Khaman Dhokla

Dhoklas are a Gujarati classic that can be eaten for breakfast, as the main or a side dish and even as a snack. It’s a common dish that finds its beauty in the hands that are making it. 


  • 1 1/2 Cups Besan (Bengal Gram Flour)
  • 1 1/2 Tablespoons Semolina (Rava / Sooji)
  • 4 Teaspoons Sugar
  • 1 Teaspoon Ginger-Green Chilli Paste
  • 1 Teaspoon Lemon Juice
  • Salt to Taste
  • 1 Teaspoon Fruit Salt
  • 3 Teaspoons Oil
  • 1 Teaspoon Mustard Seeds ( Rai / Sarson)
  • 1 Teaspoon Sesame Seeds (Til)
  • A Pinch Of Asafoetida (Hing)
  • 2 To 3 Curry Leaves (Kadi Patta)
  • 1 Teaspoon Chopped Green Chillies
  • For The Garnish – 2 Tablespoon Finely Chopped Coriander (dhania)
  • 1 Tablespoon Freshly Grated Coconut (optional)


Prep: 10 minutes
Cooking: 20 minutes

  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approximately 3/4 cup of water in a deep bowl and mix well to get a smooth batter.
  2. Just before steaming, add the fruit salt and mix lightly.
  3. Pour the mixture immediately to a greased 175mm (7”) diameter thali and spread evenly.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
  5. Heat the oil in a small non-stick pan and add the mustard seeds.
  6. When they crackle, add sesame seeds, asafoetida, curry leaves and green chillies. Sauté on medium flame for 30 seconds.
  7. Add 1/2 cup of water and mix well.
  8. Put the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes for the water to absorb.
  9. Cut into pieces and garnish with fresh coriander and coconut to serve.