Recipe of the day: Khaman Dhokla

By March 25, 2019 April 4th, 2019 No Comments


    For Batter

  • 1 cup Chana Dal (Split Bengal Gram)
  • 2 table-spoons Sour Curd
  • 1 table-spoon Green Chilli-Ginger paste
  • 1/3 tea-spoon Baking Soda (Sodium Bicarbonate)
  • 1/8 tea-spoon Turmeric Powder
  • 1 tea-spoon Oil (to grease)
  • 1 cup Water
  • Salt


  For Tempering

  • 1 table-spoon Oil
  • 1 pinch Asafoetida (hing)
  • 1/2 tea-spoon Mustard seeds
  • 4-5 Green Chillies, chopped
  • 2 table-spoons, finely chopped Fresh Coriander leaves


  1. Wash Chana Dal and soak it in water for 6 hours.
  2. Drain water and grind it coarsely. Add 1 cup water (or little less or more) and grind again until medium coarse texture.
  1. Mix crushed chana dal, sour curd and salt in a large bowl. Cover with a plate and keep it in a warm place for about 5-6 hours to ferment. Add green chilli-ginger paste and mix well.
  2. Grease steamer plates with oil. Pour 2-3 glasses water in steamer and heat it on medium flame. Mix  sodium bicarbonate in batter and stir for a minute in one direction.
  3. Pour it into greased plates until half of its height and place them the steamer.
  4. Steam it for 10-15 minutes over medium flame.
  5. After 10-15 minutes, open the steamer and insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then the dhokla is ready; otherwise cook if for about 2-3 more minutes.
  6. Take out plate from steamer and let it cool for a few minutes and cut dhokla into small squares.
  7. Heat 1 table-spoon oil in a small pan. Add mustard seeds and asafoetida. When the seeds begin to crackle, add green chillies and saute for few seconds. Turn off the flame and pour over prepared dhoklas.
  8. Garnish Khaman Dhokla with chopped coriander leaves and serve.


Ashwini Ramanisankar

Author Ashwini Ramanisankar

More posts by Ashwini Ramanisankar

Leave a Reply