Khaman Dhokla is a traditional Gujarati delicacy, beloved for its soft, spongy texture and delightful flavor. Made primarily from gram flour (besan), this savory steamed snack is not only a treat for the palate but also a nutritious option, as it is rich in proteins and carbohydrates. Traditionally served during breakfast or dinner, Khaman Dhokla is versatile and works just as well as a light mid-afternoon bite or a satisfying tea-time snack.

Years ago, I often relied on the ready-made Khaman Dhokla mix by Tarla Dalal, which produced consistently flavorful and well-textured dhoklas. These mixes were a staple in my kitchen, especially when hosting guests, as they made for an easy yet impressive starter. Unfortunately, I’ve been unable to find this particular mix on grocery shelves in recent years. The alternatives I tried didn’t quite live up to the same standard, which inspired me to explore making Khaman Dhokla from scratch.

After experimenting with several recipes, I found one that perfectly replicates the soft, fluffy texture and balanced flavor I love. With a few tweaks of my own, I’ve created a version that has become a household favorite. The key to great dhokla lies not just in the steaming process but also in the tadka (tempering). A well-prepared tadka elevates the dish to a whole new level. I was especially impressed with the method of adding sugar and lemon juice directly into the tempering. When this mixture is poured over the steamed dhoklas, it imbues them with a wonderful combination of sweet, tangy, and nutty flavors that make every bite irresistible.

What makes Khaman Dhokla truly special is its adaptability—it can be enjoyed as a standalone snack or paired with mint chutney or sweet tamarind chutney for added zest. Its lightness and vibrant flavors make it a crowd-pleaser at any time of the day.

Recipe Source: Adapted from Archana’s kitchen

Ingredients:

• 1 cup gram flour/besan
• 1/2 cup yogurt/curd/dahi ( I used low fat)
• 1/2 cup water
• 1 tsp ginger+green chilli paste
• 2 Tbsp oil
• 1 tsp Eno fruit salt
• Salt to taste

For tempering 

• 1 tsp mustard seeds
• 1 tsp cumin seeds  (optional)
• 5-6 curry leaves
• 2-3 dried red chillies
• 1 tsp sugar
• Juice of half a lemon
• 3-4 tsp Oil

Garnish 

• 1-2 Tbsp grated coconut
• 1 Tbsp coriander leaves (chopped)

Method:

• In a big bowl, add the besan, salt, oil, eno fruit salt and mix with spoon. Add the yogurt, water and whisk it well. This batter should be little thick.
• Heat a pressure cooker with enough water in the bottom. Grease dhokla thalis or a round container that fits in the pressure cooker.
• Note: I use the round steel vessel that is used for cooking rice in the cooker.
• Transfer the prepared batter to this until it is 2/3 full. Remember after the dhoklas are steamed they will puff up.
• Steam for 12 – 15 minutes with lid covered (but without the weight/whistle).
• After 15 minutes, turn off heat and allow it to rest for 5 minutes in the cooker itself with lid opened. Take it out and keep aside. 

Seasoning/ Tadka

• Heat oil in a small pan and add the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds crackle. Add the dried red chillies and turn off the heat.
• Slowly add the water, sugar, salt and lemon juice to the prepared seasoning.
• Using a small spoon pour it evenly over the steamed and cooled dhokla. Let it rest for a little while.
• Cut them into desired shapes square or diamond and garnish with coriander leaves and coconut before serving.