Khaman /Dhokla is a very yummy famous gujarati recipe.Usually this is a part of breakfast in most gujju homes.
Usually prepared using fermented batter,but this is an instant version.
This can be a part of starters for any event.Just tastes heavenly when served with tangy and sweet dates tamarind chutney and spicy mint chilly chutney.

I got to thank my friend Crima for having given me this quick recipe.Hubby developed and instant liking for Khaman..Thanks Crima !

Preparation Time : 15 mins
Cooking Time : 10-12 mins
Serves : 2-3

Khaman Dhokla


For the dhokla batter:
1 cup chickpea flour/ besan
1 Tbsp  rava/ sooji
1 cup water (I used a little more than ¾ cup but a little less than 1 cup)
Juice of a lemon
2 tsp curd (beat well)
1 Tbsp oil
ginger green chilli paste
2 tsp sugar
A pinch of turmeric
1 tsp Eno fruit salt

For the tempering:
2 Tbsp oil
1-2 tsp mustard seeds
A pinch of asafoetida
2 green chillies, finely chopped
4-5 curry leaves, chopped
2 tsp sugar
Juice of a lemon

For garnishing:
2-3 Tbsp chopped coriander leaves


    Combine the chickpea flour, semolina, lemon juice, oil, ginger green chilli paste, sugar, turmeric powder and salt in a bowl. Add enough water to make a smooth and lump-free batter.
    Batter should be close to dropping consistency.
    Just before steam cooking the batter, add the Eno fruit salt and mix well.

Cooker recipe
Steam the batter for 15-20 minutes. (You can grease one of the stainless steel containers that come with  pressure cooker and steam the batter in cooker without using the weight.)

Microwave recipe.

  • Grease a microwave safe container and pour the batter onto it and cook for 5-8 mins.   
  • Use a microwave safe lid available please cover the box or the tray with the lid while baking so that the corners don't turn out to be rough and dry. 

 Serving Suggestions

  • While the batter is cooking, get the sugar solution ready. Heat the oil in a small pan, add the mustard seeds,asafoetida and let the seeds pop.  
  • Add the curry leaves and chopped green chillies and turn off the heat. 
  • Serve  mint chutney and date tamarind chutney.
  • Once the dhokla is ready (a toothpick inserted should come out clean when it’s done), poke a few holes all over the surface of it and pour the sugar solution all over the steamed cake while it is still warm.Cool for a bit, cut into wedges and garnish with coriander leaves.
Dressed and Ready to be sliced