Khaman Dhokla

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Dhokla is a popular Gujrati snack rich in proteins. It is easily digestible and has an irresistible taste and flavour, making it a much sought after snack for Breakfast or Tea time.

Many people think it is difficult to make Dhoklas from raw ingredients but once you all try making it the way I’ve shown here, you all will agree that it is very simple and easy to make!

Khaman is Grated Coconut and when used as a garnish over the Dhoklas, the snack assumes the name ‘Khaman Dhokla’.


1. Besan (Chick Pea Flour): 500 Gms.
2. Unsweetened Yoghurt (Plain Curds): 250Ml.
4. Water: 250 Ml.
5. Salt: To Taste.
6. Sugar: 2 Tbsp
7. Lime (Squeezed): 2 Medium
8. ENO Fruit Salt (Plain): 2 Sachets (20Gms)
9. Soda BiCarb(Cooking Soda): ? Tsp.  
10. Asafetida (Hing) Powder: ? Tsp
11. Turmeric Powder: ? Tsp 
12. Green Chillies (Chopped): 5 
13. Mustard Seeds: 1 Tsp
14. Curry Leaves: 1 Sprig
15. Bengal Gram Dal(Split Chick Peas) [Optional]: 1 Tsp
16. White Sesame Seeds (Til) [Optional]: 1 Tsp
17. Refined Vegetable oil: 3 Tbsp
18. Coriander Leaves Chopped: A Handful
19. Freshly Grated/Dessicated Coconut: ? Cup.


1. Sift Besan in a Mixing Bowl. Add Turmeric powder, Asafetida, salt, and sugar. Combine well.
2. Mix in water and Yoghurt and beat well so that the consistency is pasty and smooth like cake batter. Check for salt.
3. Keep aside for 10 mins.
4. Keep the steamer with sufficient water on the stove and bring to a boil.
5. Place a greased Stainless Steel shallow plate or flat bottomed vessel in the steamer.
6. Mix Soda Bicarb, Eno salt and Lime juice into the batter and beat thoroughly in only one direction till the batter raises to double.
7. Pour this batter into the greased plate in the steamer and close the lid.
8. Steam for exactly 15 mins on free steam. Close the flame and leave the steamer on the stove for 5 mins.
9. Remove the plate from the steamer and allow cooling.  Cut the steamed Dhokla into 2? Diamond shaped pieces.
10. Heat oil in a shallow pan; add mustard seeds, Bengal Gram and Sesame seeds until they splutter.
11. Add Green Chillies and Curry leaves. Fry well and add ? cup water. Bring to a boil and close the flame.
12. Pour the seasoning evenly on these pieces.
13. Garnish with Coriander leaves chops and grated Coconut (Khaman)
14. Goes well with sweet and sour green mint chutney.
15. Serves 12 people.

Photo courtesy: Rajanikanth Shenoy, Kudpi

About the author

Mrs. Geetha Shah is a renowned Designer settled in Mysore. Her father was originally from Mangalore settled in Bangalore.

Mrs. Shah was the Principal of Queen’s School of Fashion in Mysore for many years and was also a faculty in JSS College. She has conducted many Embroidery workshops for women, sponsored by Anchor Threads in Mysore and Mangalore. She is gifted with ethnic embroidery stitches like Cutchwork, Kantawork, Appliquework and Mirrorwork, Chikankari, Phoolkari, Zardousi work, Kamal Kaadai stitch and also Kashmiri stitches like Chain stitch, satin stitch, the slanted darn stitch, stem, herringbone and the doori or knot stitch!

During her leisure, Mrs. Shah indulges in vegetarian cooking and she is adept at Gujarati dishes like Khaman Dhokla, Khandwi, Handwo, Theplaas etc.

Author: Mrs. Geetha Shah- Mysore

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