Khaman Dhokla

Begin by greasing a steamer pan with oil.

For the batter, take gram flour in a mixing bowl.

Add turmeric powder, asafoetida, ginger paste, green chili paste, sugar, salt and lemon juice. To know more, swipe up!

Add water and oil, mix well and make a thick, smooth flowing batter.

Next, add semolina or rava.

Whisk well to create a thick, smooth and lump-free batter.

The batter should be thick yet flow easily off, of the whisk. If the batter becomes thin, add some more gram flour.

Next, add fruit salt. You can use baking soda too instead.

Stir the fruit salt into the batter briskly, but quickly.

Mix the fruit salt evenly in the batter, or else you will get an uneven texture in the khaman dhokla.

The fruit salt will make the batter frothy. So, work quickly to whisk it in thoroughly.

Pour the prepared batter in the greased pan.

Gently shake so that the batter evens out in the pan.

Place the pan in a steamer, electric rice cooker or pressure cooker.

Steam for 15 to 20 minutes in an electric rice cooker. To know more, swipe up!

Check the doneness by inserting a toothpick. To know more, swipe up!

Let the dhokla turn warm or cool completely. Slide a butter knife along the edges to release it from the pan. Place a plate on top of the pan.

Then, quickly invert the pan.

If greased well, the dhokla will easily slide out onto the plate.

Begin slicing the khaman dhokla into squares.

For the tempering, heat oil in a small pan.

Add mustard seeds and allow the seeds to crackle.

Add curry leaves, cumin seeds and chopped green chili.

Stir, add white sesame seeds and fry for some seconds.

Next, switch off the heat and add water.

Switch on the heat and add sugar.

Stir and allow the mixture to come to a boil. Make sure that the sugar is dissolved.

Pour the tempering immediately over the khaman dhokla evenly.

Garnish the khaman dhokla with chopped coriander leaves and grated coconut.

Serve khaman dhokla right away. For more recipes, visit