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Looking for the perfect Gujarati Khaman Dhokla recipe that’s soft, spongy, and bursting with traditional flavors? You’re in the right place! This easy steamed dhokla recipe is a popular Gujarati breakfast and healthy Indian snack made from besan (gram flour) and minimal oil—making it both light on the stomach and big on taste.
Whether you’re planning a quick tea-time snack, a festive breakfast, or a lunchbox favorite, this instant khaman dhokla recipe without eno (with alternatives!) will guide you step by step. You don’t need a steamer or any fancy tools—just a few basic ingredients and 20 minutes!
From how to make soft khaman at home to tips for the perfect dhokla tempering, this post covers everything you need for a foolproof dhokla that never fails.
About Gujarati Khaman Dhokla
Khaman Dhokla isn’t just a dish—it’s an emotion for every Gujarati household! This fluffy, steamed snack made from besan (gram flour) is a timeless classic that has won hearts far beyond Gujarat. Served with green chutney and tempered with mustard seeds and curry leaves, it’s the kind of recipe that feels like a warm hug on a plate.
Though often confused with its cousin “white dhokla” (also known as idra), Khaman Dhokla has a distinct identity. It’s brighter in color, softer in texture, and slightly tangy-sweet in flavor. This version became popular in the mid-20th century when instant cooking methods like adding citric acid or lemon juice with baking soda became a household trick for that perfect rise. Since then, it has become a go-to snack for breakfast, lunchboxes, and even party appetizers.
What makes Gujarati Khaman Dhokla special is not just its taste, but also how simple and healthy it is. With no deep frying involved, it’s a low-calorie Indian snack that’s perfect for clean eating. And the best part? You can make it in just 20 minutes using everyday ingredients.
Ingredients – Gujarati Khaman Dhokla
Gram flour (besan) – 3 cups
Salt – 1 tsp
Sugar – 2 tsp
Citric acid – 1 tsp
Water – 2½ cups
Some boiling hot water
Baking soda – 1 tsp
For Tempering (Tadka)
Oil – 2 tsp
Mustard seeds – 1½ tsp
Green chillies – 3-4
Curry leaves – 9-10
Water – 1½ cups
Salt – ½ tsp
Sugar – 4 tsp
Lemon – ½
How to Make Gujarati Khaman Dhokla
1. Take khaman mold. Grease it with oil.
2. Fill your steamer vessel (or mold base) with water.
3. Insert the steaming tray.
4. Take a large bowl and place a sieve over it.
5. Sift 3 bowl gram flour.
6. sift well.
7. Add 1 tsp salt.
8. Add 2 tsp sugar.
9. Add 1 tsp citric acid.
10. Add 2½ bowls of water.
11. Check the consistency of batter. it should be flowing consistency.
12. Heat the water till it starts to boil. Now add 1 tsp baking soda to this hot water.
13. Now immediately add this baking soda water to the gram flour solution.
14. Gently mix until airy.
15. Pour the batter into the oiled mold.
16. Put it into a steamer.
17. Cover with lid, and steam. Cook for 20 minutes—10 minutes on high heat, then 10 minutes on medium.
18. After 20 mins check for doneness. Insert a clean knife into the center.
19. If it comes out clean, the khaman is ready.
Temper Dhokla
20. Heat 2 tbsp oil in a frying pan.
21. Add mustard seeds and wait for them to pop.
22. Toss in sliced green chillies.
23. Add curry leaves and toss it well.
24. Pour in 1½ glasses of water.
25. Then stir in 1/2 tsp salt.
26. Add 4 tsp sugar.
27. Squeeze 1/2 lemon juice.
28. Bring the mixture to a gentle simmer.
29. Transfer the steamed khaman onto a serving plate. look at the backside of khaman. You can see a lot of air pockets on the khaman which means that the khaman is puffed up well.
30. Look at the khaman piece, it looks spongy and airy.
31. Cut khaman into cubes.
32. Pour the tempered dressing over the pieces.
33. Serve warm, alongside green chutney.
34. garnish with coriander leaves and enjoy this delicous gujrati khaman dhokla.
Recipe Video YouTube
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Recipe Card
Gujarati Khaman Dhokla
Course: BreakfastCuisine: GujratiDifficulty: Medium12
servings10
minutes20
minutes30
minutesCraving that soft, spongy, melt-in-mouth Gujarati Khaman Dhokla? You’re just a few simple steps away from making this healthy and steamed Indian snack right at home. Let’s make this instant besan dhokla using easy ingredients and a traditional steaming method. Perfect for breakfast, teatime, or even festive thalis!
Ingredients
Gram flour(Besan) - 3 cups
Salt - 1tsp
Sugar - 2 tsp
Citric acid - 1 tsp
Water - 2½ cups
Baking soda - 1 tsp
For temperingOil - 2tsp
Mustard seeds - 1½ tsp
Green chillies - 3-4
Curry leaves - 9-10
Water - 1½ cups
Salt - ½ tsp
Sugar - 4tsp
Lemon juice - ½
Directions
- Take a baking pan or khaman mould and grease it lightly with a bit of oil to prevent sticking.
- Pour some water into the mould or steamer base.
- Place a steamer rack or plate inside the mould so your dhokla tray doesn't touch the water directly.
- Take a large mixing bowl and place a fine sieve or strainer over it.
- Add 3 cups of gram flour (besan) and sift it well to remove lumps and aerate the flour.
- Now add 1 tsp salt, 2 tsp sugar, and 1 tsp citric acid to the bowl.
- Mix all dry ingredients well to ensure even flavor.
- Slowly add 2½ cups water, stirring continuously to avoid lumps.
- Add a little boiling hot water (optional, helps activate the citric acid).
- Just before steaming, add 1 tsp baking soda or eno, and mix the batter gently until it turns light and bubbly.
- Immediately pour the batter into the greased pan and tap it slightly to level the surface.
- Place the batter-filled pan into the prepared steamer or khaman mould.
- Cover it with a tight lid to trap the steam.
- Steam the dhokla for 20 minutes:
- First 10 minutes on high flame
- Next 10 minutes on medium flame
- While the dhokla steams, take a small frying pan and heat 2 tsp oil.
- Add 1½ tsp mustard seeds and let them crackle.
- Add slit green chillies and a few curry leaves for a flavorful tempering.
- Add 1½ cups water, ½ tsp salt, 4 tsp sugar, and juice of ½ a lemon.
- Let this mixture come to a gentle boil and turn off the flame.
- After 20 minutes, check the dhokla by inserting a knife or toothpick. If it comes out clean, your khaman is perfectly cooked.
- Let it cool slightly, then carefully transfer it to a plate.
- Cut the dhokla into bite-sized square or diamond-shaped pieces.
- Evenly pour the prepared tempering over the dhokla pieces so they absorb all the flavor.
- Serve warm with green chutney and enjoy your homemade soft & fluffy Khaman Dhokla!
Recipe Video
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Notes
- Always steam the dhokla immediately after adding baking soda or eno to retain the fluffiness.
Use fresh gram flour for best results. Old besan can make dhokla dense.
Avoid over-mixing the batter after adding soda—it can deflate the air bubbles.
Pour tempering while the dhokla is still slightly warm to help it absorb flavors better.
You can replace citric acid with lemon juice or yogurt, but adjust quantities accordingly.
Frequently Asked Questions (FAQs)
Q1: What’s the difference between Khaman and Dhokla?
A: Khaman is made with besan (gram flour), while white dhokla (idra) is made with fermented rice and urad dal batter. Khaman is softer, brighter yellow, and quicker to prepare.
Q2: Can I make Khaman Dhokla without eno?
A: Yes! You can use baking soda and citric acid or lemon juice as a substitute. Just be sure to mix and steam immediately.
Q3: Why is my dhokla not fluffy?
A: This usually happens if the soda or eno is old, or if you wait too long before steaming. Always check the freshness of your leavening agents.
Q4: Can I steam khaman without a traditional steamer?
A: Absolutely! You can use a deep kadhai with a stand, a pressure cooker (without whistle), or even an idli steamer.
Q5: How do I store leftover khaman dhokla?
A: Store in an airtight container in the fridge. Before serving, microwave for 20 seconds and pour a little warm water or tempering to refresh the texture.
