Quirky Foodster
  1. Back

Appetizers

Khaman Dhokla

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes (plus 20 minutes resting)
Prep
20 minutes
Cook
6
Servings

Ingredients

  • 200 g (1 3/4 cups) gram flour (besan), sieved
  • 1 tbsp semolina (sooji), fine
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • 1 tbsp lemon juice
  • 220 ml (scant 1 cup) water
  • 1 tsp fruit salt (eno) or 1 tsp baking soda mixed with 1 tsp lemon juice
  • 2 tbsp oil, plus extra for greasing
  • For the tempering:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 8-10 fresh curry leaves
  • 2 green chillies, slit
  • 1/4 tsp asafoetida
  • 150 ml (2/3 cup) water
  • 1 1/2 tbsp sugar
  • 10 g (2 tbsp) fresh coriander, chopped
  • 2 tbsp fresh grated coconut, to garnish (optional)

Method

  1. Whisk the gram flour, semolina, sugar, salt, turmeric, lemon juice and water together until smooth and lump-free; the batter should be like a thick pancake batter. Rest for 20 minutes.
  2. Grease the cake tin and set up the steamer with water to boil.
  3. Just before steaming, stir the 2 tbsp oil into the batter, then sprinkle over the fruit salt and add a tablespoon of water on top. Once it fizzes, fold in gently and quickly (do not overmix) and pour immediately into the greased tin.
  4. Steam for 15-18 minutes over medium heat, until a skewer inserted comes out clean. Cool for 5 minutes, then unmould and cut into diamonds or squares.
  5. For the tempering, heat the oil in a small pan, add the mustard seeds, sesame seeds, curry leaves, green chillies and asafoetida, and let them splutter for 30 seconds.
  6. Add the water and sugar, bring to a brief simmer, then pour the hot tempering evenly over the cut dhokla so it soaks in.
  7. Garnish with coriander and coconut, and serve at room temperature.

Introduction: Khaman dhokla is a steamed, spongy gram flour cake that is naturally free of onion and garlic, making it a
mainstay of Jain snack tables from everyday tea-time to wedding buffets. Its light, tangy-sweet flavour and
pillowy texture come from a quick fermentation with fruit salt rather than yeast, so it can be made in under an
hour.

Cultural Background: Khaman dhokla is a steamed, spongy gram flour cake that is naturally free of onion and garlic, making it a
mainstay of Jain snack tables from everyday tea-time to wedding buffets. Its light, tangy-sweet flavour and
pillowy texture come from a quick fermentation with fruit salt rather than yeast, so it can be made in under an
hour.

Tips: Work quickly once the fruit salt is added — the fizz is what makes the dhokla light and airy, and it fades fast. Pour the tempering while the dhokla is still warm so it absorbs evenly.

Variations: Add a tablespoon of finely grated raw papaya to the batter for extra softness. Top with pomegranate seeds for a festive presentation.

Storage: Keeps in an airtight container in the fridge for up to 2 days.

Reheating: Steam for 3-4 minutes to refresh, or microwave covered for 30-40 seconds.

Nutrition (approximate, per serving)
Approx. 140 kcal, 6g protein, 6g fat, 16g carbohydrate, 3g fibre per serving.

Vegetarian / Vegan
Naturally vegetarian and vegan.

FAQs:

Q: Why didn't my dhokla rise?

A: This is usually because the fruit salt has lost potency, the batter was overmixed after adding it, or it wasn't steamed immediately — work fast once it's added.

Q: Can I use baking soda instead of fruit salt?

A: Yes, mix 1 tsp baking soda with 1 tsp lemon juice as a substitute and add it the same way.

© Arscale 2026