Khaman Dhokla

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  • 1/2 tsp Rex Baking Powder
  • 80 g Besan
  • 1 pinch Hing
  • 2 tsp Sugar
  • 1 cup lukewarm water
  • 8-10 green chillies
  • 1/2 tsp Citric Acid
  • 1/2 tsp Baking Soda
  • 1 pinch Salt
  • 1 tsp Ginger Chilli Paste
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Lemon Juice
  • 1 tsp Mustard Seeds
  • 8-10 Curry Leaves
  • 2 tbsp Vegetable Oil
  • for Mint Chutney
  • 2 tbsp Mint Leaves
  • 2 tbsp Coriander Leaves
  • 20 g Shredded Beetroot
  • 20 g Sliced Onion


    • Take besan in a bowl. Add salt, turmeric powder, ginger chili paste, lemon juice mix well and add lukewarm water and mix. Avoid lumps and make a smooth paste. Keep aside for 20 mins.
    • Grease a thali or container.
    • Now in the same bowl which we have kept for 20 mins, add hing, 1.5 tsp. sugar, 1 tsp. oil, baking powder, baking soda, and citric acid. Whisk briskly. Pour batter into the greased container and place it in the steamer.
    • Cover with the lid and steam for 25 minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
    • Take a tadka pan and remaining oil, and mustard seeds. When the seeds begin to crackle, add curry leaves, green chilies, coriander leaves, and 1/2 cup water with 1/2 tsp sugar. Bring to a boil, let it cool little, and then add it over steamed dhokla.

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