Khaman Dhokla Recipe (with Step by Step Photos)

With this easy step by step photos recipe of khaman dhokla, you can prepare soft and spongy instant dhokla in less than 20 minutes and you do not need to prepare batter 8 or 12 hours in advance. The secret of its sponginess and no requirement of advance preparation lies in using popular Eno salt. Follow our easy breakfast recipe with step by step photos and discover how easy it is to make mouth watering traditional khaman at home.
Gujarati Khaman Dhokla
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 servings
Ingredients:
For Batter:
1 cup Gram Flour (Besan/Chickpea Flour)
1 tablespoon Semolina (rava/sooji), optional
1½ teaspoons Lemon juice
1 teaspoon Eno Fruit Salt
1 teaspoon crushed Green Chilli-Ginger
3/4 cup Water
1/4 cup Curd (yogurt)
1 teaspoon Oil (for greasing)
1/2 teaspoon Salt, or to taste
For Tempering:
2 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds (optional)
1 teaspoon Sesame Seeds (til)
1 tablespoon Sugar
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/3 cup Water
Directions For Batter and Khaman Dhokla:
  1. step-1
    Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
  2. step-2
    Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
  3. step-3
    Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
  4. step-4
    Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
  5. step-5
    Place plates in steamer and steam for 10-12 minutes over medium flame.
  6. step-6
    After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
  7. Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
Directions for Tempering:
  1. step-7
    Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
  2. step-8
    Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
  3. step-9
    Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.
Tips and Variations:
  • Make sure that steamer is properly heated (at least 4-5 minutes) before placing the plates filled with batter in it otherwise dhokla will take more time to cook and may not turn spongy.
  • If you want to prepare dhokla in batches (for given amount of batter), then follow the given steps.
    1. Prepare batter without adding Eno salt and divide it into two equal portions.
    2. Add 1/2 teaspoon Eno fruit salt in one portion, whisk well for a minute and pour it immediately into greased thali.
    3. When first batch is cooked, add 1/2 teaspoon Eno fruit salt in remaining batter and follow the same process as mentioned above.
  • After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
  • Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.
  • To prepare Amiri khaman, crumble dhoklas, pour tempering over it, sprinkle sev, pomegranate seeds and cashew nuts. Mix well and serve.
Taste: Sour and Mild Sweet
Serving Ideas: It tastes best with green chutney. It can be served with a tea/coffee as a perfect breakfast snack.
Author:

62 Comments


Apr 03, 2015  by Arpita prasad
If I have no steamer, how can I make the dhokla? When I put the pan in the steamer, is it necessary to cover with the lid or not?

Response: Hi Arpita, I didn't get your second question. Does it mean plate instead of pan?

Follow the given steps to cook dhokla without steamer.
1. Take a deep and broad vessel (broader than dhokla plate) with a lid. The plate should be smaller than the vessel in which we want to steam them.
2. Pour 1-2 glass water in the vessel and then put a dhokla plate (filled with batter) over small stand in it and then cover with a lid.
3. Steam it for the time given in the recipe.


Apr 01, 2015  by Sonu
Is the amount of baking soda same if we are using it instead of eno? And, please tell in grams in place of cup.

Response: Hi Sonu, you can use baking soda (1/2 teaspoon with 1 teaspoon oil) instead of eno in this recipe. I have already posted the answer about baking soda in detail in the response of previous comment.
Regarding the measurement, 1 cup gram flour is equal to 140-150 grams (approx. value). We have used the cup measurements for the ease of convenience in all recipes. It is hard to measure some ingredients in grams because of small quantities or liquid ingredients.


Mar 29, 2015  by Trisha Bansal
This recipe is really helpful but I would like to ask a question that does sesame seeds are required?

Response: Hi Trisha, if sesame seeds are not available then you can skip them.


Mar 28, 2015  by Neha
Hi I am allergic to yoghurt. Can it be replaced with anything else for the sour taste?

Response: Hi Neha, yoghurt is used in the recipe to make the dhokla soft and little sour in taste. You can add lemon juice to get the sour taste (according to your taste) instead of yogurt.


Mar 27, 2015  by Divya
CanI use baking soda in place of ENO?

Response: Hi Divya, you can use baking soda instead of eno in this recipe. I have already posted the answer in the response of previous comment. You can read the detailed answer here. - Use Baking Soda instead of Eno to make Dhokla.


Mar 07, 2015  by Sumayya
Hi, I have a question. How does the dhokla become sweet? I have tasted so many times in the restaurants it's sweet. How does it turn sweet without adding sugar? Please help me.

Response: To make the sweet dhokla, sugar is added while making tempering along with water. As dhokla absorbs the tempering mixture and tastes sweet.


Mar 04, 2015  by Sumayyah
Thank you for the wonderful recipe :)! I had a few questions please so it would be great if you could clarify. For the dahi, does it matter if we use low fat or full fat? Should the dahi be at room temperature or doesn't matter? Can we also steam the whole batter in one thali instead of two ? What kind of thali do you use? Can we use baking trays like tefal? Also, when you say toss the pieces gently after adding tempering, should we remove in a diff pan and actually toss them around so tempering reaches till inside ?

Response: Hi, your answers are given below.
1. You can use any dahi.
2. Dahi at room temperature would be preferable but it does not make much difference because we are adding it in small quantity.
3. If your thali is big enough then you can steam the whole batter in one thali. Make sure to not fill the batter more than 1/2 inch thickness because it will take more time to cook.
4. You can use any steel or aluminum plate or aluminum cake mold.
5. Yes, toss the dhoklas in a large vessel so tempering riches till inside.


Jan 29, 2015  by Asha Chaudhari
I tried today dhokla recipe. It's wonderful recipes. Thanks.

Dec 16, 2014  by vandana pawar
Hi, I tried khaman and got success.
I am very much happy, as it was very spongy and tasty. Thanks for sharing this recipie.

Dec 14, 2014  by Mimi
How can we make this dhokla using pressure cooker? Please guide me.

Response: Hi, I have already posted the answer in previous comments response section. You can read it here.


Dec 11, 2014  by Edna card
Hi, I made dhoklas. While making it I added a pinch of haldi, the dhokla turned out good but after the dhokla cooled down the color turned light brown. Is it necessary to add any food color so that I get the yellowish color?

Response: Hi Edna, the brownish color you got is due to the reaction between haldi (turmeric powder) and baking soda or eno. It happens if the amount of turmeric powder or baking soda is more. So, if you want to get yellowish color, add only a pinch of turmeric powder.


Dec 07, 2014  by Pooja
Thank you for a wonderful and easy recipe. I tried that serves four and that was fabulous. But when I make this recipe with double quantity i.e. that serves eight then for how much time I have to cook for I mean while even cooking it for 20 minutes on medium flame, the knife doesn’t come out clean and I have to wait for another six to eight minutes. What should I do? Please clarify my doubt.

Response: Hi Pooja, if you want to make dhokla for eight servings or more then that follow the rules given below.
1. You have to prepare dhokla in batches (see tips section). If you prepare the batter for 8 servings (double the recipe), divide the batter (before adding eno fruit salt) into two portions. Add 1-teaspoon eno in one portion, stir for a minute, then pour batter into two plates, and cook. After cooking the first batch, add 1-teaspoon eno in remaining batter and follow the same process.
2. According to the size of steamer and number of plates fits into your steamer, divide the batter, add the eno salt according to quantity of batter and cook it in batches.
3. Make sure to fill each greased plates up to 1/2 inch height (not more than 1/2-inch otherwise, it will take more time to cook).


Dec 02, 2014  by Isha
This is awesome. It came out so good and tasty. Now, I am excited to try some of your recipes you have posted here. Thank you for sharing.

Nov 25, 2014  by Monika
Hello, I am Monika. I tried to make khaman dhokla at home and I got succeed in this but I love nylon khaman. Please tell me the recipe of nylon khaman. Please, please, please.....

Response: Hi Monika, follow our vati dal khaman dhokla recipe (chana dal dhokla) to make nylon khaman at home.


Nov 23, 2014  by Nisha
Please advise what is alternate for eno fruit salt as I stay in Middle East and we don’t get eno fruit salt here. Can I use baking soda?

Response: Hi Nisha, you can use baking soda instead of eno in this recipe. I have already posted the answer in the response of previous comment. You can read the detailed answer here. - Use Baking Soda instead of Eno to make Dhokla.


Nov 06, 2014  by pishal
Awesome dude, this dhokla is too soft and tasty. Thank you.

Nov 01, 2014  by maryam surti
I tried making this recipe but failed badly, my dhokla went hard and was not fluffy enough.

Response: Hi Maryam, sorry to hear about that your dhokla didn't turn good. I have already posted the answer in previous comments response section. You can read it here - how to make soft and fluffy dhokla.


Oct 16, 2014  by Pri Adivarekar
It sounded yummy so i tried it but when i checked it was little bit fluffy yet wet from inside. I used pressure cooker to cook it m steam it around 20 minutes. What went wrong?

Response: Hi Priti, did you use pressure cooker with whistle or without whistle? Did you heat the pressure cooker (after adding the water in cooker) for 4-5 minutes before placing dhokla plates into it?


Oct 10, 2014  by manjula
i am a south Indian. i love dhokla very much. today I saw this recipe and immediately tried it. It came very well soft and spongy.... my husband also liked it very much. thank you very much sharing this recipe.

Oct 08, 2014  by Shairy
Awesome recipe, I don't cook often but it worked out the first time :) Thanks for sharing it.

Sep 29, 2014  by Tahera
I tried khaman and khandvi .....its awesome...thank you for posting this recipes

Sep 22, 2014  by Shilpashree
Hi, I tried it and it worked out in 1st time itself! Loved it! Thanks for your effort!

Sep 19, 2014  by Namrata
I made dhokla in microwave for 4 minute on high power, it cooked from outside but not from inside. Its inner layer was wet like batter. What is the reason? please tell me.

Response: Hi Namrata, time required to cook in microwave depends on the shape, thickness and type (plastic or glass) of utensil used, how much you fill the container and the microwave model. Dhokla turns hard if you over cook it in microwave. Personally I prefer the steaming method to cook it to get perfect softness and sponginess, so I would suggest you to make it by following the steam method as given in the above recipe.

In your case, it looks like it didn't cook in 4 minutes, so when you make it next time, cook it a little bit longer (more than 4 minutes) until toothpick inserted comes out clean. After 4 minutes of cooking, check the dhokla at every 30 seconds interval with a toothpick to prevent it from over cooking. Cover the container with a lid to prevent top surface from turning hard while cooking in microwave.


Sep 14, 2014  by mahima
Khaman was nice but it is sour and salty...I don't know why...please reply...I have followed same quantity as given above.

Response: Hi Mahima, if you have used the lemon flavored eno salt, it may taste little bit sour. When you prepare the dhokla next time do not forget to use "plain eno (non-flavored)", reduced the amount of salt according to your taste and do not forget to add sugar in the tempering.


Sep 14, 2014  by Hari
Excellent recipe. I made it 4 times over the past month, my friends are raving about it. Thanks!

Sep 12, 2014  by MOORTHY
One cup means you are referring to tea cup
or any specific quantity say 150 gms etc
please clarify.

Response: Hi, 1 cup gram flour is equal to 140-150 grams (approx. value).
It is not a tea cup. All recipes use 250 ml size cup (Indian style measurement set) measure all ingredients. You can easily find the measurement cup and spoon set in any grocery or kitchen store or online.


Sep 05, 2014  by Sangeeta
Hi
second time I tried your dhokla. Really it made very tasty and yummy.
thanks.

Aug 26, 2014  by mubina
Today I tried your dhoklas..... it was very delicious...luv your all recipes with good presentation...

Aug 24, 2014  by mohan
perfect recipe.... my mother can make dhokala easily with this recipe... thanks for sharing !!

Aug 04, 2014  by hafsa
actually i don't know the Indian cooking so please guide me... I made the dhoklas but it remained uncooked. I kept them for approx 30 mins...and fruit salt is not available in my city so can I use something else in place of it and third thing is that what is rava? plz guide me, I shall be highly thankful to u.

Response: Hi, you can get the fruit salt (Eno brand or any other) from any medical store (if you are in India). If it is not available then you can use 1/2 teaspoon baking soda as its replacement. Rava (sooji/semolina) is the white colored coarse textured flour prepared from wheat. You can find it in any Indian grocery store. If it is not available then you can replace it with same amount of gram flour.


Jul 28, 2014  by Meenakshi
Tried this yesterday, nice and fluffy dhoklas. Had little problem in removing the pieces from the container used for cooking. Used pressure pan to cook. Thanks, will now try the other one using chana dal.

Response: Hi Meenakshi, thanks for trying the recipe. To easily remove the dhokla from the container - 1) Grease the container properly with oil and 2) Let dhokla cool for 5-7 minutes before removing from the container.


Jul 19, 2014  by garima aggarwal
its really a very gud receipie..but my dhokla got bitter..i tried it for aboutt 5 times but same problem occurs every time. what should i do? why it is kadwa kadwa..:(

Response: Hi Garima, this could happen if gram flour you are using is very old and stale. Dhokla will turn bitter if the flour is old (taste the raw gram flour and if it tastes bitter or smell bitter then it is old and has passed its usable date).


Jul 15, 2014  by mussarat
I want to try this recipe but can I bake it in the oven instead of steaming it please guide..

Response: No, you cannot bake it in oven but you can cook it in microwave. To cook it in microwave see the response provided to the following comment for the answers about making it in microwave.


Jul 12, 2014  by Ajinkya Domke
Whats the difference between khaman dhokla and vati dal khaman dhokla

Response: Khaman Dhokla is an instant type dish made from gram flour while Vati Dal Khaman Dhokla is made from chana dal (husked black gram splits) which takes extra time of soaking chana dal and fermenting the batter.


Jul 12, 2014  by Ajinkya Domke
How much thickness of batter is good??? To make it spongy

Response: Batter should not be too thick or not too thin. It should have medium thickness like idli batter.


Jul 12, 2014  by Ajinkya Domke
The curd you mentioned above
Can we take "kadhi dahi" for it which is easily avilable in the market

Response: Yes, you can use homemade dahi or store bought dahi.


Jul 09, 2014  by Ajju Domke
The eno fruit soda you mentioned in it is the same which is available in any medical shop.

Response: Yes, Ajju the eno fruit salt used in this recipe is same which is available in medical shop. You can also get it from any grocery store. Use either lemon flavored eno or plain eno while making dhokla.


Jul 06, 2014  by Jayshree
Awesome recipe, it came out very well spongy & tasty. all my family members liked it. Thank u for posting this wonderful recipe.

Jul 02, 2014  by ekta
I tried dhokla with same recipe but it didn\'t rise at all although i mixed eno well.

Response: Hi ekta, did the batter rise after adding the eno fruit salt? Eno works as an active agent in this recipe, batter will not rise in volume or bubbles will not appear on surface if eno is expired. Eno fruit salt has a shelf life so check If it is expired or not before adding it into the batter. Add a pinch of eno in a small bowl of water and if bubbles appear on the surface then it it good to add in batter otherwise it is expired.


Jun 27, 2014  by anchal
I have added proper amount of tempering still it was dry from center.

Response: Hi Anchal, thanks for trying the recipe. Please see the response provided to the following comment for the answers about making spongy dhokla. I would like to suggest you the traditional recipe of khaman (vati dal khaman dhokla - khaman made from chana dal) which takes extra time (soaking of chana dal) but the result will be outstanding and you will never go wrong.
vati dal khaman - http://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/


Jun 27, 2014  by anchal
Hello
I had tried dhokla
it was gud but not that much as in market
It was not very sponge i don know why?

Jun 19, 2014  by shazia khan
can i use soda in it instead of eno salt??

Response: Yes Shazia, you can use baking soda instead of eno fruit salt in this recipe. Mix 1/2 teaspoon baking soda with 1 teaspoon oil and 1.5 tablespoon water in a small bowl and heat it for 30 seconds over medium flame. Add this mixture in batter in step-3 and mix properly.


Jun 14, 2014  by chethana
Dokla taste was good but it was a little bit hard it did not come as spongy type. Don\'t know what went wrong.

Response: Hi Chethana, thanks for trying the recipe. To make soft and spongy dhoklas follow the below tips. I hope you will get the answer.
1. Do not decrease the quantity of eno fruit salt.
2. Do not keep the batter idle for long time after adding eno fruit salt otherwise dhokla will not be fluffy and turn hard.
3. Measure the ingredients properly. If your batter is too thick then dhokla may turn hard. Batter should have thick pouring consistency.
4. Make sure that dhokla steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it otherwise dhokla will not turn spongy.
5. Cook it over medium flame.
6. Do not skip to add water in tempering. Pour the tempering gradually over dhoklas and toss them gently to make them soft.


Jun 11, 2014  by Spice
Hiii, thanks for this instant recipe, I cooked it today it was yummmm.

Jun 10, 2014  by preety
Plz tell me what should I do to avoid strong smell of gram flour??
and can I make it in cooker????and for what time?

Response: Hi Preety, if you do not like the smell of gram flour, make sure that gram flour is not very old. To make dhokla without using gram flour, try our recipe of dhokla made from chana dal (http://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/).
To make dhokla in pressure cooker follow the below directions.
1.Pour water 1.5-2 glass water into 3 or 5-liter capacity aluminum/steel pressure cooker and heat it over medium flame for 4-5 minutes before placing the greased plates.
2. Place small stand or a small bowl in the pressure cooker and place greased plates (filled with batter) over it. You can also use dhokla stand in the pressure cooker.
3. Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15-minutes. After 15-minutes open the lid and insert the toothpick or knife to check whether dhokla is cooked or not. If it is not cooked then cook it more for 5-minutes.
4. If you are making it in large quantity then do not forget to add water in pressure cooker in each batch.


Jun 09, 2014  by Umesh gupta
I can\'t believe this came out so beautiful & taste, and a surprise for my wife too.
she thought I bought it from shop. Thanks a lot.

Jun 05, 2014  by Suma
Very easy recipe , definitely try it today , thanks a lot for tips too.

Apr 24, 2014  by Ramya
I had prepared khaman dhokla with gits instant mix before. I tried this recipe yesterday, and they were yum & super hit. All at home thought it was made from instant mix and were surprised to know it was home made :D Thanks a lot for this wonderful recipe.

Mar 31, 2014  by PRABHJOT singh
I tried the dhokla it is very wonderful recipe .....

Mar 25, 2014  by shruti
Can I make this in microwave? If yes then for how many minutes.

Response: Yes shruti, you can make dhokla in microwave. Follow the given steps to make them in microwave.
1. Keep the batter aside for 10 minutes to settle in step-2 in above recipe (before adding eno fruit salt).
2. After 10 minutes, grease a microwave safe bowl with oil and pour batter in it.
3. Cover it with lid or plate and cook on high settings for 2.5 to 3 -minutes.
4. After 2.5-minutes, remove bowl from microwave and insert toothpick in the center to check weather it is cooked or not. If it comes out clean then it is cooked otherwise cook more for 20-30 seconds.
If you over cook them then they may turn hard so make sure that if you required to cook for more time then check them every 30 seconds.
Time required to cook dhokla may vary depending on the different microwaves settings and quantity.


Mar 01, 2014  by Unnati Raval
Thank you so much for the wonderful recipe. I tried it and it came out pretty.

Dec 06, 2013  by jyoti
It is so.... delicious. I followed this easy method with details and photos and the result is wonderful.

Dec 06, 2013  by nam
Thank you so much for the wonderful recipe. I tried it and it came out pretty well.

Aug 06, 2013  by semeen
good stepwise recipe thanks

Aug 01, 2013  by sonal
i made the khaman dhokla's today they came out excellent ....so soft n spongy..my daughter loved them... i used biscuit moulds to give them lovely shapes ..esp kids will love them ..thank you for the right recipe

Jul 15, 2013  by Sejal
Hi can u send nice surti khaman recipe please I don't like nylon khaman but I still made it I'm from Surat & live in England & I tried so many recipe from Internet but couldn't make like shop who sell in India .i told my mom to ask in shop but they don't give their recipe & I really miss my tikhha khaman

Response: Try our vati dal khaman dhokla recipe (http://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/) to make khaman like shop.


Jun 20, 2013  by Anki
Very helpful and really very easy....and not too much ingredients r needed....just normal ...which we can find easily at home....

May 31, 2013  by Dr. Lakshmi
I tried your recipe today and it came out just perfect. Excellent recipe . Thankss :)

May 02, 2013  by Samira
I make dokla but its not cook in 12 mints please tell me wt shall I do

Response: Cook it 3-4 minutes more over medium flame if it is not cooked in 12 minutes.
Heat the steamer properly before placing the batter filled plates in it for steaming (in step-5). If steamer is not heated properly, it will take more time to cook.


Apr 18, 2013  by varide
Thanks for your response. I do add water to the tempering but what happens is that from top and becomes so soft that it becomes soggy while from inside and remains dry. basically water does not go till inside. Also I cook the dhokla generally for 20 minutes..can it be the reason? as i am afraid that in 10 minutes it may not cook.

Response: After pouring tempering toss them gently until all pieces are covered with it from all sides, also do not pour entire tempering in single go. Pour and toss in few small quantities so that top surface does not become soggy. We are really thankful to you for asking this question and bringing it to our attention. We had forgotten to mention this tossing process in step-2 but now same has been included in the step.

12 minutes is sufficient time to cook and there is no need to cook for 20 minutes. Follow step-10 to check whether they are cooked properly or not and you can adjust the cooking time as required.


Apr 17, 2013  by varide
I tried this recipe but my dhokla came out very dry. though it was quite spongy.

Response: This could happen if gram flour is not fresh or it is not cooked over low flame. In this khaman recipe, tempering is essential to get rid of dryness. Add water (as per the amount given in ingredients list) while preparing tempering and pour it over cooked dhoklas and toss them gently until coated well and evenly. Khaman will absorb the water and they will turn soft and juicy.


Jul 21, 2012  by Anjali Shah
yummy photos and looks very easy to make with step by step photos.....i can\'t wait to make it at home this sunday.

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