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Khaman Dhokla


  1. Grease a steamer pan with 1 tsp oil.

Making Batter:

1. Take 1.5 cups gram flour (120 grams besan) in a mixing bowl or pan.

2. The add the following ingredients:

  • 2 to 3 pinches of turmeric powder

  • A pinch of asafetida (skip to make a gluten-free version)

  • 1.5 tbsp lemon or lime juice

  • Sugar and salt (1/2 tsp each)

3. Add water as needed and 1 tbsp oil to make a thick yet smooth flowing batter. Stir well to combine.

4. Stir with a whisk to create a smooth, thick batter without any lumps.

5. Next bring 2 to 2.5 cups of water to a boil in a steamer pan or electric cooker or pressure cooker.

6. Next add 2 teaspoons Eno or fruit salt. 2 teaspoons of Eno makes the khaman soft and fluffy.

7. If using baking soda as your leavening agent add ½ teaspoon to ¾ teaspoon.

8. Stir the Eno with the batter briskly and quickly.

9. Pour the prepared batter into the greased pan.

Steaming Dhokla:

  1. Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the khaman batter. When using a pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.

  2. Steam for 15 to 20 minutes in an electric rice cooker. If using a pan or pressure cooker or Instant Pot, steam for 12 to 15 minutes on a medium to medium-high heat. In the below photo the khaman is cooked for 17 minutes using an electric rice cooker.

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