Indian Recipes

Khaman Dhokla


  • 2 cups of Gram flour (besan)
  • 1 cup Yogurt beaten
  • Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Green chilli-ginger paste
  • 2 tablespoons Oil
  • 1 tablespoon Lemon juice
  • 1 teaspoon Baking Soda
  • 1 teaspoon Mustard seeds
  • 2 tablespoons Fresh coriander leaves chopped
  • 1/2 cup scraped Coconut


Step 1: In a preparing bowl, add gram flour alongwith yogurt and one cup of warm water approximately. Mix altogether. Add salt and blend it again.

Step 2: Leave the mixture aside to ferment for three to four hours. Heat the steamer and grease streamer pan.

Step 3: Add turmeric powder and green chilli- ginger paste once the gram flour mixture has fermented.

Step 4: Take lemon juice, baking soda and one teaspoon of oil in a small bowl. Mix them.

Step 5: Add the mixture to the flour batter and whisk briskly. Add water to the streamer until it comes to boil

Step 6: Then, pour batter into the greased pan and place it in a steamer or electric rice cooker or pressure cooker.

Step 7: Cover the lid and steam for about 10 minutes. Open the lid and allow it to cool. Once a little cool, cut it into squares and keep in a serving bowl/plate.

Step 8: In a small pan, heat oil. Add mustard seeds and stir until the seeds begin to crackle, remove and sprinkle over the dhoklas.

Step 7: Garnish with chopped coriander leaves and scraped coconut. Serve with green chutney.

Cooking Note: Add some curry leaves, salt, sugar and water in tempering to make it more tasteful.

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