Khaman Dhokla

Dhokla is a savory steamed snack made using chickpeas. It is simple, lightly flavoured and a Gluten free appetizer which describes a whole state of India, Gujarat ! I have spent a few fun years in Gujarat and whenever i visit its former capital, Ahmedabad, i have to have dhokla for breakfast almost everyday! Today, i am trying out the quick version recipe for this dish at home and sharing with you my experience.

Gujarat is famous for their food. If one thing Gujaratis know well, it is having a good time.. which means fun, food and travel. I have spent my most beautiful memorable years in Ahmedabad and i have enjoyed everything about that place. Of all the local Gujarati dishes, my favorite are Dhoklas, Khandvis and Undhiyun. Dhoklas and Khandvis are both made using Chickpea flour and then they are given different forms. Today, i am bringing to you a quick and instant recipe for Dhokla which i make every time i am missing Ahmedabad.

Khaman dhokla copy

Khaman Dhokla

Khaman Dhokla

  • Servings: 4
  • Difficulty: medium
  • Print

• 125 gms chickpea flour
• 2 tablespoons fine semolina
• Juice of 1/2 lemon
• ½ tsp turmeric
• ½ tsp salt
• 1 tablespoon sugar
• 1 green chili, finely chopped
• 1 tsp grated ginger
• 1/2 cup yoghurt
• 1 tsp fruit salt (ENO Brand) or 1 sachet
• 2 tsp oil
• 1.5 cup water

For tempering
• ½ tsp asafoetida
• 2 tablespoons oil
• 1 tsp mustard seeds
• ½ tsp Salt
• 2 tablespoon sugar
• 2 tsp chopped coriander
• ½ cup water

• Steamer + Steaming pans
• 1 small pot for tempering
• Couple of mixing bowls


  1. Put water in Steamer and put to boil. Cover with lid for heating the water faster.
  2. Meanwhile, take a mixing bowl and to it add the chickpea flour, fine semolina, salt, turmeric and mix well. Add in the yoghurt, finely chopped green chili, ginger and oil.
  3. Next, dilute the yoghurt and water together and mix with the mixture. Keep aside for 5 minutes.
  4. When the water is ready for steaming, take a pan and grease it well. Now, when you are just about to pour in the mixture, add the fruit salt, lemon juice and sugar together and mix well. It would start to foam immediately and you have to pour it in the mixture and fold in.
  5. Pour the foamed mixture in the greased pan and steam for about 20 minutes or till the toothpick comes out clean on testing. Cut into squares and keep aside.
  6. When done, remove the pan from the steamer. Now we would prepare the tempering.
  7. For tempering, take a pan. Add in the oil and put to heat. When the oil is hot, add in the asafoetida and mustard seeds and let the seeds splutter.
  8. Now, add in the water, salt and sugar and bring to boil. Once done, let it cool down a bit and then pour over the dhokla pieces and let it stand for 10 minutes. Sprinkle chopped coriander on top. Instant Dhokla is ready. Enjoy!

Enjoy as is for in its favorite and most famous avatar.. Mint coriander chutney and tamarind chutney. When you can make this yummilicious savory steamed cake in under 30 minutes, why hog on those calorie laden snacks? Make this right away and enjoy the simple but delightful flavours created with simple and minimum ingredients.

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  1. This looks so interesting, I’d like someone to make it for me though!!

  2. WOW! This is a great way to remember the town you loved! Great photos!

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  4. Can we use store bought besan or do we need use coarsely ground besan made in the mill

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