Khaman Dhokla


  • 1 1/2 cups besan (bengal gram flour)
  • 2 tsp sugar
  • 1 tsp ginger-green chilli paste
  • 1 tsp lemon juice
  • salt to taste
  • 1 tsp fruit salt
  • 3 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida (hing)
  • 4 to 5 curry leaves
  • 1 tsp chopped green chillies



Combine the besan, ginger-green chilli paste, lemon juice and salt with some water in a mixing bowl and mix well using a whisk to get a smooth batter.Just before steaming, add the fruit salt and mix lightly. Pour the mixture immediately in a  thali and spread evenly. Steam in a steamer for 10 minutes. Heat the oil in a tadka pan and add the mustard seeds. When the seeds crackle, add  asafoetida, curry leaves and green chillies and fry for 1 min. Remove from the flame, add ½ cup of water and sugar wait for 5 minutes or till the sugar is disolved. Pour the tempering over the prepared dhoklas and spread it evenly. Cut into pieces, garnish with coriander and sev.

Ready to serve Khaman Dhokla.


To view more recipes please visit Messy Cooking NZ



2 Comments Add yours

  1. mistimaan says:

    Nice recipe


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