Simple, practical, and full of everyday flavour, Khaman Dhokla Recipe (Fluffy & Soft) is a Indian snack made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 · 4 to 5
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 1 + ¼ cup (300 ml) water
  • 1 teaspoon (5 grams) natural citric acid ((or 2 tablespoon lemon juice or use yogurt, read notes))
  • 3 tablespoon sugar
  • 1 to 1¼ teaspoon sea salt
  • 2 tablespoons (30 ml) oil ((peanut or coconut oil))
  • 1 tablespoon ginger (fine grated or ¾ tbsp paste)
  • 2 green chilies ((deseed and mince or paste, omit for kids))
  • 2 tablespoons (20 grams) fine semolina ((fine suji/ rava, to omit cut down 3 tbsps water))
  • 2 cups (220 grams) besan ((gram flour))
  • ¼ teaspoon turmeric
  • 1½ teaspoon (8 grams) Eno ((unflavored fruit salt or 1 teaspoon baking soda))
  • 1 tablespoon oil ((15 ml))
  • 1 teaspoon mustard seeds
  • 2 slit green chilies ((adjust to preference))
  • 12 curry leaves
  • 1 teaspoon white sesame seeds ((optional))
  • ¼ teaspoon hing ((asafoetida, optional))
  • 1 tablespoon sugar ((adjust to taste))
  • ½ teaspoon sea salt ((adjust to taste))
  • 1 to 1½ cup water ((240 to 360 ml))
  • 1 to 2 tablespoons raw grated coconut (or desiccated)
  • 1 to 2 tablespoons coriander leaves (fine chopped)

Method

  1. Grease a 7 to 8 inch round or square cake pan or a steel container. Line a parchment if using an aluminum or non-stick coated pan.

How to make Khaman Dhokla

  1. In a large mixing bowl, whisk together water, citric acid, sugar, salt, oil, ginger paste, chili paste and semolina, until the sugar dissolves.
  2. Place a sieve and add the besan and turmeric. Sieve and mix well to a lump free smooth batter.
  3. Whisk very well in one direction for 40 to 60 seconds. Cover and rest for 10 mins.
  4. Pour 3 cups water to a steamer and place a high-legged trivet or a rack. Bring it to a boil.
  5. When the water begins to boil, add eno and a tablespoon of water. Mix until well combined, thick and frothy, taking care not to overdo.
  6. Transfer to the greased pan and steam on a medium to medium high heat for 18 mins, until a tester comes out clean. (8 inch pan – 18 mins, 7 inch pan – 20 mins)
  7. Cool down completely on a wire rack.

Make the Tempering

  1. Heat oil on a medium flame and add mustard seeds. When they begin to splutter, add curry leaves & green chilies.
  2. When the leaves turn crisp, add sesame seeds and fry for a minute. Add hing, sugar, salt as needed and pour water.
  3. Bring to a rolling boil and mix until the sugar dissolves. Turn off and cool down to warm.
  4. When the khaman dhokla cools down, invert it on a tray and slice it to 16 squares. (If you did not use a parchment, run a knife around the sides to loosen it from the pan)
  5. Spoon the floating spices on to the khaman and pour the water all over, (optionally reserve ¼ cup to pour while serving). Garnish with coconut and chopped coriander leaves, both optional.
  6. Serve khaman dhokla with coriander/ cilantro chutney and red chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.