Khaman Dhokla

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  • 1/2 tsp Rex Baking Powder
  • 1 cup 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
  • 1/2 tsp Salt
  • 1 tsp Ginger Chilli Paste
  • 1/2 tsp Haldi Powder
  • 1 tbsp Lemon Juice
  • 1 tsp Black Mustard Seeds
  • 80-100 Curry Leaves
  • 2 tbsp Oil


    • Take gram flour in a bowl. Add salt, Haldi powder, ginger chili paste, lemon juice mix well and add approximately one cup of luke warm water and mix. Avoid lumps and make a smooth paste. Keep aside for 20 mins.
    • Grease a thali or container.
    • Now in a same bowl which we have kept for 20 mins, add hing, 1/2 tsp sugar, 1 tbsp oil, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp 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 add 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.
    • Now your dhokla is ready to serve with green and tamarind chutney.

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