My Mom’s Khaman Dhokla recipe


Gram flour (besan) – 2 cups
Yogurt beaten – 1 cup
Salt to taste
Turmeric powder  – 1/2 tsp
Green chilli-ginger paste – 1 tsp (optional)
Oil – 2 tsp
Lemon juice – 1 tsp
Curry leaves – 4 to 5
Fruit Salt (eno) – 1 small packet
Soda bicarbonate – 1 tsp
Mustard and seasame seeds – 2 tsp
Fresh coriander leaves and green chillies chopped – 2 tsp
Coconut scraped – 1/2 cup (optional)

You can also watch it here in making @ my youtube channel


  1. Take gram flour in a bowl. Add yogurt , lemon juice , 1 tsp oil and approximately 1/2 cup of warm water and mix. Avoid lumps. Add salt and mix again.
  2. Leave it aside for 1/2 hour . add turmeric powder and green chilli-ginger paste.
  3. Put a stand in a big pan  , add water , Grease a thali and put inside it cover it and let it steam for some time.
  4.  Add sodium bicarbonate and fruit salt in to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
  5. I used cooker separator vessel instead of thali so that it does not over flow out of the thali.
  6. Cover with the lid and steam for ten minutes. When a little cool invert it in to a plate, cut into squares.
  7. Heat remaining oil in a small pan. Add mustard and seasame seeds. When the seeds begin to crackle add curry leaves and asafoetida, remove add 2 tsp of water and a pinch of salt and pour over the dhoklas.
  8. Garnished with chopped coriander leaves and grated coconut.

Serve with tamarind date chutney



5 Comments Add yours

  1. This is by far my most favorite breakfast item! They look delicious 🙂

    Liked by 1 person

  2. Reblogged this on meeraskitchen and commented:

    Video link added


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