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Dhokla Recipe |Khaman Dhokla Recipe

Khaman Dhokla Recipe

Dhokla Recipe

Dhokla is one of the most savoury snacks from Gujrati cuisine. This is often considered as the main breakfast recipe of Gujaratis. This is easy to make snack recipe that can be prepared anytime and can be enjoyed with some fried green chillies and mustard seeds. Gujrati recipes are mainly known for its flavours and tastes. However, most of the Gujarati recipes are made with chickpea flour. One such easy recipe is Dhokla recipe or Khaman Dhokla Recipe.

It is made with a fermented batter and can be served as a breakfast or starter dish. There are many varieties of Dhokla available in India. But here, we have mentioned the instant recipe method. Traditional Dhokla Recipe is generally made with a combo of soaked chana dal and rice which we have to ferment it overnight. Fermentation can be time-consuming as it takes 8-10 hours. However, there are several instant methods are available which is achieved by artificially fermenting.

Fermentation brings some changes in the food items in terms of taste, flavour and nutrition. We need to add some baking soda to the batter so that the Dhokla becomes fluffy, soft and spongy.

The main ingredient of this recipe is Chana Dal and rice. But you can also add some other cereals such as moong dal, urad dal.

How to make Instant Khaman Dhokla?

It is found that some people feel demure while making of Dhokla because it doesn’t turn spongy. In this post, we are unfolding some techniques to make instant Khaman Dhokla recipe.

 A simple trick to a fluffy khaman – beat the batter well. The more you beat the batter; more air is incorporated in the batter, resulting in soft-spongy khaman. Just remember to beat the batter before adding Eno. 

After adding Eno, don’t let the batter sit for a long while. Steam it right away.


Eno can be substituted with 1 teaspoon Baking powder.

Same way citric acid can be substituted for lemon juice. Though Citric Acid Works The Best, It gives great results.

Here, we have experimented with lemon juice and the one that gave me good results is citric acid and Eno combo. Eno and citric acid together create a fizzy reaction which is very important for soft and fluffy khaman. Lemon juice fails to do that. 

Follow these basic tricks correctly, and you are on your way to the most spongy dhokla.

Make Dhokla Recipe in a Microwave Oven

Follow the step by step recipe below. Pour the batter into a microwavable bowl and steam for 3-4 minutes (or may take 5-6 minutes depending on the microwave). Remove from microwave, insert a toothpick to check if done, cut into pieces, pour the tempering and enjoy!! 

Dhokla Recipe | Khaman Dhokla Recipe

Dhokla Recipe |Khaman Dhokla Recipe Dhokla Recipe |Khaman Dhokla Recipe Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 1 cup Gram Flour (Besan/Chickpea Flour)
  • 1 tablespoon Semolina (rava/sooji), optional
  • 1½ teaspoons Lemon juice
  • 1 teaspoon Eno Fruit Salt
  • 1 teaspoon crushed Green Chilli-Ginger
  • 3/4 cup Water
  • 1/4 cup Curd (yogurt)
  • 1 teaspoon Oil (for greasing)
  • 1/2 teaspoon Salt, or to taste
  • For Tempering:
  • 2 tablespoons Oil
  • 10-15 Curry Leaves
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds (optional)
  • 1 teaspoon Sesame Seeds (til)
  • 1 tablespoon Sugar
  • 4 Green Chillies, slit lengthwise and cut into halves
  • 2 tablespoons chopped Coriander Leaves
  • 2 tablespoons grated Fresh Coconut
  • 1 pinch Asafoetida (hing)
  • 1/3 cup Water


  1. Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at the bottom and heat it over medium flame.
  2. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
  3. Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl.
  4. Mix them properly into a smooth batter. Make sure that there are no lumps.
  5. Add fruit salt in the batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
  6. Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
  7. Place plates in steamer and steam for 10-12 minutes over medium flame.
  8.  After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
  9. Takeout plates from steamer and let them cool for a few minutes.
  10. Cut fluffy khaman dhokla into small squares using a knife
  11. Directions for Tempering:

    1. Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
    2. Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over a high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
    3. Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.

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