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Khaman Dhokla – Nutrition Packed and Gluten Free


For the khaman dhokla batter

  • 2 cups chickpea flour/besan/Garbanzo flour
  • 1 thai chilli minced
  • 1 tbs lemon juice
  • 1 tsp salt
  • 1 1/2 C water
  • 1 tsp fruit salt aka Eno
  • a pinch of baking soda
  • 1/4 tsp asafetida

For the tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp lemon juice
  • ½ cup water
  • 8- 10 curry leaves
  • 2-3 thai green chillies sliced long
  • 1 tsp sugar I didn't use it

Garnish and Added flavors

  • ¼ cup chopped coriander leaves
  • 2 Tbs freshly grated coconut optional


  • A big pot with a fitting lid
  • Some water


Make the Khaman Dhokla batter

  1. Sieve the besan/ chickpea flour into a mixing bowl.
  2. Add in the salt, asafetida, turmeric, baking soda,minced chillies and water
  3. Mix the batter well so that no lumps remain, and leave it covered for about 10 minutes

Prep the Things

  1. Take a small pan or a bundt pan and brush it from the inside with oil
  2. Take a large pot. You need something in which the small pan can fit in.
  3. Add water in the pot and bring it to boil. Add about a cup of water to ensure enough steam in the pot, but not so much water that it boils over and fills the smaller pot.

Make the Khaman dhokla

  1. Add the lemon juice and Fruit salt (eno) to the standing batter and mix. do not stir too much.
  2. Quickly put this batter in the ready pan and then keep it in the large pot to steam in.
  3. cover the large pan with its lid.
  4. set the timer for 8 minutes
  5. check for doneness as you would in a cake, by inserting a toothpick. If it comes out clean, the dhokla is ready.
  6. Lift the pan up from the steaming pot and leave it to cool.

Prepare the tempering

  1. Mix the lemon juice with water and sugar (if using) and keep aside
  2. Heat the oil in a small pan
  3. Add mustard seeds and let them splutter
  4. Add in the then add the curry leaves, chillies and cook for a bit.
  5. Add in the lemon water and allow it to heat up.
  6. Pour it over the steamed dhokla that is now resting.
  7. Let the tempering soak in, then invert the dhokla on a plater and garnish it with the garnish ingredients!
  8. Slice and serve with chutney. I like it without the chutney.