Khaman Dhokla

Steamed soft lentil cake


For dhokla

  • 1 cup Besan / Chickpea flour
  • 2 tablespoons Rava/ Semolina
  • 1 teaspoon soda/ ENO fruit salt
  • 1 teaspoon Sugar
  • A pinch of turmeric
  • A pinch of Hing/Asafeotida
  • Salt to taste
  • 1/2 cup water / buttermilk
  • 1 tablespoon oil

For tempering

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • A sprig of curry leaves
  • 2 chopped chillies
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 teaspoon lime juice


  1. Mix besan, rava, soda, sugar, salt, hing and turmeric. Add oil and buttermilk. Mix well avoiding any lumps.
  2. Transfer part batter to greased plate (about inch plus height). Place this plate in a steamer.
  3. Allow to cook for 15-20 minutes. Once done, insert a fork and it should come out clean. Allow dhokla to cool.
  4. For the tadka, heat the oil in a pan. Crackle mustard seeds, curry leaves and green chillies.
  5. Add sugar and water. Finally, add lime juice and stop heating.
  6. Add this tadka over cooled dhoklas. Cut in desired shapes.
  7. Serve with green chutney.

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