Saturday, 22 March 2014

Khaman Dhokla Recipe - M.M.Mithaiwala


  • 1 or ½ cup Gram Flour (Besan/Chickpea Flour)
  • 1 tablespoon Semolina (rava/sooji)
  • 1½ teaspoon Lemon juice
  • 1 or ¼ teaspoon Eno Fruit Salt
  • 1 teaspoon crushed Green Chilli-Ginger
  • ½ cup Water
  • 1/4 cup Curd (yogurt)
  • 1 teaspoon Oil
  • Salt to taste

For Tempering:- 

  • 2 tablespoons Oil
  • 10-15 Curry Leaves
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds (optional)
  • 1 teaspoon Sesame Seeds (til)
  • 1 tablespoon Sugar
  • 4 Green Chillies, slit lengthwise and cut into halves
  • 2 tablespoons chopped Coriander Leaves
  • 2 tablespoons grated Fresh Coconut
  • 1 pinch Asafoetida (hing)
  • 1/2 cup Water


  1. Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame.
  2. Grease 2 small plates (4-5 inch diameter) using 1-teaspoon oil.
  3. Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, salt and add 3/4 cup water in a bowl.
  4.  Mix them properly into smooth batter. Make sure that there are no lumps.
  5. Add Eno fruit salt in batter and stir in one direction for approx 1 minute.
  6. Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
  7. Place plates in steamer and steam for 10-12 minutes over medium flame.
  8. After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
  9. Takeout plates from steamer and let them cool for few minutes. Cut dhokla into small squares using knife.
  10.  For tempering heat 2 tablespoons oil in a small pan. Add mustard seeds and a pinch of asafoetida. 
  11. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies. Saute them for few seconds.
  12. Add 1/2 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
  13. Garnish with chopped coriander leaves and grated coconut and serve.
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