Khaman Dhokla (Soft Steamed Gram Flour Cake from Gujarat)
کھمن ڈھوکلا (گجرات کا نرم بھاپ میں پکا بیسن کا کیک)
Dhokla is Gujarat's signature snack: soft, yellow, sponge-like squares of steamed , bright with lemon and a hint of sweetness, finished with a sizzling of mustard seeds, curry leaves and green chillies and a splash of sweet-sour water that soaks in and keeps it moist. Instant *khaman* dhokla rises with fruit salt (Eno) or baking soda, so it's ready in 30 minutes with no fermenting. It's steamed, not fried, and naturally gluten-free.
- ⏱ Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Set up a steamer: bring 2–3 cm of water to a boil in a wide pot with a rack or stand. Grease a 20 cm round tin.
Whisk the besan, semolina, sugar, salt, turmeric, ginger-chilli paste, lemon juice, oil and water into a smooth, thick batter. Rest for 10 minutes.
Just before steaming, add the fruit salt and a spoon of water on top of it, and stir quickly in one direction. The batter will foam and double. Pour straight into the tin.
Steam covered on medium-high for 15–18 minutes until a toothpick comes out clean. Cool for 5 minutes and cut into squares.
For the , heat the oil and crackle the mustard and sesame seeds. Add the curry leaves, chillies and , then carefully pour in the water and sugar and bring to a boil. Spoon evenly over the dhokla so it soaks in.
Garnish with coconut and coriander and serve with green chutney.
Kitchen notes
Add the fruit salt only when the steamer is ready; the bubbles start fading within a minute.
If the dhokla turns reddish, there's too much baking soda for the amount of lemon. Use fruit salt for the most reliable result.
Don't open the lid for the first 12 minutes or it may sink.
Gujarat’s teatime snack
Gujarati food is famous for its balance of sweet, sour and salty, and dhokla captures it perfectly. It’s eaten for breakfast, at teatime and at weddings, sold by the kilo in farsan (snack) shops, and packed for train journeys. Gujarati communities abroad, from London to Nairobi, have made it known worldwide.
How it rises
Instant khaman relies on a quick chemical reaction: fruit salt or baking soda reacts with the lemon juice and produces bubbles. The batter must go into the steamer immediately, while it’s full of air. That’s why everything else should be ready first.
The tempering water
The sweet-sour water poured over at the end is what makes dhokla moist and slightly glossy. Spoon it on slowly so it soaks into every square. Some cooks add a squeeze of lemon to it as well.
Serving
Serve with green chutney, fried green chillies and a cup of masala chai. For another steamed Gujarati snack, try khandvi.
Questions people ask
What's the difference between khaman and dhokla?
Strictly, dhokla is made from a fermented rice and lentil batter, while khaman is the instant gram flour version. Outside Gujarat, both are called dhokla.
Can I make dhokla in a microwave?
Yes. Microwave the batter in a greased dish for 4–5 minutes on high, then add the tarka.
Nutrition (estimate, per serving)
- Calories
- 250
- Protein
- 10 g
- Fat
- 10 g
- Carbs
- 31 g
