READY IN
20 mins
+ waiting
20 mins
+ waiting
Khaman Dhokla
Recipe by Mamtha Sunil Kumar
Khaman Dhokla is a vegetarian dish that originates from Gujarat in India, and it is a traditional recipe for Gujarati people. Dhokla can be had as a breakfast, as a main course, side dish or as a snack.
Kedgeree 
Khichadi Preparation Time: 10 Minutes + waiting
Cooking Time: 10 Minutes
Ingredients for Khaman Dhokla
If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
yoghurt
11 oz
gram flour
1 teaspoon
sugar
2 tablespoons
lemon juice
salt
7½ fl oz
warm water
1 pinch
bicarbonate of soda
2 tablespoons
cooking oil
½ teaspoon
mustard seeds
½ teaspoon
sesame seeds
4
green chillies
2 teaspoons
fresh coconut shavings
2 teaspoons
fresh coriander leaves (chopped)
How to Cook Khaman Dhokla
- Beat the yoghurt, then place the gram flour, yogurt, sugar, lemon juice, salt (to taste) and warm water into a large mixing bowl and mix well, making sure there are no lumps. Stir in the bicarbonate of soda and mix well then set aside to ferment for 3-4 hours.
- Heat a steamer and grease a cooking bowl. Pour the fermented batter into the bowl and steam cook this for about 8-10 minutes, then remove from the heat. Allow it to cool then cut it into squares about 2" (5cm) square.
- Take a small pan and heat the cooking oil. Add the mustard seeds, sesame seeds and green chillies (chopped). Fry these for one minute then remove from the heat. Tip the seeds and chilli over the Khaman Dhokla and evenly spread it. Sprinkle over the freshly shaved coconut and chopped coriander leaves for a perfect breakfast, side dish or snack!
MAMTHA SUNIL KUMAR'S HOT TIP:
Make sure the mixture is well fermented before steaming. This will ensure that the Dhokla rises and is light and fluffy.
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