Instant Khaman Dhokla Recipe

The detox diet ended 3 days earlier than it was meant to. I cheated a bit on the weekend, but I still lost 2.5 kgs, which is good. I feel great to know that I can lose weight if I want to. Despite what everyone says about dieting and its ill effects, I’ve never had issues of health. Which is also testament to the fact that I have never ever starved myself. Even when I went on the GM diet a few years ago, ensuring I was never hungry and struck with hunger pangs was as important as the diet itself.


For me it was important to lose a little weight because once in every little while, I wonder if I can ever drop a few kilos. the trekking trip had really been an assault on my poor system and now that its done, I can continue with  yoga and regular, sensible eating and feel good about the little weight i lost without looking like a hurricane hit me!

I tried out a few recipes I had bookmarked but never tried for various reasons….during the detox, I did learn a lot of ways to eat chickpeas!! In all forms!! And I stayed off cottage cheese, which k doesn’t like too much and there’s really no point in making different things for the both of us.

Khaman Dhokla is bursting out of many blogs because of the Indian Cooking Challenge which is on. Tho I am not a part of this group, this comes at the same time. I followed Tarla Dalal’s recipe. Making few changes to suit what I had on hand. This is a really easy recipe and I don’t think I will be eating store bought dhokla’s again.

dhokla (2)

Khaman Dhokla

1 cup Bengal gram flour (besan / senagapindi)

11/2 Tablespoons semolina (Bombay Rava/ sooji)

1 tsp lemon juice

Salt to taste

1 teaspoon sugar

A big pinch of asafetida / hing

¼ tsp turmeric powder

1 tsp green chilli and ginger paste (I added ¼ tsp red chilli powder and ½ tsp ginger paste)

1 ½ tsp Eno Fruit salt

For the tadka / tempering:

1 T oil

1 tsp mustard seeds

A pinch of asafetida

A few curry leaves

2 chopped green chillies

¼ c water

¼ tsp salt

½ tsp sugar


1-2 Tbs chopped fresh coriander leaves

Heat 1 cup water till warm, turn off the heat. Add all the ingredients except the eno fruit salt, gram flour and semolina. Mix till the sugar is dissolved. Add the gram flour and semolina and mix in one direction till there are no lumps (I use a whisk).

Pour water into a pressure cooker / steamer and heat till boiling point, place a metal ring to allow you to place the cooking vessel in such a way that the bubbling water does not enter it. Grease a metal dish (preferably not deeper than 2-3 inches) and set aside. Add the eno fruit salt to the flour mix and quickly mix a few times in the same direction. Do not overmix. Pour this batter into the metal greased bowl. Place in the steamer / cooker, steam for about 15-18 minutes or till a skewer or knife comes out clean.

In a small saucepan, heat the oil, splutter the mustard seeds, put in the green chillies and curry leaves and fry for a couple of seconds till the chillies are seared. Add the salt, sugar and water and bring to a boil. Pour this over the dhokla. Wait for the dhokla to cool a bit before cutting into bite sized pieces. I didn’t wait the first time and it crumbled! Garnish with fresh coriander leaves and serve warm or at room temperature, with chutney of choice.

The Tarla Dalal recipe is for the microwave, I made the same thing and steamed it in the pressure cooker without a whistle for 15-18 minutes.


23 thoughts on “Instant Khaman Dhokla Recipe

  1. mimi says:

    can u send me a copy of the recipe on my e-mail address above .My mum dearly loves this recipe and she also wants to try this new recipe.

  2. vpk says:

    looks dhoklas look yummy. came here for the panckae recipe.
    i love sesame (til) seeds in the dhokla tadka-the crunch is interesting. also adding the tadka in the batter, makes it evenly spread and acts as a “lightening”: agent (called “mohan” in marathi.) of course steaming the tadka make sit less crunchy

  3. anudivya says:

    Congrats on your weight loss. You are one motivated girl. I love your dhoklas… never have made them at home. You think I could sub. Eno salt with regular baking soda?

  4. PARI says:

    hi! I have been making this Dhokla for ages now and yes one should not buy Dhoklas if they are so perfect.Pouring water makes the Dhokla melt in your mouth.This is what I did with my ICC dhokla.

  5. Sudeshna says:

    Hi Arundati,

    I tried making dhokla a couple of days back, using almost teh same ingredients (excepting I used eating soda instead of eno), and steamed it in a double boiler. But the dhokla got stuck to the base of the vessel, so couldn’t take out the whole thing intact :(. Can you suggest, how I can do that, take the whole thing out without breaking the steamed dhokla?

    • arundati says:

      there are recipes that use baking soda with a combination of lemon juice. i haven’t tried it tho. the steaming vessel needs to be greased well and the water in the steamer needs to come to a rolling boil, else the dhoklas dont cook well and may get stuck. good luck!

  6. lisa (dandysugar) says:

    You have such a beautiful space here. Indian cuisine is my absolute favorite. I have one Indian cookbook that I use pretty regularly but you have so many delicious recipes, I can’t wait to try them out.

    Your chocolates are incredible!

  7. sig says:

    I’ve been seeing dhoklas around a lot lately, been meaning to try them as these are very SBD friendly! Congrats on the weight loss, feels great, doesn’t it? 🙂

  8. Raaga says:

    You know… even if my home made stuff comes out nice… I think as long as I live in these parts, I shall continue to buy 😉

    Quite like the paneer story.. when I move… a different story it shall be!

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