Homemade Khaman Dhokla

This recipe has been a childhood favourite that reminds me of the perfect family breakfast and a great teatime snacking on a beautiful cosy day. Simple and humble everyday ingredients that turn into a sweet, tangy and a complete flavour bomb!


  • Serves 4
  • For the Khaman
  • 1 & 3/4 Cup Besan
  • 2 Tbsp Rava/Suji
  • 1.5 Tsp Green Chilli and Ginger Paste
  • 4 Tsp Sugar
  • 2 Tsp Lemon Juice
  • 2 Tsp Eno
  • Salt, To Taste
  • For the Tempering and Garnish
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 2-3 Green Chilies, Split
  • 1 Tsp White Sesame Seeds
  • Pinch of Hing/ Asafetida
  • 1/3 Cup Grated Coconut, To Garnish
  • 1 Tbsp Sugar + 1/3 Cup Water, To Garnish
  • 1/4 Cup Coriander Leaves, Chopped


Prep: 7 minutes
Cooking: 20 minutes

  1. For the Khaman – Prepare a plate with some oil for the steamer for the dhokla. Let the water in the steamer come to a rolling boil.
  2. Meanwhile take all the ingredients of the dhokla except eno and make a lump free smooth batter by adding some water.
  3. Right before putting the batter in the steamer add eno and whisk it nicely until incorporated. Transfer the batter immediately to the greased plate.
  4. Let it steam with the lid on for 15-17 mins or until cooked. Take the plate out from the stove and let it cool for 2-3 mins.
  5. For the Tempering – take the sugar- water mix and lightly splash it on the dhokla. Take a small pan on medium flame and pour oil.
  6. Once hot add mustard seeds and wait till it splutters. Add hing, curry leaves, green chilli and sesame seeds and let it cook for 20-30 secs.
  7. Pour this tempering on the dhokla. Garnish with coriander and coconut. Cut the dhokla and serve immediately.