Instant Khaman Dhokla

Servings: 4 people
Cuisine: Indian
Course: Breakfast
Time: 30 minutes
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Soft and spongy. Khaman Dhokla is a popular snack from the Gujarati cuisine that works great for breakfast too. Try this easy-to-cook recipe using curd or dahi.


  • 1 cup gram flour (besan)
  • 2 tbsp semolina (sooji or rava)
  • 1/2 cup curd
  • 1/2 cup water
  • 1/8 tsp turmeric powder (haldi)
  • 1/4 tsp baking powder
  • 1 1/2 tsp (or one sachet) Eno fruit salt
  • 1 tsp salt or to taste

For the tempering

  • 1 1/2 tbsp Sesame oil
  • 1 tsp mustard seeds (sarson)
  • 2-3 sliced green chillies
  • 2 sprigs curry leaves
  • 1 tbsp sugar (optional)
  • 1 pinch hing (asafoetida)
  • 1 cup water


  • To begin, prepare buttermilk by mixing curd and water until well blended. Keep aside.
  • In a large bowl, take gram flour (besan) with semolina (sooji). Add in salt and turmeric powder (haldi). Mix.
  • Add in the buttermilk until it forms a smooth batter. Make sure there are no lumps.
  • In the meantime, heat water in the steamer. There should be sufficient water for 15 minutes on high heat.
  • Grease the dhokla pan well with oil.
  • When the steamer is ready, add baking powder and Eno fruit salt into the batter. Mix well making sure to stir in one direction only.
  • Pour the batter into the pan immediately and steam it for 15 minutes. Avoid opening the steamer lid to check.
  • Once cooked, check with a toothpick. It should come out clean. Switch off the heat and allow it to stand for 5-10 minutes. Remove from the steamer and let it cool completely.
  • In the meantime, prepare the tempering. Heat sesame oil in a pan. Add in mustard seeds (sarson). When they begin to crackle, add in curry leaves, green chilies, and asafoetida.
  • Add a cup of water. If you prefer a sweeter version, you can add a tbsp of sugar. Mix well. Remove from heat and let it cool.
  • Once cooled completely, de-mould the dhokla from the pan. Cut into cubes of the desired size.
  • Pour the tempering over the dhokla cubes and spread the spices. Allow it to absorb the water. This would make the dhoklas spongy. Drain out any excess water.
  • Garnish with chopped green coriander leaves and coconut.
  • The Instant Khaman Dhokla is ready to serve.



  • If you want to substitute the fruit salt – for each 1 tsp measure, use 1/2 tsp baking soda and 1/2 tsp citric acid.
  • You can substitute 1/2 tsp citric acid with 1 tbsp lemon juice.

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