Healthy And Tasty Gujarati Khaman Dhokla

Evergreen Gujarati Khaman Dhokla

Have you ever heard of a dish which can be eaten for breakfast, snack, and as the main course? If not, then now you will know about it, and the dish is “ Dhokla”.

It is a vegetarian culinary dish, originated from Gujarat, India and is made from fermented batter of rice and split urad dal. It is a little bit sweet in taste and moist in texture. This dish has its variant, and one of its variants is khaman Dhokla.

Gram Flour
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The ingredients of khaman dhokla are different from dhokla. Instead of urad dal and rice flour, this dish is made with gram flour, curd, lime juice, and it looks yellow in colour, and the batter is steamed first and then it is tempered with Indian spices and herbs. This dish is widely available at local sweet and breakfast corners, and it can also be made at home. Here are two types of dhokla recipes for you,i.e. khaman and tam-tam dhokla.

Per piece of dhokla consists of 81 kcal.

  • Carbohydrates 48g
  • Protein 14g
  • Fat 18g
Prepare time: 15-20 min
Cook: 20-25 min
Ready in: 50 min



Jaggery Powder
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  • 2 cups gram flour
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/3 cup curd
  • 2 tsp ginger paste
  • 1 tbsp turmeric water
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • 2 tsp fruit salt
  • Salt to taste

For Tempering

  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 1 sprig curry leaves
  • 2-3 green chillies
  • ½ cup of coconut water
  • 1 tsp sugar
  • 1 tbsp coriander leaves
  • Salt to taste
  • 1 tsp asafetida

For Tam-Tam Dhokla

  • 1 tsp sesame oil
  • 2 tsp red chilli powder
  • 1 tsp sesame seeds
  • 1 tbsp lemon juice
  • Coriander leaves
  • A sprig curry leaves
  • 1/2 tbsp mustard seeds

For khaman

  • 1 cup sides of dhokla, crumb
  • 1 tsp sesame seeds
  • Nylon sev
  • 2 tbsp coriander leaves
  • 1 tbsp tadka
  • Fresh pomegranate seeds
  • 1 tsp lemon juice

For Garnish

  • 1 tbsp fresh coriander leaves, chopped


Evergreen Gujarati Khaman Dhokla
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  1. In a mixing bowl, add gram flour, salt to taste, sugar, lemon juice, curd, ginger paste, turmeric water, turmeric powder, water as required and whisk it well to form a smooth batter and make sure the dhokla batter has no lumps.
  2. Take another bowl, add oil and fruit salt, mix well and transfer this into the batter and mix them well.
  3. Transfer it into a greased mould.

For Steaming

  1. Take a pressure cooker and remove its whistle and add water and heat it on a medium flame for 4-5 minutes.
  2. Place a small stand inside the cooker and now place the mould over it.
  3. Cover it with the lid and cook on a medium flame for 10 minutes.
  4. After 10 minutes, open the cover and insert a toothpick to check if the dhokla is cooked or not.

Note: 1. Cook for 5 minutes more if it is not cooked properly.

For Tempering

  1. Heat oil in a pan, add mustard seeds, curry leaves, asafetida, and green chilli and let it splutter.
  2. Now add coconut water, salt, sugar and coriander leaves and, mix well.
  3. Pour the tadka on the steamed dhokla.

For Tam-Tam Dhokla

  1. In a pan, heat sesame oil, add mustard seeds and curry leaves, sesame seeds and let them chirp.
  2. Now add lemon juice, lemon juice, coriander leaves and dhokla, toss it well.
Khaman Dhokla
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For Khamani

  1. In a bowl, add the crumbled sides of dhokla, sesame seeds, tadka, lemon juice, coriander leaves and mix properly.
  2. Garnish with nylon sev, pomegranate seeds and coriander leaves.

The Gujrat special khaman dhokla and tam-tam dhokla is ready to serve. Try this recipe with green coriander and mint chutney.