Gujrati Khaman Dhokla Recipe


Rice  :-  one cup

Urad Dal :-  one cup

Yellow Mung Dal :-  one cup

Sour Buttermilk :-   3 cups

Green chilies  :-  2 nos, crushed

Ginger grated  :-    ¼ tsp

Soda bicarb :-   ½ tsp

Oil :-   2 tbsp

Red chili powder :-  2-3 pinches

Coriander  :-  ½ tbsp

Salt  :-   as per taste


1)    Take the dal and rice, mix it well. Wash it, drain it, and dry it. Take a clean cloth, set it aside to dry for couple of hours.

2)    Now the grains should be grinded well, in texture it should appear like soji.

3)    This should be stored in air tight container. This can be used for close to 2 months. From this powder, take a cup of flour.

4)    To this add the buttermilk, and keep mixing it well.  Set aside for close to 5 hours.  Now take soda bicarb and dissolve it in the oil. This needs to the batter.

5)    Take all ingredients except coriander and red chili and mix it well. Pour this into a greased plate.

6)    This needs to be steamed using water, either in the steamer or cooker. To check, pierce the knife. It should appear clean.

7)    Now on top of this sprinkle coriander and red chilies and steam it again for couple of minutes.

8)    The Dhokla needs to be cut either in diamond or square shapes. To be served along with hot coconut chutney.


Instant Dhokla Recipe


1 cup Besan
½ teaspoon Salt
½  cup lukewarm water
½ teaspoon Sugar
1 tablespoon Oil
1 pinch of Citric acid
2 -3 Green Chilies
1 teaspoon Black Mustard seeds (Rai)
1 teaspoon ENO fruit salt (ENO is an antacid, available in supermarkets easily )
1 teaspoon Lemon Juice

How to make Instant Dhokla

  • In a cooker or a steamer take 1 cup water and put the stand in it.
  • In a bowl put besan, salt, sugar, ENO, citric acid and water and mix well so that no lumps are formed. Simultaneously put the cooker on gas and when the water starts boiling , simmer the gas.
  • Transfer the batter to a greased aluminum bowl and place in the cooker on the stand.
  • Now close the lid , WITHOUT THE WEIGHT, cook on high flame for 3 minutes, then on low flame for 15-20 minutes.
  • Check with a knife, if the batter doesn’t stick on the knife it is ready.
  • Take it out from the pan and cut into pieces.
  • In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.
  • Switch off the gas and put the dhokla pieces and mix nicely. Put a few drops of lemon juice over it and serve.

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