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How to make the iconic khaman dhokla at home

This traditional Gujarati snack — made from a batter of yoghurt and chickpea flour — is extremely flavourful and completely wholesome.

Written by Yaman Agarwal | Mumbai |
May 12, 2016 6:14:05 pm
dhokla, khaman dhokla, dhokla recipe, khaman dhokla recipe, FoodI.E Khaman dhoklas — made using besan and curd — are a great source of protein and are extremely low in calories. (Source:

I gorge on dhoklas often. I love these little steamed cakes which are healthy, light, spongy and high on proteins. And why rely on ready-to-eat packaged batter powder for dhokla when the batter is so easy to prepare at home? While the traditional Gujarati recipe uses sugar, it’s up to you whether you want to add that hint of sweetness to this tasty snack. My mum also loves to add onions to the dhokla, but again, it’s up to individual tastes. Here’s my recipe for the traditional Gujarati khaman dhokla.

Khaman Dhokla

Serves 4


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For Dhokla

2 cups – Chickpea flower/Besan
1 cup – Yoghurt
1 1/2 tsp – Salt
1 tsp – Sugar (optional)
1 tbsp – Coriander (chopped)
1 – Green Chilli (chopped)
1 tsp – Baking soda
1/2 tsp – Oil for greasing

For tempering

1 1/2 tsp – Oil
1 tsp – Mustard seeds
1/4 tsp – Hing / Asafoetida
1 tbsp – Coriander (chopped)
1 tbsp – Coconut (grated)


* In a bowl, add besan and yoghurt and mix well.

* Add water as required until the batter is smooth. Mix well, cover the bowl and keep it aside for 4-5 hours for fermentation.

* After the batter has fermented, add salt, sugar, coriander, green chilli and mix well. If the batter is too thick, water can be added to bring to a smooth consistency.

* Grease a 6 inch square tin with oil and keep aside. Also boil water in a steamer.

* Add the baking soda to the batter, mix gently.


* Pour the batter into the tin and transfer the tin to the steamer. Steam on medium flame for 20 minutes.

* Test the dhokla with a toothpick — if it comes out clean, it is done.

* Cool to room temperature.

* Cut the dhokla, ensuring you cut from the sides of the tin, and place on a plate.


* For the dhokla tempering, add oil in a tadka pan and add mustard seeds once the oil is hot.

* Once they pop, add asafoetida and switch off the flame.

* Pour the tadka on top of the dhokla.

* Garnish with coriander, coconut and cut into squares and serve.

Note: This is the way my mom makes dhoklas often. She also likes to add onions in the dhoklas, which add tremendous flavor. If you would like to try onion dhoklas, add 1/4 cup of finely chopped onions and 1/2 tsp red chilli powder to this recipe.

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First published on: 12-05-2016 at 06:14:05 pm

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