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

Tam tam khaman dhokla is tempting dhokla made with soaked and crushed chana dal. Later khaman is tempered with spices to give it a spicy and distinct flavour. 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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Tamtam khaman dhokla recipe | how to make Gujarati khaman dhokla | dhokla recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 8 hours
Total Time 8 hours 35 minutes
Course Snack
Cuisine Indian
Servings 4 servings


  • 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 tempering

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of asafetida
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • Chopped coriander leves
  • ¼ cup fresh grated coconut


  • Wash chana dal and soak it in 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 the 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 and cut dhokla into small squares.
  • Now heat oil in a pan. Add mustard seeds and hing. When the seeds begin to crackle switch off the flame and add red chilli powder and garam masala.
  • Then add dhokla and mix gently.
  • Garnish Tam tam dhokla with coriander leaves and freshly grated coconut.


  • Adding sour curd and lemon juice helps to fasten the fermentation process.
  • The consistency of khaman dhokla batter should be medium.
  • Steam khaman dhokla batter on a medium flame for 20 minutes.
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5 from 1 vote (1 rating without comment)


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