This Khaman Dhokla Recipe Has Turned Me into a Chickpea Four Fan!

You’ve got to try Khaman Dhokla – it is this savory steamed cake that is absolutely delicious and surprisingly light. Made from chickpea flour (gram flour/besan), it is not only packed with a savory punch but also brings a nice protein kick, which is great if you’re trying to eat healthier, more nutritious snacks.

Khaman Dhokla on a banana leaf

What is really cool about this popular Gujarati dish from India, is that it’s super easy to make, even if you’re not a kitchen pro. And, bonus points, chickpea flour happens to be gluten-free.

Whenever I’m looking for something quick and satisfying without feeling weighed down, Dhokla is my top pick. Make sure to check out the recipe video below.

Gathering Your Khaman Dhokla Ingredients

Khaman Dhokla Recipe Ingredients

Don’t worry if you can not read the original recipe in the picture above, below is a list of the ingredients you will need for making Khaman Dhokla with a few tips on selecting the best quality for great results.

Gram flour (Chickpea Flour)

Choosing a good quality chickpea flour also known as Gram flour or besan, is quite important for Khaman Dhokla. I have learned that the aroma and texture of the flour can make a big difference. Organic finely ground besan like the one below is my go-to because it gives a nuttier flavor and a smoother batter and it comes vacuum-packed.

Jiva Organics Organic Chickpea Flour, Besan Flour 2 Pound - Non-GMO, Gram Flour Fine - Vacuum Packed



Turmeric does more than color the Dhokla; it brings its unique flavor. I make sure to use a high-quality, pure form. It’s amazing how just a small amount can impact both the look and taste of the dish.

Frontier Organic Ground Turmeric Root, 2.38-Ounce Jar, Distinct Pungent Aroma, Ginger & Pepper-Like Flavor, Kosher, Non-GMO


Getting Salt and Sugar Just Right

It took some experimenting, but balancing salt and sugar is key to the perfect Dhokla. They enhance and balance the flavors, creating a harmonious taste profile that’s just right. Don’t worry, you only need a little bit of sugar, Khaman Dhoklait is not a cake.

Why ENO Fruit Salt Is Essential

ENO fruit salt

ENO fruit salt is the secret to that perfectly airy and fluffy Dhokla texture. Adding it right before steaming the batter makes all the difference. It’s a step I never skip, ensuring the Dhokla turns out light every time.

Making Khaman Dhokla: My Step-by-Step Guide

Here’s how to make Khaman Dhokla, broken down into simple steps. I’ve included some personal tips to help ensure your Dhokla comes out light, fluffy, and delicious every time. Follow along for a no-fuss guide to creating this traditional Gujarati snack.

1. Preparing the Batter

mixing the batter

Mixing the batter is as simple as it gets. I combine chickpea flour, salt, sugar, and turmeric powder with water until it’s smooth. Letting it rest for about 15-20 minutes before steaming really lets the flavors meld together. Trust me; it’s worth the wait.

2. Greasing the Pan

greasing the pan with oil

I have found that greasing the pan well with oil ensures the Dhokla doesn’t stick, making it so much easier to get it out later. Sometimes I also line the pan with parchment paper, which makes the removal even smoother.

3. Adding ENO Fruit Salt

adding ENO fruit salt

The key here is timing. Add the ENO fruit salt just before you are ready to steam, and mix it gently. Overmixing is a no-no; we don’t want to lose those precious bubbles that give the Dhokla its signature fluffiness.

4. Steaming to Perfection

here is how to make 
Khaman dhokla in steamer

I use a simple steamer set-up, making sure there’s enough water and that the Dhokla pan doesn’t touch the water.

covering the pot with a lid

Covering the lid with a towel prevents water from dripping onto the Dhokla, keeping it perfectly fluffy.

5. The Tempering Touch

heating the oil and adding mustard seeds, green chilies, and curry leaves

The final step, tempering, adds an explosion of flavors. I heat oil and add mustard seeds, green chilies, and curry leaves.

tempering for khaman dhokla

Drizelingt this over the steamed Dhokla with a spoon adds a tangy-sweet and aromatic finish that’s absolutely divine.

6. Serving It Up

serving Khaman Dhokla on a banana leaf

Cutting the Dhokla into squares and garnishing it with coriander leaves or even grated coconut if you like is my favorite part. It’s where all the colors and textures come together, making it not just a treat for the taste buds but a feast for the eyes too.

Classic Khaman Dhokla Recipe – A Traditional Favorite

Recipe by Jen Evansy
0.0 from 0 votes
Course: SidesCuisine: IndianDifficulty: Easy


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This traditional Khaman Dhokla recipe weaves together humble ingredients into a vibrant, spongy delight that’s a hallmark of Gujarati cuisine. Perfect as a snack for any occasion or simply savored as a light meal, this savory steamed snack introduces a burst of India’s rich flavors to your palate. With its airy texture and tangy-sweet tempering, Khaman Dhokla is more than just food; it’s a culinary journey to the heart of Gujarat, offering a piece of tradition with every bite.

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  • 1 1/2 cups (180 grams) gram flour (chickpea flour)

  • 1/2 teaspoon (2.5 grams) salt

  • 1 teaspoon (4 grams) sugar

  • 1/2 teaspoon (1 gram) turmeric powder

  • 3/4 cup (180 ml) water

  • 1 teaspoon (4 grams) Eno fruit salt

  • 1 teaspoon (5 ml) cooking oil

  • 1/2 teaspoon (1 gram) mustard seeds

  • 5 green chilies

  • curry leaves

  • 1/2 cup (120 ml) water

  • lemon juice

  • 2 teaspoons (8 grams) sugar

  • 1/2 teaspoon (2.5 grams) salt

  • chopped coriander leaves

  • cooking oil for greasing

  • grated coconut for garnish


  • Prepare the Batter: In a large bowl, mix 1 1/2 cups (180 grams) gram flour, 1/2 teaspoon (2.5 grams) salt, and 1 teaspoon (4 grams) sugar. Add 1/2 teaspoon (1 gram) turmeric powder. Gradually add 3/4 cup (180 ml) water, mixing to avoid lumps and achieve a smooth, pourable consistency. Adjust with extra gram flour or semolina if the batter is too runny.
  • Grease the Pan: Lightly grease a 6×10 inch baking pan with cooking oil to prevent sticking.
  • Add Eno Fruit Salt: Just before steaming, incorporate 1 teaspoon (4 grams) of ENO fruit salt into the batter, stirring briefly to avoid deflating the mixture.
  • Steam the Dhokla: Place a trivet or inverted bowl in a large pot filled with water. Bring to a boil, then set the batter-filled pan on the trivet, ensuring it doesn’t touch the water. Cover and steam over medium heat for 20 minutes. Check doneness with a toothpick; if it comes out clean, the Dhokla is ready. Allow cooling in the pan.
  • Prepare the Tempering: Heat 1 teaspoon (5 ml) cooking oil in a pan. Add 1/2 teaspoon (1 gram) mustard seeds and 5 slit green chilies, frying briefly. Add the curry leaves, followed by 1/2 cup (120 ml) water, a dash of lemon juice, 2 teaspoons (8 grams) sugar, 1/2 teaspoon (2.5 grams) salt, and a dash of chopped coriander leaves. Simmer for one minute.
  • Final Touches: Carefully remove the Dhokla from the pan, slice it into squares, and evenly pour the tempering mixture over the steamed Dhokla. Garnish with green chilies and grated coconut.

Recipe Video


  • Batter Consistency: Achieving the right consistency for the batter is crucial. It should be neither too thick nor too runny. Start with less water and add gradually to reach the desired consistency. If the batter becomes too thin, a few tablespoons of gram flour or semolina can help thicken it back up.
  • Resting the Batter: Allowing the batter to rest for at least 15-20 minutes before steaming is important as it helps the flavors to meld together and the batter to achieve the right fermentation level for fluffiness.
  • Avoid Overmixing: Once you add the Eno fruit salt to the batter, mix gently just until it’s integrated. Overmixing can deflate the batter, leading to denser Dhokla. The aim is to retain as much air as possible for a light and fluffy texture.
  • Steaming Process: Ensure the water in the steamer is boiling before you place the Dhokla batter in for steaming. This helps in cooking the Dhokla evenly and achieving a nice rise. Additionally, wrapping the lid of the steamer with a cloth prevents water droplets from falling onto the Dhokla, keeping it fluffy.
  • Check for Doneness: Use a toothpick or a knife to check if the Dhokla is fully cooked. Insert it in the center, and if it comes out clean, the Dhokla is ready. If not, steam for a few more minutes.
  • Tempering is Key: The tempering (Tadka) adds a significant flavor boost to the Dhokla. Ensure the oil is hot before adding the mustard seeds, green chilies, and curry leaves. This helps in releasing their aromas fully into the oil.
  • Slicing Before Tempering: Cooling the Dhokla before cutting it into desired shapes ensures clean cuts and prevents it from breaking apart. Pouring the tempering over the cut pieces allows the flavors to seep through more effectively.

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Another Must-Try Recipe

If you loved the soft and tangy flavors of this steamed Khaman dhokla, you are in for a treat. Next up, I have got something special for you: a must-try Bibikkan recipe. It is a moist, spicy-sweet coconut cake that is absolutely delicious! Bibikkan Recipe – A Moist, Spicy-Sweet Coconut Cake You’ll Adore!

Do you have a comment or question?

If you have any questions or comments about this Khaman Dhokla recipe, feel free to leave them below or in the comments section of the YouTube video. I’d love to hear from you and I will get back to you as soon as I can.


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About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.