khaman dhokla


A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Servings - 6
Difficulty Level - Easy
Preparation Time - 5 mins
Cook Time - 20 mins


  • 150 g Master Cook besan (chickpea flour)
  • 1 ginger, finely chopped
  • 2-3 green chillies, finely chopped
  • Pinch of turmeric
  • Pinch of asafoetida
  • 5-10 g baking soda or eno
  • Salt to Taste
  • 1 lemon, juiced
  • 250 ml water
  • 30 ml oil
  • 80 ml water
  • 5 g Master Cook mustard seeds
  • 10-12 curry leaves
  • 10 g sugar
  • Coriander, for garnish

Nutrition Facts

Servings: 6
Amount per serving
Calories 146
% Daily Value*
Total Fat 6.4g 8%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 565mg 25%
Total Carbohydrate 16.9g 6%
Dietary Fiber 3g 11%
Total Sugars 4.2g
Protein 5.6g
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 261mg 6%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

  • Grease a pan to fit inside a steamer. Boil water in the steamer. It should bubble when the batter is ready to be placed inside.
  • Mix together besan, turmeric, asafoetida, lemon juice, ginger, chillies and salt.
  • To this, add water to form a thick, pour-able batter and whisk until there are no lumps.
  • Add baking soda or eno to this mixture and whisk until it combines. It will start to bubble.
  • Transfer to the pan and place in the hot steamer. Steam for 20-25 minutes or until cooked from within.
  • When cooked, run a blade through the sides to release khaman from the mold. Flip onto a plate.
  • Heat oil in a pan and crackle mustard seeds. Add curry leaves to this and let crisp completely.
  • Carefully, add the 80 ml of water to this and the sugar. Mix until the sugar dissolves.
  • Pour over the khaman evenly and generously. Garnish with coriander leaves and serve.

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