2 tbsps. HOT water, sugar and lime juice until the sugar dissolves. Pour into the seasoning.

Pour it over the dhoklas.

Garnish with coriander leaves and serve hot.

Our entry for dear Coffee‘s Going Lite event at Monthly Blog Patrol at The Spice Cafe.

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  1. Coffee says:

    Now who wouldn’t go for that awesomely presented dhokla….!!!! :D

    Thanks for this great antry! :)

  2. Coffee says:

    I mean entry!!!! Now whats happened to my typing!!!!!

  3. roopa says:

    Dhokla looks delicious cute presentation with the chutney…

  4. this looks interesting :) is it served as an appetizer, side?

    hey, sarina, good to hear from you. it’s been a while. yeah, it’s an appetiser, or a snack. – b.

  5. Susan says:

    I love how you can “bake” a breadstuff on top of the stove. Such a blessing during warm weather. Looks quite tasty and nutritious. Thanks for answering my dal question the other day.

  6. archana says:

    Nice presentation of Dhokla,especially the chutney drops :)
    I will surely try this recipe.
    I am enrolled in FBD.Thanks to you for suggesting :)

  7. Anjali says:

    Lovely presentation

  8. Priya says:

    The tea I could manage but this one I can’t make :( ( :( ( To Go pleaseeeeeee Compared to your blog presence you could say I am in constant slumber :D

  9. sra says:

    “Itsy bitsy teenie weenie yellow polka dotted dhoklini”

  10. Meeta says:

    This is a wonderful looking dhokla. Something that has been on my to do list for a very long time. I think I should just kick myself and do it!! WIth this recipe it should be easy enough.

  11. Latha says:

    Hi B&J… you have such beautiful plates, cups and dishes. The cup with chili-chai is so pretty… i’m sure you’ve some interesting stories behind finding these as well. Please do share with us:)

    thanks, latha. these are regular dishes from regular stores. we also have some hand-made ceramics we have collected over the years. some of them (like the coffee mug) we got second-hand for next to nothing. – b.

  12. sia says:

    now this is what i like… i tried trupti’s khaman dokhla and i am in love with that recipe… next time its gonna be daagh’s then…
    by the way, i didn’t know my comment on sallu would create so much of storm ;) LOL…

  13. trupti says:

    Those are perfect…..enough to make any Gujju proud! :)

    love those dollops of the chutney!


  14. Usha says:

    Hi !
    Lovely dhoklas! i used to buy and eat it.. now i think i can try this…..

  15. indosungod says:

    Have never tried making dhoklas, should give it a try.

  16. Raaga says:

    Awesome presentation… I’ve not gone beyond the Gits mix… and end up buying from Haldiram’s or Bikanerwala if at all… seems easy. And since I even wanted to marry a Gujju just so I could eat endless Gujju food, I will at least try this. Can’t change my in-laws from Telugus to Gujjus :)

  17. seema says:

    I love Dhaagh’s blod very much as well. As you said the blog is filled with easy recipes and beautiful presentation. The Dhokla looks spongy and fluffy. I have to try it now. :-)

  18. Asha says:

    Lovely lite Dhoklas.Looks delicious and easy too.
    Some blog(don’t remember which) was shouting at ppl who say Khaman Dhokla in one breath.Apparently, Amiri Khaman and Dhoklas are two diff. dishes,not one!She was begging us PLEASE not to say Khaman Dhokla!! I am not a Gujju,so might be true orrrr…NOT!:D

    trupti calls it khaman, so we can as well. – b.

  19. richa says:

    yup, can never have enought of these dhoklas :) urs look yum!

  20. sandeepa says:

    That really looks easy… I always go “Maine Banaya Gits se” but this looks as simple

  21. Gini says:

    Thanks for guiding me the right way. I have never had dhokla, but a recipe that comes recommended might be what I was waiting for.

  22. Nupur says:

    The alka seltzer tab is a nice idea! Dhokla looks wonderful!

  23. Cynthia says:

    Bee, what’s a dhokla?

    a dhokla is a super yummy steamed cake from gujarat. – b.

  24. Dee says:

    Hi bee, I always thought its tough to make dhokla, I’d love to give this a shot!

  25. prema says:

    oooooooooooooooh those dhoklas presented with polka dots look awesome bee. I have never tried making dhokla at as i thought it was very difficult to make.

  26. Pragyan says:

    Hi Jai and Bee, Wonderful recipe. Tried it out first time. It was ok. Turned out a little too soft (but I gobbled up the entire thing ;) ). Tried it out again and wow, it turned out great. Just like your pic. And better than any store-bought Khaman :) Thank you. Thank you.

    Thank you for letting us know. this made our day. –Jai

  27. [...] this very lite and fluffy yellow cloud of Khaman Dhokla, hop over to Jai and Bee’s for their very interesting presentation, a useful tip and some truely good words for their [...]

  28. mona says:

    hi im mona i cant get this what do v do when v have to steam it

    steam it in a cake pan or in an a flat vessel. see demo here.
    - b.

  29. [...] boy was it worth it. A platter with little compartments held a host of vegetarian treats – kadhi, dhokla, khandvi – and two achingly glorious [...]

  30. aman says:

    i love dhokla very much :cool: :horn:

  31. [...] this very lite and fluffy yellow cloud of Khaman Dhokla, hop over to Jai and Bee’s for their very interesting presentation, a useful tip and some truely good words for their [...]

  32. Vaidehi says:

    Great blog! All recipes look yummy.


  33. uma says:

    dhokla looks so yummy…

  34. Daagh says:

    It is a pleasure to see you gave credits and posted the link to the original recipe and to hear that you liked it.

    Please do keep visiting the blog, I will try and update it more frequently, our new addition to the family keeps us busy most of the time :-)

    Thanks again.

  35. Food Fan says:

    Hi just wanted to know is it possible to microwave the recipe instead of steaming on the gas?

  36. [...] This batter gets very frothy like dhokla batter, rather than smooth and thickly pourable like cake batter. Hence, it’s much easier to [...]

  37. Kitt says:

    Hi! I just had Manisha’s dhokla last night, and I was looking for a recipe online. Now I have to know, what purpose does the Eno fruit salt/Alka Seltzer serve? Is it because it’s fizzy?

    I will have to tease Manisha about that.

    yeah, it makes it all spongy and fizzy. else, it will be hard and dense. it gets fizzy only in combination with acid – in this recipe it’s lime juice.

  38. always ready to learn says:

    hey this is really a good recipe….i am gujju but never made khaman before…my mom used to make it but never get to learn from her and always though i cant make it…..i gave it try to this recipe and my first time khaman came out real nice……and i enjoyed eating them too……ate the whole plate in 5 min…thanks to one who posted the recipe…

  39. Ashwini says:

    I tried this recipe for a potluck & scaled it to 3.5 cups. It was a BIG hit. Usually trying a recipe for the first time for a party has not worked for me before. But I totally trusted your recipe & your diligence in testing it & everyone liked it very much.

  40. Re: recipes using chickpea flour…

    The most popular bread with chickpea flour is again a Gujrati dish called Kha……

  41. Leon says:

    Hi,I have never tried dhokla and this one looks healthy and yummy, I was just wondering if I could microwave it.

  42. Jenni says:

    Looks delicious. I also garnish khaman dhokla with fresh coriander and grated coconut. Have you tried this? You can see pictures on my blog:

  43. [...] cook, amma was happy to outsource the job if she could. She never ever baked a cake or steamed a dhokla. If the neighbourhood bakery or snack shop could do it more efficiently, she’d rather spend [...]

  44. nisha says:

    Hi…realy delicious…yummy and tasty. I have tried to cook it several times but failes in some of the attempts. bt last morning i watched my bhabhi while cooking it. it is realy easy and nutrious, Like its khatta-mrttha taste with chatni in curd (this is famous in Lucknow along with Khamman.
    Thanks for providing this racipie..

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