🇮🇳 India · Food
Khaman Dhokla
By eatmundo · July 12, 2026
A light and airy steamed cake from Gujarat that is both savory and slightly tangy. It serves as the perfect tea-time snack or a healthy breakfast.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk 250g of gram flour with 150ml of yogurt in a large bowl until the batter is smooth and free of any lumps.
- 2
Add 1 tablespoon of finely grated ginger and a pinch of turmeric to the batter and let it rest for 15 minutes to allow the flavors to bloom.
- 3
Stir in 1 teaspoon of fruit salt or baking soda just before steaming, watching for the batter to become frothy and double in volume.
- 4
Pour the mixture immediately into a greased 8-inch wide steaming pan, tapping it gently to release any trapped air bubbles.
- 5
Steam the batter over high heat in a covered steamer for exactly 12 minutes until a toothpick inserted into the center comes out clean.
- 6
Remove the pan from the steamer and let it cool for 5 minutes; this prevents the cake from breaking when you cut it.
- 7
Heat 1 teaspoon of oil in a small pan, add 1 teaspoon of mustard seeds, and wait for them to pop and crackle before drizzling over the cut pieces.
- 8
Garnish with fresh coriander leaves and serve warm to enjoy the soft, spongy texture that makes this dish famous.
Frequently Asked Questions
Why is my dhokla dense?+
The batter likely lacks enough aeration; ensure you steam it immediately after adding the fruit salt.
Can I use besan flour?+
Yes, besan or gram flour is exactly what is needed for this traditional recipe.
How long does it keep?+
It stays fresh for up to two days if refrigerated in an airtight container.
Is it spicy?+
You can control the heat by adjusting the amount of green chili in the tempering.
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