Khaman Dhokla – The Classic Gujarati Snack Everyone Loves
Soft, fluffy, and perfectly spongy – Khaman Dhokla is one of India’s most loved vegetarian snacks. Originating from the vibrant state of Gujarat, this savory steamed cake made from gram flour (besan) is light, healthy, and full of flavor. Whether it’s breakfast time, evening tea, or a festive occasion, dhokla fits every mood and moment.
In this post, we’ll dive deep into how to make soft and spongy khaman dhokla at home using simple ingredients and a foolproof method. You’ll also find tips to get that perfect rise, flavor variations, serving ideas, and answers to common dhokla questions – all in one place.
What is Khaman Dhokla?
Khaman Dhokla (often just called “dhokla”) is a steamed, savory cake made from besan (chickpea flour) and leavened with Eno or baking soda to create an airy texture. After steaming, it’s topped with a flavorful tempering of mustard seeds, curry leaves, and green chilies, giving it that classic Gujarati touch.
Unlike traditional fermented dhokla, which uses rice and lentil batter and requires hours of fermentation, Khaman Dhokla is an instant version – quick to prepare and ready in under 30 minutes.
Why You’ll Love This Recipe?
- Instant & Easy: No fermentation needed – ready in 30 minutes.
- Soft & Spongy: Light as air, thanks to Eno fruit salt.
- Healthy & Gluten-Free: Made with chickpea flour, steamed (not fried).
- Perfect Any Time: Great for breakfast, snacks, or festive spreads.
- Customizable: You can add veggies, tempering styles, or serve with different chutneys.
The Secret to Perfect Dhokla
The magic of a good dhokla lies in its texture – soft, porous, and fluffy yet firm enough to hold shape.
Here’s what ensures that:
- Fresh Batter: Always prepare batter just before steaming.
- Right Consistency: Not too thick, not too watery – pourable like pancake batter.
- Add Eno Last: Add it right before steaming; mix gently and immediately pour.
- Steam on Medium Heat: Too high will cook unevenly, too low won’t rise well.
- Don’t Overcook: 15-20 minutes is usually perfect.
Types of Dhokla You Can Try
While this recipe is for the classic Khaman Dhokla, there are many delicious variations across India:
- Rava Dhokla: Made with semolina (suji), slightly grainy in texture.
- Moong Dal Dhokla: Made from ground moong lentils for extra protein.
- Khatta Dhokla: Uses fermented rice and lentil batter, tangy and soft.
- Sandwich Dhokla: Layers of white and yellow dhokla with chutney in between.
- Instant Besan Dhokla: Quick and easy version with basic pantry staples.
Each has its own charm, but Khaman Dhokla remains the easiest and most loved version – ideal for beginners and seasoned cooks alike.
Serving Suggestions
Dhokla tastes best when served warm or at room temperature. Pair it with:
- Green chutney (coriander-mint chutney)
- Sweet tamarind chutney
- A sprinkle of sev or pomegranate seeds for festive presentation
- A hot cup of masala chai for the perfect tea-time combo
You can also pack dhokla in tiffin boxes, or serve it as a starter during parties and gatherings.
Storage Tips
- Store leftover dhokla in an airtight container in the fridge for up to 2 days.
- Steam or microwave for 30 seconds before serving to make it soft again.
- Avoid refrigerating before adding tempering – always add it fresh.
Health Benefits of Khaman Dhokla
Khaman Dhokla is not just tasty – it’s also nutritious:
- High in protein and fiber from chickpea flour
- Low in fat, since it’s steamed and not fried
- Naturally gluten-free and vegetarian
- A light snack that keeps you full longer
This makes it a wonderful guilt-free snack for weight-watchers and those looking for healthy Indian recipes.
Fun Fact About Dhokla
Did you know?
The word Dhokla is mentioned as early as the 1066 CE in Gujarati literature. Over centuries, it evolved from a fermented rice-lentil snack into various quick versions – with Khaman Dhokla being the modern, instant adaptation loved across India and abroad.
Whether you’re a beginner learning to cook or someone looking for authentic Indian snacks, Khaman Dhokla is a recipe that never fails. It’s healthy, flavorful, and incredibly satisfying. Once you make it at home, you’ll never go back to store-bought ones!
Now, let’s get into the step-by-step recipe for making soft and fluffy Khaman Dhokla – straight from Cook With Teena’s kitchen.
Dhokla Recipe
Equipment
- Steamer or Idli Cooker – To steam the dhokla (you can also use a large deep pan or pressure cooker without whistle).
- Dhokla Plate / Flat Round Pan – A steel or aluminum plate that fits inside your steamer.
- Mixing Bowl – To prepare the batter.
- Whisk or Spoon – For mixing the batter smoothly.
- Katori (small bowl) – To measure and pour the batter if needed.
- Spatula or Knife – For cutting the dhokla into pieces after steaming.
- Small Pan / Tadka Pan – For preparing the tempering (mustard seeds, curry leaves, etc.).
- Ladle / Spoon – To pour the tempering evenly over dhokla.
- Toothpick or Knife Tip – To check if the dhokla is steamed properly.
- Serving Plate / Tray – For final presentation and garnishing.
Ingredients
For the Batter:
- 1 cup gram flour besan
- 1 tablespoon semolina rava/suji – optional for texture
- 1 tablespoon sugar
- 1 teaspoon salt or as per taste
- ¼ teaspoon turmeric powder
- 1 teaspoon lemon juice or citric acid – ¼ tsp
- 1 teaspoon Eno fruit salt or baking soda
- ¾ cup water adjust for a smooth batter
For Tempering (Tadka):
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- –2 green chilies slit
- –10 curry leaves
- ½ cup water
- 1 teaspoon sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh coriander leaves finely chopped
- Grated coconut optional
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, combine besan, semolina, sugar, and salt.
- Add lemon juice and water gradually to make a smooth, lump-free batter.
- Just before steaming, add Eno fruit salt and mix gently in one direction. The batter will become frothy and light.
Step 2: Steam the Dhokla
- Grease a dhokla plate or any flat-bottomed pan with a few drops of oil.
- Pour the batter into the plate and tap lightly to even it out.
- Place in a steamer and steam for 15-20 minutes on medium heat.
- Check with a toothpick – if it comes out clean, it’s done.
- Let it cool slightly, then cut into square or diamond pieces.
Step 3: Prepare the Tempering
- Heat oil in a small pan. Add mustard seeds and let them crackle.
- Add green chilies and curry leaves – sauté for a few seconds.
- Add ½ cup water, sugar, and lemon juice. Mix well and bring to a quick boil.
- Pour this tempering evenly over the steamed dhokla.
Step 4: Garnish & Serve
- Sprinkle chopped coriander and grated coconut on top. Serve warm or at room temperature with green chutney or sweet tamarind chutney.
Notes
Tips for Perfect Dhokla:
- Always add Eno right before steaming for best sponginess.
- Don’t overmix after adding Eno; it can deflate the batter.
- For extra flavor, you can add a pinch of turmeric or ginger-green chili paste to the batter.
- If you don’t have a steamer, use a large pan or cooker (without whistle).