Khaman / Dhokla Recipe – Ingredients, Method of Cooking

Khaman/Dhokla is a very popular snack of Gujarat state. The main ingredient used here is the chana dal. These are very soft and spongy. They are generally served with sev, fried chillies or green chutney.


Ingredients for making Khaman/Dhokla

  • 1 cup Rice
  • 3/4 cup Split Bengal Gram Dal (Chana Dal)
  • 1/2 cup Moong Dal (split Green gram)
  • 1/4 cup Bengal Gram Dal (Udad Dal)
  • Salt as per taste
  • 2 tablespoon Oil
  • A pinch of Asafoetida (Hing)
  • 4-5 cloves Garlic (Lahusan)
  • 4-5 Green chilli
  • 1/2 teaspoon Turmeric Powder (Haldi)
  • A pinch of Baking Soda (Fruit Salt)

For Tempering

  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds (Rai)
  • 1 tablespoon Sesame seeds (Tal)
  • Few Curry Leaves
  • 3 Green Chillies cut into 1/2 inch piece
  • Sugar if required

For Garnish

  • 1 bunch chopped Coriander Leaves (Dhaniya)

Method for making Khaman/Dhokla

  • Wash all these dals and rice and soak in buttermilk for nearly 4 hours.
  • After the completion of time, Grind it to a coarse consistency.
  • Don’t grind it to a very smooth paste.
  • The batter should not be too thick or too thin.
  • It should be somewhat like the idly batter. The batter should easily be pourable.
  • Then keep this batter aside, for 12 hours.
  • After the completion of time, stir it well and add the salt.
  • Make a paste of garlic and green chilli together.
  • Take a pan. Heat oil and add asafoetida.
  • Now add garlic – green chilli paste and turmeric powder.
  • Saute for sometime and then add this to the batter.
  • Mix well and add baking soda. Over it add little hot water and mix thoroughly in one direction.
  • Pour this batter immediately in a greased thali.
  • Spread evenly by rotating the thali.
  • Steam in a steamer for 10-15 minutes or till the dhoklas are well done.
  • Take a pan. Heat oil and add the mustard seeds, when they crackle, add the sesame seeds, curry leaves and the green chillies.
  • Mix well and add little sugar if required.
  • Pour this tempering over the dhoklas.
  • Let it cool slightly and then cut into pieces of any shape, square or diamond.
  • Garnish with fresh Coriander leaves.
  • Khaman/Dhokla is ready to serve.

Serve with Green chutney, sev or fried green chiliies.


  • If you do not have a steamer, there is another way to cook these dhoklas.
    In a big bowl add some water and put on the gas. Keep something at the bottom, it can be an iron ring (big) and above it keep the greased thali. (Due to iron ring the thali is above and when the water boils it do not enter into the thali. )
  • With the help of tooth pic or knife, we can easily know whether the dhokla is cooked. Just insert the knife over the dhokla and if it comes out clean it is well cooked.
  • We can also make dhokla instantly.
    Use the besan, little rice flour and add required water and keep aside for sometime. Continue the remaining process as it is.

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