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Khaman Dhokla

  • Veg
  • Vegan
  • 4 hr 30 mins
  • Serves 4
  • Medium



Khaman dhokla is slightly different than typical dhokla recipes. Khaman is a preparation style that uses only chickpeas for the batter as opposed to the rice and chickpea batter, which is the basis of most dhoklas. Generally, khaman dhokla is also much lighter in color than traditional dhokla. Like dhokla, however, khaman is great for almost any meal. You can serve it for breakfast, lunch, dinner, or as an appetizer.

Health Benefits

One of the primary ingredients in this dhokla is yoghurt, a food that has long been praised for its myriad health benefits. Yoghurt provides the body with probiotics, which help improve digestive health. Probiotics introduce good bacteria into your digestive tract which helps regulate bowel movements, and even treat diarrhea. Overall, probiotics help to regulate the levels of bacteria in your gut. Gut bacteria has been linked to mood regulation and mental health, so be sure to pay attention to how your stomach feels.

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How to make Khaman Dhokla

  1. In a bowl, combine gram flour, yogurt and salt with approximately one cup of warm water. Mix thoroughly making to eliminate lumps and set aside to ferment for three to four hours.
  2. To the fermented batter, add turmeric powder and green chilli-ginger paste.
  3. Heat a steamer and grease a thali/plate.
  4. In a small bowl, combine lemon juice, soda bicarbonate, one teaspoon of oil. Add mixture to the batter and whisk briskly.
  5. Pour the batter into the greased plate and place it in the steamer.
  6. Cover with the lid and steam for 10 minutes.
  7. Once done, let cool a little.
  8. Cut into squares and tranfer dhoklas to serving bowl or plate.
  9. Heat remaining oil in a small pan. Splutter mustard seeds. Remove from heat and pour over the dhoklas. Garnish with chopped coriander leaves and scraped coconut.
  10. Serve and enjoy! 


Per traditional recipes of the panchanmrutha, yoghurt represents strength.

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