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how to make khaman dhokla
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5 from 2 votes

Khaman Dhokla Recipe

Khaman dhokla is Gujarati steamed snack made of chickpea flour or besan. These delicious, soft & spongy savory chickpea flour cake are so good as breakfast or snack with chai. Vegan recipe.
These are also known as besan dhokla and the recipe is super simple. You can make this instant khaman at home in less than an hour and enjoy.
In this post I am sharing my perfect khaman dhokla recipe that will yield super soft fluffy, spongy, light and absolutely delicious khaman.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian
Keyword: khaman dhokla
Servings: 3 servings
Calories: 207kcal
Author: Harini


For dhokla

  • 1 cup chickpea flour besan
  • 1 1/2 teaspoons semolina sooji
  • 1/8 teaspoon turmeric powder
  • 1/8 teaspoon asafoetida
  • 1 teaspoon lemon juice
  • 1 green chilli + 1" ginger peeled and crushed together
  • 1 teaspoon eno fruit salt regular
  • Salt
  • 1 1/2 cups+ 1/8 cup water

For tempering

  • 2 teaspoons oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon cumin seeds
  • 1 green chilli sliced
  • 10-12 curry leaves
  • 2 teaspoons lemon juice
  • 2 teaspoons sugar
  • 1/4 cup water
  • Cilantro leaves and grated coconut for topping


  • How to make khaman dhokla
  • Place a sieve over a large bowl and add 1 cup gram flour or besan to it. Sift the besan into the mixing bowl.
  • Add 1.5 teaspoons semolina to it. Also add salt, a pinch asafoetida, 1/4 teaspoon turmeric powder, 1 teaspoon lemon juice, 2 minced green chillies, 1/2 teaspoon minced ginger or ginger paste and few curry leaves. Adding curry leaves in the batter is optional but I like it for flavor.
  • Add 1 1/2 + 1/8 cup water and whisk well to form a thick yet flowing batter. It is the correct batter consistency. The batter should flow as ribbons when dropped from height. It should also form a thick coat at the back of a spoon,
  • There should not be any lumps in the khaman batter. Set aside.
  • Grease a 6 inch box or cake pan really well with some oil. I have used a steamer plate. You can use any stackable container used for pressure cooker or instant pot too. Do not use steamer plate with holes.
  • In the meanwhile bring some water to rolling boil in the pot or pressure cooker to steam the dhokla.
  • Just before you are ready to steam the dhokla, add 1 leveled teaspoon of eno fruit salt to the batter. Mix fast and really well. You can also add 1 teaspoon baking soda and few drops of lemon juice. Add fruit salt or soda only when you are ready to steam.
  • The fruit salt will start to react and batter will fluff up.
    Now pour the batter to the greased pan, tap the edges to level and place inside the pot with boiling water.
  • Close the lid and steam cook khaman dhokla for 15-20 minutes.
  • Once done, prick the steamed dhokla in few places to see if well cooked.
  • Allow to cool for 5 minutes, invert the plate and remove the dhokla carefully. Cut into squares and set aside till we prepare tadka. You can run a knife gently around the edges to remove the steamed khaman dhokla easily.
  • Heat 2 teaspoons oil in a small pan. Add mustard seeds and let them crackle. Now add cumin seeds, chopped green chilies, curry leaves and saute well. Also add 2 teaspoons sesame seeds if using.
  • Add 1/4 cup water and let it boil. Add sugar and dissolve well.
  • Switch off the flame and add lemon juice.
  • Mix well and pour over the sliced dhoklas. Add grated coconut and chopped coriander leaves all over.
    tempering poured over steamed and sliced khaman
  • Serve dhokla as snack or breakfast with green chutney, garlic chutney.
    khaman recipe


Making Khaman in Instant Pot

Place the steel insert inside your instant pot and switch it on. Press saute mode.
Once it displays hot pour 2.5 cups water and let it boil.
As the water is boiling prepare the khaman dhokla batter as explained above.
Pour the prepared batter in a greased box or tin. You can also use stackable vessels used for instant pot.
Now place a trivet or steamer rack inside the instant pot over the boiling water.
Place the box containing dhokla batter on the trivet.
Cancel saute and close the instant pot. Press steam and set timer for 15 minutes. Set pressure valve in vent position. Steam khaman dhokla for 15 minutes.
After 15 minutes, let the steamed dhokla sit inside the pot for 3-4 minutes. Prepare the tempering mean while. Instant pot will not beep in venting mode, so use a kitchen timer or keep watch on minutes manually.
After 4 minutes, carefully remove the steamed khaman dhokla container from the instant pot and invert it on a plate. Cut into squares.
Pour the prepared tempering over the steamed dhokla squares. Serve immediately.


Serving: 3servings | Calories: 207kcal | Carbohydrates: 30g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 87mg | Potassium: 358mg | Fiber: 5g | Sugar: 8g | Vitamin A: 148IU | Vitamin C: 70mg | Calcium: 37mg | Iron: 2mg