There is something special about a plate of warm khaman dhokla on a slow Sunday morning. It is light, spongy, a little sweet, a little tangy, and finished with a sizzling tempering that makes the whole kitchen smell wonderful. This is the recipe I make most often at home, and it comes together in about 30 minutes with ingredients you probably already have.
Why You’ll Love This Recipe
- No fermentation needed, so you can make it on short notice.
- Naturally gluten free and steamed rather than fried.
- Perfect for breakfast, tea time, or a lunchbox snack.
Ingredients
For the batter
- 1 1/2 cups besan (gram flour)
- 1 tbsp semolina (sooji), optional for texture
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp ginger and green chilli paste
- 1 tsp citric acid or 2 tbsp lemon juice
- 1 tbsp oil
- 1 cup water
- 1 1/2 tsp Eno fruit salt (or 1 tsp baking soda)
For the tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8 to 10 curry leaves
- 2 green chillies, slit
- 1/2 cup water mixed with 1 tbsp sugar
- Fresh coriander and grated coconut to garnish
Instructions
- Prepare the steamer. Bring 2 inches of water to a boil in a steamer or large pot and grease a 7 inch round tin.
- Make the batter. Whisk the besan, semolina, sugar, salt, ginger chilli paste, citric acid, oil and water into a smooth, lump free batter, about the thickness of pancake batter.
- Add the Eno. Right before steaming, sprinkle in the Eno and stir gently in one direction. The batter will turn frothy and double in volume.
- Steam. Pour the batter into the tin immediately and steam on medium high heat for 15 to 18 minutes, until a toothpick comes out clean.
- Temper. Heat the oil, add mustard seeds and let them splutter, then add sesame seeds, curry leaves and green chillies. Pour in the sugar water and bring to a boil.
- Finish. Cut the dhokla into squares and pour the warm tempering evenly over the top. Garnish with coriander and coconut.
Siddhi’s Tips
- Don’t open the steamer for the first 12 minutes, or the dhokla may sink.
- Add the Eno only when the water is already boiling so the batter goes straight in.
- Let the dhokla soak up the tempering for 5 minutes before serving for the softest texture.
How to Serve
Serve khaman dhokla warm or at room temperature with green chutney and a cup of masala chai. Leftovers keep in an airtight container in the fridge for up to 2 days.
Prep time: 10 minutes · Cook time: 20 minutes · Serves: 4