HomeBreakfast RecipesKhaman dhokla recipe | instant khaman dhokla | Gujarati khaman dhokla

Khaman dhokla recipe | instant khaman dhokla | Gujarati khaman dhokla

Khaman Dhokla is an all-time favorite Gujarati snack recipe. It is a combination of sweet and sour flavors, making it a delightful snack that can also be enjoyed as a morning breakfast or served to sudden guests at home. In this recipe, I will share a quick and super easy method to make dhokla within 20-25 minutes. It is an easy and foolproof recipe for soft and spongy khaman dhokla, even if it’s your first attempt. Give it a try!

The key to making quick and easy khaman dhokla at home is as follows:
  1. Firstly, ensure that the dhokla batter has a medium thickness and a ribbon-like pouring consistency. Grind the dhokla batter well so that air particles incorporate into it, resulting in soft and spongy dhokla. You can use a hand whisk instead of a mixer jar.
  2. Khaman dhokla tastes great when it has a slightly sweet and sour flavor. Use lemon juice to provide the sourness to the dhokla batter. Alternatively, you can use limbu na phool (citric acid) as a substitute.
  3. For soft and fluffy dhokla, add Eno to the batter. If desired, you can replace Eno with baking soda. However, I recommend using very little turmeric as it can react with baking soda and cause pink spots to appear.
  4. Steam the dhokla in a cooker. If you don’t have a cooker, you can use a kadai or a steamer instead. Preheating the steamer or kadai helps in making the dhokla spongy.
  5. Enhance the flavor and taste of the cooked dhokla by spreading some tempering on top.
  6. Lastly, khaman dhokla tastes great when served hot with besan chutney.

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Recipe Video 

Khaman dhokla recipe | instant khaman dhokla | Gujarati khaman dhokla

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings


For khaman dhokla

  • 150 grm or 1.5 cup besan
  • 1 tsp salt
  • 2 tbsp sugar
  • Pinch of turmeric powder
  • Pinch of hing
  • 2 green chilli
  • 1 lemon juice
  • 1 cup water
  • 2 tbsp oil
  • 1 packet lemon flavor Eno fruit salt

For dhokla tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 3-4 green chilli
  • 8-10 curry leaves
  • ¼ cup water
  • 2 tbsp sugar
  • Some coriander leaves

For besan chutney

  • 4 tbsp besan
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 2.5 cup water
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • 4-5 curry leaves


To make khaman dhokla, follow these steps:

  • In a mixer jar, add besan, salt, sugar, turmeric powder, hing, chopped green chili, lemon juice, and water. Grind it into a smooth paste.
  • Transfer the ground batter into a mixing bowl and add oil to it. Mix well and whisk the batter for 2 minutes.
  • Cover the batter and let it rest for 10 minutes.
  • Now, add 1 packet of lemon-flavored Eno to the batter and mix well.
  • Pour the batter into a greased steel plate.
  • In a cooker, add 3-4 cups of water and place a stand in the center. Preheat the cooker for 5 minutes.
  • Place the dhokla plate on the stand in the cooker. Cover the cooker with a lid, without the whistle, and steam the dhokla on medium-high flame for 15 minutes.
  • Once the dhokla is properly steamed, allow it to cool down slightly.
  • Cut the dhokla into square pieces.
  • In a tadka pan, add oil, mustard seeds, slit green chilies, and curry leaves. Sauté them.
  • Add 1/4 cup of water and sugar to the tadka. Stir continuously until the sugar is completely dissolved.
  • Pour the tadka mixture over the dhokla pieces. Mix well.
  • Garnish with coriander leaves and serve with chutney.

To make besan chutney, here are the steps:

  • In a mixing bowl, add besan, turmeric powder, salt, lemon juice, sugar, green chili paste, and ginger paste.
  • Add water and mix well to form a smooth mixture.
  • In a pan, heat oil and add mustard seeds, hing, and curry leaves. Sauté them.
  • Add the prepared mixture to the pan and mix well.
  • Keep the flame on low and cook the chutney mixture for 5-7 minutes.
  • Switch off the gas and serve the besan chutney with khaman dhokla.


  • Do not add more water while grinding the batter.
  • The consistency of dhokla batter should be smooth and flowing like a ribbon.
  • Let the dhokla batter rest for 10 minutes to allow the besan to soak properly.
  • After adding ENO, stir the batter continuously for 1 minute to incorporate it into the batter.
  • The dhokla batter should be frothy with a velvety texture.
  • Steam the dhokla on a high-medium flame for 15 minutes. Avoid over-steaming the dhokla.
  • When preparing the tempering for the dhokla, add water and sugar to keep it soft and moist after it cools down.
  • Khaman dhokla taste great when it serve with besan chutney.
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