0 1
Dhokla Recipe | Gujarati Khaman Dhokla

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
For Dhokla Batter
2cups Besan (gram flour)
¾ tsp Salt
¼ tsp Turmeric
1cup Water
½ cup Curd
2tbsp Sugar (powdered)
1tsp Green Chilli Paste
1tsp Ginger paste
2tbsp Oil
2tbsp Lemon juice
1tsp Baking Soda or ENO
a small sheet Butter paper
For Tempering
3tbsp Oil
3tsp Mustard Seeds (small rai)
6nos Green chillies
handful (optional) Curry Leaves
2cups Water
3tbsp Sugar
to taste Salt
¼ cup Lemon juice

Dhokla Recipe | Gujarati Khaman Dhokla

Gujarati Farsan | Chana Na Atta Na Dhokla - Made from besan


Chana Na Atta Na Dhokla - Dhokla made with Besan.
Khaman Dhokla - Made with chana dal.
Khatia Dhokla - Made with rice and urad dal.

  • 50mins
  • Serves 4
  • Medium


  • For Dhokla Batter

  • For Tempering



The state of Gujarat, India is a rich state owing a lot to the fertile pastures that rear cattle. Being a cattle rich state it has milk in abundance and hence a lot of gujarati recipes use milk and milk products.

Esp after making butter what is left is butter milk which is used to make different dishes. One of the best ingredient is besan (gram flour) that goes well with butter milk and many gujarati dishes such as kadi, khandvi and dhokla are made using this combination.

Dhokla is a light, fluffy, aerated vegetarian snack or served as an accompaniment. Dhokla is steamed and is infused with flavoured water. Many different varieties of dhokla and khaman dhokla exist. Khaman is a steamed savoury cake made with chana dal and curd. It is much more dense than a dhokla though of dhokla and khaman dhokla are steamed. A lot of times dhokla is confused with khaman dhokla and vice versa.




Before you start preparing the batter get the steamer ready. Add water in the steamer, cover it and bring water to a boil. Alternatively you can place a ring into a kadai and use a lid that covers the kadai completely.
Lightly grease a 8inch round tin on the sides. Place a piece of round butter paper on the bottom and keep it aside.


For the batter sift gram flour (besan) in a bowl. Sprinkle salt and turmeric on to it. Mix together water, curd, sugar, green chilli paste, ginger paste and oil. Pour ¾ of this over the besan. Whisk the batter in one direction for about 5 minutes. This will make the batter light and fluffy.
Once you have worked up the batter add lemon juice and baking soda. If you do not have baking soda you can add fruit salts aka ENO.


Mix them gently in one direction and wait for 30 secs. Pour the batter inside the ready mould and place it in the steamer immediately. Cover and cook the dhokla for about 30mins. After 30mins turn off the heat and let the dhokla sit covered in the steamer for 10min.
In the mean time we will get the flavoured syrup ready. Heat a pan and drizzle oil, add mustard seeds and once they pop add in slit green chillies along with curry leaves. Toss them for a minute. Add water, sugar, salt and lemon juice. Bring to a boil and remove from heat.


Now carefully remove the mould from the steamer and let it cool a bit (not completely). Run a knife along the sides of the pan and remove the dhokla carefully on to a deep plate or platter.
Pour the syrup over the dhokla and let the dhokla soak up the syrup completely. Make sure that the temperature of syrup and dhokla should be Luke warm (both).
Wait for 10mins and then serve them, you can also put them in a fridge for 2 hours before serving.


Tips & Tricks while making Dhokla

1. Traditionally chaas was used to make dhokla. Gujarat is a fairly rich state and after taking our butter there was chaas left at home which was used to make various dishes like kadi and dhokla.

2. Prepare the dhokla tin and steamer before you start making the batter

3. Make sure you whisk together curd and water and add them in small bursts. You need to whisk the batter for at least 5mins to make it fluffy. Post that give it rest for 5min.

4. Mix the dhokla batter in one direction only, this will make it airy and light. If you try to whisk both clock wise and anti clock wise then the batte won’t rise properly.

5. Add baking soda just before adding the batter to the steamer. Once the baking soda is added whisk it again in one direction till it gets fluffy.

6. It is imp to sieve the flour to make a soft spongy dhokla. Sifting the besan make it lump free and light there by making it easy to mix.

7. You can also add Eno in the place of baking soda to make it fluffy.

8. Dhokla batter has to be thick but pouring.

9. Don’t tap the tin after adding the batter to it as this will cause the air to escape from the batter.

10. Adding more haldi will give it a very dark colour and can give it a light shade of brown.

11. When adding water to dhokla both water and dhokla temp should be warm, neither hot not completely cold.

12.Once you steam it do not open it in between and at the same time once you turn off the heat and let it sit for 5-10 mins.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

Watermelon Ice Cream
Mango Pudding (Eggless)
Watermelon Ice Cream
Mango Pudding (Eggless)

Add Your Comment