Khaman Dhokla
An authentic vegetarian recipe from Gujarat, India
Cook Time
30 mins
Servings
1 Full Plate
Difficulty
EasyCategory
VegetarianIngredients
For 1 Full Plate
200g Besan (chickpea flour)
100g Curd (yogurt)
150ml Water
15ml Lemon juice
15g Ginger-green chilli paste
2g Turmeric powder
10g Sugar
5g Salt
5g Eno fruit salt (baking soda)
10ml Oil (for batter)
20ml Oil (for tempering)
5g Mustard seeds
3piece Green chillies (slit)
10piece Curry leaves
15g Sugar (for tempering)
50ml Water (for tempering)
15g Coriander leaves
20g Grated coconut
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Prepare the batter:** In a large bowl, whisk together besan, curd, water, lemon juice, ginger-green chilli paste, turmeric, sugar, salt, and oil until completely smooth with no lumps. The batter should be of a thick pouring consistency.
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**Prepare the steamer:** Fill a large pot or steamer with 2 inches of water and bring to a boil. Grease a round 8-inch thali or cake tin with oil.
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**Add Eno:** Just before steaming, add Eno fruit salt to the batter and mix quickly in one direction. The batter will foam and increase in volume — do not over-mix.
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**Steam immediately:** Pour the batter into the greased tin right away and place in the steamer. Cover and steam on high heat for 15–18 minutes.
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**Check doneness:** Insert a toothpick or knife into the centre — it should come out clean. The dhokla should have risen and feel spongy to the touch.
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**Cool slightly:** Remove from steamer and let rest for 5 minutes before cutting into squares or diamond shapes.
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**Prepare the tempering:** Heat oil in a small pan. Add mustard seeds and let them splutter. Add slit green chillies and curry leaves, fry for 30 seconds.
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**Make the sweet-sour water:** Add sugar and water to the tempering, stir until sugar dissolves, and bring to a brief boil. Pour this tempering evenly over the cut dhokla pieces.
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**Garnish and serve:** Sprinkle fresh coriander leaves and grated coconut over the dhokla. Serve at room temperature with green chutney and tamarind chutney.
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Chef's Tips
Add Eno only when you are ready to steam immediately — the leavening action starts the moment it hits the batter, and delay will result in flat dhokla.
The tempering water (with sugar) is what keeps dhokla moist and gives it its characteristic sweet-tangy flavour; don't skip it.
For extra soft dhokla, add a tablespoon of semolina to the batter — it improves texture without affecting the flavour.
Dhokla is best eaten within a few hours of making; it dries out if left uncovered for too long.
About This Dish
Khaman Dhokla is a traditional vegetarian dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 1 Full Plate.
- Add Eno only when you are ready to steam immediately — the leavening action starts the moment it hits the batter, and delay will result in flat dhokla. - The tempering water (with sugar) is what keeps dhokla moist and gives it its characteristic sweet-tangy flavour; don't skip it. - For extra soft dhokla, add a tablespoon of semolina to the batter — it improves texture without affecting the flavour. - Dhokla is best eaten within a few hours of making; it dries out if left uncovered for too long.
Category
Vegetarian
Cook Time
30 mins
Servings
1 Full Plate
Difficulty
Easy