Khamman dhokla

Dhokla is one among the recipes that i wanted to try for sometime now. I have tried with besan flour couple of times, but dint get that taste as prepared at shops. Later i was offered home made dhoklas by friend of mine who is a gujarati. Since then i dint like dhoklas that was served at shops or flour based dhoklas made at home. It is so soft, moist and tender. Tried them recently, thought of sharing it with you all 🙂 Happy eating!!!

Quantity: approx 50 pieces   Preparation time:  12-13 hours   Cooking time: 15 minutes


For batter:

400gms channa dal

100gms rice

4 green chillies

a small ginger piece

1/2 tsp of eno fruit salt or baking soda

1/2 tsp of lemon juice (optional)

salt to taste

For seasoning:

2tbsp oil

1 tsp of mustard seeds

1 tsp of sesame seeds

chopped green chilles

chopped coriander

a pinch of salt

sev (optional)


  • Soak channa dal and rice for  8 hours, then grind them coarsely


  • Consistency of the batter should be neither thick nor thin, if you pour them over it should flow easily as shown in the picture below


  • Mix salt based on your taste. Cover and let the batter sit for 4-5 hours.
  • After 4-5 hours, grind chopped green chillies and ginger into rough paste and mix them to the batter
  • In a pan, add oil, mustard seeds, sesame seeds, chopped green chillies and let it splutter


  • Turn off the flame, add half cup of water, pinch of salt. Mix all together and keep aside. You can pinch of sugar ad lemon juice as well if you want
  • If you have a steamer, you can grease a plate or dhokla thali using oil. I dint have one, so poured enough water to wide pan, and greased my baking aluminium tray instead
  • Based on plate/thali/baking tray, make a judgement and divide the batter accordingly. For me with above mentioned measurement and my baking tray, came into 2 equal portions.
  • Reason for splitting the portions is to add baking soda/eno just before transferring the batter to the baking tray/plate as soda/eno starts to react and froth
  • Add lemon at this stage if you want your dhoklas to be little sour
  • Make sure you have filled half in your thali /tray, as it requires space to raise while steaming


  • Allow it to cook for 12-15 minutes, and use a knife/spoon to check if its not sticking when inserted
  • Cut into cubes and transfer to plate or you can do other way as well
  • Drizzle the seasoning which we have prepared earlier on the cubes, and garnish it with chopped coriander and sev 🙂
  • Serve it with Mint chutney or hot & sweet sauce

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