Gujarati Style Khaman Dhokla


Detailed Step-by-Step photos and instructions to make Khaman Dhokla Recipe in Gujarati style.

What is Khaman Dhokla, and how to prepare it in Gujarati Style?

Khaman is a healthy steamed savory cake prepared out of gram flour (besan) and tempered with spices like mustard seeds, sesame seeds, curry leaves, green chilies, freshly grated coconut, and coriander.

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Khaman dhokla garnished with coconut and cilantro and served with tamarind dates chutney

This popular snack is naturally vegan and gluten-free. Its texture is soft and airy, and it tastes lightly sweet and tangy.

It is served as a breakfast, snack, or savory in India.

Khaman is a trendy Gujarati snack that was initially only available on the streets of Gujarat, But is now readily available throughout India, known as “Khaman Dhokla.”

Top view of khaman dhokla kept on a white plate garnished with coconut and cilantro

The traditional way of serving Khaman is at tea time, with some spicy green chutney or tangy imli chutney. It tastes delicious, both warm and cold.

The recipe is simple to understand and pretty easy to prepare; even a person with zero cooking can ace it confidently.

Cooking Instructions for Khaman Dhokla

1. Firstly, to prepare ginger and green chilly paste, take 1 inch of ginger, 02 green chilies, and blend it.

Blending Garlic and Green chilli in a mixer

Now let’s make the khaman dhokla batter

2. Take 1 ½ cup gram flour in a wide bowl and add 1 ½ tbsp semolina (Rava).

Besan(gram flour) in a glass bowl
Adding rava in a bowl of besan

3. Next, add ¼ tsp turmeric and 2 tsp of ginger and green chilly paste.

adding ginger garlic paste to a bowl of besan flour

4. Then add 1 tbsp lemon juice, 2 tsp sugar, and 1/4 tsp salt to taste.

Adding a tbsp of lemon juice to the bowl of besan flour
Adding sugar to the bowl of besan

5. Take 1/3 cup of water but (go slow on adding water, start whisking and adding water bit by bit, this way, there are fewer chances of the batter being runny)

Adding water to the bowl of besan

6. Whisk well until it’s smooth and lump-free. (Make sure to whisk it well, as this step helps you get that soft and fluffy texture of khaman).

whisking the khamn dhokla batter

Lets Steam the batter

1. Grease the steaming plate with a bit of oil.

Greasing the plate with oil to put khaman dhokla batter

2. Prepare the steamer by adding water and bringing the water to a rolling boil.

Boiling water in the steamer

3. Next, add fruit salt to the batter and whisk until the batter rises like lava and gets airy and fluffy. (You have to be very quick while mixing the fruit salt. If not, it will just bubble up and settle in one place)

Adding fruit salt to the khaman dhokla batter
mixing the fruit salt in the batter
mixing the fruit salt in the khaman dhokla batter

4. Immediately pour the batter into the greased utensil and steam for 10-15 minutes or until cooked. (It is essential to straightaway steam the batter after the fruit salt is added to get soft and airy khaman dhoklas.)

khaman dhokla batter in the steaming plate

5. Insert a toothpick or a knife to check if the khaman is cooked. If the toothpick comes out clean, it indicates it’s cooked. (let the khaman stay warm in the steamer till we prepare the tempering)

Steamed khaman dhokla being checked with a toothpick

Lets temper the khaman dhokla

1. Heat 1/2 tsp oil in a pan and once the oil is heated, add 1/2 tsp mustard seeds.

oil heated for tempering and mustard seeds added to the oil

2. After the mustard seeds start to crackle, add 1/2 tsp sesame seeds, 7-8 curry leaves, and 01 chopped green chili.

green chilli, curry leaves and sesame seeds added for tempering

3. Once it’s aromatic, add ½ tsp sugar, and 02 tbsp of water, cook for a minute and switch off the flame.

tempering prepared

4. Remove the dhokla from the steamer and place it on a plate.

Now pour the tempering over the dhokla. The dhokla should be warm enough to soak the water and the tempering. Hence only remove the dhokla from the steamer once the tempering is ready.

Tempering poured on steamed khaman dhokla

5. Let the tempering soak up for a few seconds in the khaman and then cut it uniformly and garnish with 1 tbsp fresh grated coconut and 1 tbsp finely chopped coriander.

Top view of khaman dhokla with grated coconut and cilantro kept on a brown surface

6. You may serve it with a sweet and tangy imli chutney (tamarind dip).

Top view of khaman dhokla clicked in the sunlight

Recipe card-

Gujarati Khaman Dhokla

SLICES OF LIME
Khaman is a healthy steamed savory cake prepared out of gram flour (besan) and tempererd with a spices.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 2

Ingredients
  

For Batter

  • cup gram Flour (besan) or chickpea Flour (Garbanzo Flour)
  • tbsp semolina (Rava/ Suji)
  • ¼ tsp turmeric
  • 2 tsp ginger and green chilly paste check cooking instruction to make it.
  • 1 tsp lemon juice
  • ¼ tsp salt to taste
  • 2 tsp sugar
  • cup water to make the batter
  • tsp fruit salt also known as ENO in India

For Tempering

  • ½ tsp oil
  • ½ tsp sesame seeds
  • ½ tsp mustard seeds
  • 1 green chilly finely chopped
  • 7-8 curry leaves
  • ½ tsp sugar
  • 2 tbsp water

For Garnish

  • 1 tbsp grated coconut
  • 1 tbsp coriander finely chopped

Instructions
 

To prepare the ginger and green chilly paste.

  • Add 1 inch ginger, 02 green chillies to a blender and blend it, keep it aside.

To make the Batter

  • In a wide bowl add 1½ cup gram four (besan) and 1½ tbsp semolina (rava).
  • Next add ¼ tsp turmeric and 02 tsp of ginger and green chilly paste.
  • Then add 1 tbsp lemon juice, 2 tsp sugar and salt to taste.
  • Take ⅓ cup of water but add water bit by bit and start whisking the batter into a smooth lump free consisitency.

To Steam the Batter

  • Grease the steaming plate with a little oil.
  • Add water to the steamer and get it a rolling boil.
  • Just before steaming, Add fruit salt to the batter and whisk until the batter raises like a lava and gets airy and fluffy.
  • Immediately pour the batter into the greased plate and steam it for 10-15 minutes or until cooked. (insert a toothpick to check if its cooked, the toothpick should come out clear)

To prepare the tempering

  • Heat ½ tsp oil in a pan on medium heat, add ½ tsp mustard seeds and let it crackle.
  • Next add ½ tsp sesame seeds, 7-8 curry leaves. 1 chopped green chily and let it splutter.
  • Once its aromatic add ½ tsp sugar and 02 tbsp of water.cook for a minute and switch off the flame.
  • Remove the khaman dhokla from the steamer and place it on a plate. Pour the tempering over the khaman dhokla (it should be warm enough to soak the water and the tempering.
  • Let the tempering soak in the khaman dhokla for a few seconds, then cut in uniformly and garnish it with 1 tbsp fresh grated coocnut and 1 tbsp coriander.
  • Enjot hot steamed khaman with sweet and tangy imli chutney.
Keyword Gujarati Style Khaman Dhokla, Khaman Dhokla,