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Source: allrecipe4u

Khaman Dhokla (Soft & Spongy Gujarati Steamed Snack)

Recipe by Priya Sharma • Cuisine: Gujarati

Authentic melt-in-your-mouth Gujarati Khaman Dhokla with a juicy mustard, sesame, and green chili tempering.

Khaman Dhokla (Soft & Spongy Gujarati Steamed Snack)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Yield
4 Servings

Ingredients

  • 1.5 cups Gram flour (Besan) (Fine quality, sieved)
  • 1 tablespoon Semolina (Sooji/Rava) (For texture)
  • 1.5 teaspoons Ginger & Green Chili Paste (Freshly ground)
  • 2 tablespoons Lemon juice (Freshly squeezed)
  • 1.5 tablespoons Sugar (Granulated)
  • 0.25 teaspoon Turmeric powder (Only a pinch for soft yellow shade)
  • 1 teaspoon Fruit salt (Eno) or Baking soda (Unflavored regular)
  • 1 teaspoon Mustard seeds (For tempering)
  • 1 teaspoon White sesame seeds (For tempering)
  • 12 leaves Curry leaves (Fresh green)
  • 4 pieces Green chilies (Slit lengthwise)
  • 3 tablespoons Fresh grated coconut & coriander (For garnish)

Instructions

1
Prepare the Batter Base
In a wide glass mixing bowl, whisk together the sieved besan, semolina, ginger-chili paste, turmeric, lemon juice, sugar, salt, and approximately 1 cup of water until you have a smooth, pourable pancake-consistency batter. Let it rest for 10 minutes.
* Tip: Resting allows the semolina to absorb moisture and swell evenly.
2
Steam Setup & Aeration
Bring water to a rolling boil in your steamer. Grease an 8-inch round stainless steel or aluminum tin with oil. Right before steaming, add 1 teaspoon of fruit salt (Eno) to the batter with 1 tablespoon of water over it to activate. Gently fold in one direction for 30 seconds until the batter turns pale, frothy and doubles in volume.
* Tip: Do not over-whisk after adding Eno, or the trapped air bubbles will escape!
3
Steam to Perfection
Immediately pour the frothy batter into the greased tin. Place in the hot steamer, cover with a lid wrapped in a clean cloth (to prevent steam drops falling on the dhokla), and steam on high heat for 15 to 18 minutes. A toothpick inserted in the center should come out completely clean.
* Tip: Keep the flame constant throughout steaming.
4
Simmer the Tempering
While the dhokla cools for 5 minutes, heat 2 tablespoons of peanut oil in a small pan. Crackle mustard seeds, add sesame seeds, green chilies, and curry leaves. Pour in 0.75 cup water, 1 tablespoon sugar, and 1 teaspoon lemon juice. Bring to a gentle boil and turn off heat.
* Tip: Both the dhokla and the syrup should be comfortably warm.
5
Slice and Infuse
Cut the warm dhokla into neat 2-inch diamond or square pieces. Spoon the fragrant warm tempering water evenly all over the slices. Watch the sponge drink up the liquid. Garnish with freshly grated coconut and chopped coriander. Serve with mint-coriander chutney.
* Tip: Let it sit for 5 minutes after pouring the tempering before serving.
Chef's Secret Tip: Always sieve the gram flour before whisking to eliminate lumps. When pouring the sugar-lemon tempering water, ensure both the dhokla and the water are warm, not boiling hot.
Calories: 185 kcal
Protein: 7g
Carbs: 26g
Fats: 5g
Fiber: 4g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02