Khaman Dhokla

Khaman Dhokla is one of Gujarat’s most beloved vegetarian snacks, with roots deeply embedded in India’s rich culinary heritage. It is believed that the original form of dhokla evolved from ancient fermented dishes made with soaked rice and lentils. Over time, Gujarati cuisine introduced a quicker and more convenient variation using gram flour (besan), which eventually became known as Khaman Dhokla.

Unlike traditional dhokla, which is prepared with rice and lentils, Khaman Dhokla is made from besan, giving it a softer, lighter, and more spongy texture. Its mildly sweet and tangy flavor, combined with its airy consistency, has made it a favorite snack across India.

Today, Khaman Dhokla is available in many delicious variations, including classic, cheese, spicy, and vegetable-infused versions. Whether served as a breakfast dish, evening snack, festive treat, or party appetizer, it remains a versatile and crowd-pleasing choice.

Let’s explore the simple method that will help you prepare perfectly soft and fluffy Khaman Dhokla at home.

Ingredients

For the Batter

• 1 cup besan (gram flour)

• ½ cup sour curd (yogurt)

• Water, as required

• 1 teaspoon ginger-green chili paste

• 1 teaspoon lemon juice

• 1 teaspoon sugar

• Salt to taste

• 1 teaspoon Eno fruit salt

• ¼ teaspoon Shalimar's Chef Spices Turmeric Powder

  
  

For the Tempering

• ½ teaspoon white sesame seeds

• 1 teaspoon mustard seeds

• 8–10 curry leaves

• 2–3 green chilies, slit

• 1 teaspoon sugar

• ¼ cup water

• 1 teaspoon lemon juice

• 1 teaspoon Shalimar's Sunflower Oil

  
  

For Garnishing

• Fresh coriander leaves, finely chopped

• Grated coconut (optional)

  
  

Method

In a mixing bowl, combine the besan, Shalimar's Chef Spices Turmeric Powder, curd, water, ginger-green chili paste, lemon juice, sugar, and salt. Whisk well to form a smooth, lump-free batter. Cover and let it rest for 15–20 minutes.

Meanwhile, preheat a steamer. Add the Eno fruit salt to the batter and mix gently. Immediately pour the batter into a greased steaming tray or dish.

Steam on medium heat for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool slightly, then cut into squares or diamond-shaped pieces.

For the tempering, heat Shalimar's Sunflower Oil in a small pan. Add the mustard seeds, sesame seeds, curry leaves, and slit green chilies. Once they begin to splutter, add the water mixed with sugar and lemon juice. Bring it to a quick boil.

Pour the warm tempering evenly over the dhokla pieces. Garnish with fresh coriander leaves and grated coconut before serving.

Serve soft and fresh as a wholesome snack or appetizer.