Khaman Dhokla Recipe by Vari Shah 571 days ago

Khaman Dhokla
Good dhoklas are light and fluffy. They appeal to the young and old alike.

Preparation Method

  1. Wash and soak dal for 4-6 hours.
  2. Drain and keep water aside.
  3. Use little water at a time, for grinding dal.
  4. Grind to a thick batter of pouring consistency. Whip till frothy. Add chillie paste, asafoetida, turmeric powder and salt to the batter.
  5. Lightly grease the dhokla plates with oil.
  6. On a high flame boil water in the steam cooker.
  7. At the time of steaming, add eno, oil, sugar and lemon juice to the batter. Whisk well. Pour it equally in each plate.
  8. Place plates in the steam cooker for 15-20 minutes. Remove the steamed dhokla plates. Sprinkle little water over the dhokla. Cool them. Cut them into square pieces. Gently remove them with a spatula. Place in a bowl/plate.
    To Proceed
  1. On a high flame, heat oil in a ladle. Add mustard seeds. As they crackle, add green chillies, curry leaves and asafoetida.
  2. Pour tempering evenly over the dhokla pieces. Mix well. Garnish and serve hot with green coriander chutney.


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Serves : 6-8
Ready In : 45 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 1 1/2 cups split bengal gram
  2. pinch of asafoetida and turmeric powder
  3. 1 1/2 teaspoons eno or 1/2 teaspoon soda (edible)
  4. 2 tablespoons lemon juice
  5. 2 1/2 teaspoons sugar
  6. 2 green chillies (paste)
  7. 2 tablespoons oil (warm)
  8. 1/2 cup water (drained)
  9. salt to taste
  10. For the Tempering
  11. 6 tablespoons oil
  12. 1 teaspoon mustard seeds
  13. 5-6 curry leaves
  14. 3-4 green chillies (slit — deseeded)
  15. pinch of asafoetida
  16. To Garnish
  17. coriander leaves (finely cut)
  18. fresh coconut (grated)
  19. 2 teaspoons oil (to apply on plates)

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  1. Besan Dhokla
  2. Sadi Kadhi


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