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Rasawala khaman dhokla recipe | how to make Gujarati khaman dhokla | dhokla recipe

Rasawala khaman dhokla is popular street food of surat. It is made with chura of vatidal khaman topped with salad, sev and served with spicy rasa. Rasa is made with dal powder and gives a spicy and distinct flavour to khaman dhokla. The recipe is a combination of spicy and sour tastes, which is generally served as a snack but can also be served as a morning breakfast recipe.

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Rasawala khaman dhokla recipe | how to make Gujarati khaman dhokla | dhokla recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 8 hours
Total Time 8 hours 40 minutes
Course Snack
Cuisine Indian
Servings 6 servings


For khaman dhokla

  • 1 cup chana dal
  • 2 tbsp sour curd
  • 1 tsp lemon juice
  • Water to grind batter
  • Salt to taste
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • 1/8 tsp turmeric powder
  • 1 tsp eno fruit salt

For rasa

  • 3 tbsp urad dal
  • 3 tbsp moong dal
  • 3 tbsp chana dal
  • 15-20 black pepper
  • 3 dry red chilli
  • 1 cup water

For rasa tempering

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of asafetida
  • 6-7 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste
  • 2 tsp lemon juice
  • ½ tsp garam masala
  • Coriander leaves

For salad

  • 1 cup chopped onion
  • 1 cup chopped cabbage
  • 1 cup chopped tomatoes
  • 1 tsp chaat masala


  • Chura of khaman dhokla
  • Salad
  • Sev
  • Rasa of dal


For khaman dhokla

  • Wash chana dal and soak it in the water for 4-5 hours.
  • Drain water and grind it with sour curd, lemon juice and the required water. Grind it coarsely.
  • Cover and keep it in a warm place for 5-6 hours to ferment.
  • Then add salt, ginger-green chilli paste and turmeric powder and mix well.
  • Now pour 2 cups of water into a pan and heat it on medium flame. Grease steamer plates with oil.
  • Add eno fruit salt to the batter and stir it for a minute in one direction. The batter is increased to almost double.
  • Pour it into greased plates and place it into the steamer.
  • Steam it for 15-20 minutes over medium flame.
  • After 20 minutes open the lid and take out dhokla mould from the steamer and let it cool for a few minutes.
  • Cut dhokla pieces and make their chura by hand.
  • In a pan, roast urad dal, moong dal, chana dal, black pepper and dry red chilli. Then grind it into fine powder.
  • Add grinded powder and water into a mixing bowl. Mix well.
  • Heat oil in a pan, add mustard seeds, asafetida, and curry leaves and sauté it. Then add turmeric powder and red chilli powder and mix well.
  • Then add the dal mixture and mix well.
  • Add 4 cup water and cook rasa on a medium flame for 10-15 minutes.
  • Then add salt, lemon juice and garam masala. Mix well.
  • Garnish with coriander leaves and serve.

For salad

  • In a mixing bowl, add chopped onion, cabbage, tomatoes and chaat masala. mix well


  • On a plate add chura of khama topped with salad and sev. Then add rasa and serve.


  • Adding sour curd and lemon juice helps to fasten the fermentation process.
  • Steam khaman dhokla batter on a medium flame for 20 minutes
  • The thickness of rasa is according to your taste.
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