Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Instant Khaman Dhokla

- Submitted by Inara on 06-12-2008

(Gujarathi Besan Dhokla, Soft and Spongy Dhoklas)

Khaman Dhokla is a traditional Gujarathi dish made with chikpea flour(besan) in which the besan is traditionally mixed with sour curd and allowed to ferment. It is then spiced with green chillies, steamed, cut into small pieces and finally an aromatic season is added. This requires little planning ahead. For working ladies who do not have the time to let the batter ferment, there is a solution. This recipe that I am sharing today is an instant version of dhokla in which we use baking soda which makes the dhoklas light and spongey. We also add citric acid or lemon juice that gives the sour taste instantly. The same recipe can be used to make rawa dhokla(sooji dhokla) made with semolina. It is usually served with green chutney and had as a snack or a complete meal.

Recipe for Khaman Dhokla

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4-6


  • Gram flour(Besan) - 2 cups
  • Sugar - 2 tsp (Diabetic people do not add this)
  • Oil - 1 tbsp
  • Citric acid - 1/2 tsp or Lemon Juice - 2 tsp
  • Soda-bi-carb (Baking Soda) - 1 tsp
  • Salt - 1 tsp
  • Turmeric Powder - 1/4 tsp

For Seasoning & Garnishing

  • Oil - 1 tbsp
  • Cumin seeds - 1/4 tsp
  • Mustard seeds - 1/4 tsp
  • Sesame seeds - 1/4 tsp
  • Asaefoetida - a pinch
  • Curry leaves - 5-6
  • Water - 1/2 cup
  • Sugar - 1 tsp
  • Cilantro - handful (finely chopped)
  • Grated coconut - 2-3 tbsp (for garnish)
  • Sev - for garnish 


  1.  Mix all the ingredients from batch I in a bowl with water enough to make a thick paste(like idli batter). 
  2. Blend it well with a hand blender or with hand. 
  3. Steam it for 15 minutes on high flame. 
  4. Cut it into square pieces.
  5. Tempering: Heat 1 tbsp oil. Add jeera(cumin), rai(mustard seeds), til(sesame seeds), hing(asaefoetida) and karipatta(curry leaves). When it splutters add 1/2 cup water and 1 tsp sugar.
  6. Pour this water slowly on dhokla pieces. 
  7. Garnish this with fresh coriander, shredded fresh coconut and sev. Serve with green chutney or dhokla chutney.

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Comments (13)

Person   ()
nice and easy to make dishes
Person   ()
Person   ()
dhokla is a tasty recipe
Person   ()
Person   ()
what is khaman dhokla
Person   ()
Its a Gujarathi savory cake.
Person   ()
My dhokla came out good only it turned red after steaming. How come?
Person   ()
more chilly paste
Person   ()
add as per your taste.
Person   ()
how much water to be added?
Person   ()
water to make a thick batter.....
Person   ()
can citric acid be replaced with something?
Person   ()
yes, you may use lemon.
Its better to avoid the citric acid & baking soda as they only make the Dhokla fluffy, but no improvement in taste.

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Old Comments

Comment by ramya prabhu
it is necessary to pour 1/2 cup of water to dhokla pieces..

Reply :-
The water makes the dhokla really moist. You can skip it too.

Comment by deepti tyagi tyagi
hi,i want to add if you soak dhokla batter for 30 minutes u will get better results and if u use eno powder when keeping it for steaming u'll get better results.One thing more use grated radish, green chutney n tamarind chutney with corriender or radish chpped leaves.

Reply :-
Nice tips. Thanks for sharing.

Comment by shmi Shenoy
the receipe taste was awesome.. .but it was hard. can you give me tips on making it very soft like you at it in restaurant.
do i have to blend it for a long time till ... give me tips on how long i need to blend....
thanks in advance

Reply :-
The baking soda should make it really soft. I'm not sure why yours tuned hard.

Comment by Ritambhara pathak
please give meanings of cilantro &the meaning of splutters
needless to say your dishes are superb

Reply :-
Cilantro is also called dhanya or corriander leaves. Splutters means popping the seeds. It is also called thadka or bagar.

Comment by  Shweta Bongale
I tried this recipe just now for my little daughter (13 months).. and she enjoyed eating it.. wowww!!!!! .Thanks a lot for this recipe.
Could you please add some more instant recipes..
Reply :-
Good.. I'll surely add more instant recipes.

Comment by  Aarthi Prasanna

Reply :-
Thank You

Comment by rita rodrigues on 27 November 2009 15:18PM
hi, i want to know if we can replace citric acid with white vinegar

Reply :-
I am not sure.

Comment by Aparna Ranish on 27 July 2009 09:44AM
hi dahlia Can we miss out citric acid .. cos i don have them ... i have been longing to make this .. i had once in a gujju party.
or can u gimme the procedure for that traditional one soaking in curds for long.
tx a ton

Reply :-
Hi Aparna, Without the citric acid you will not get the tang that is needed for the dhoklas.          

Comment by anju sharma on 31 July 2009 11:11AM

 Published by on and last updated on 2017-09-21.