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.


Khaman Kakdi Recipe


Salt :-  as per taste

Lemon Juice :-   1 tsp

Coconut Scraped  :-   2 tbsp

Asafetida  :-   a pinch

Oil :-   2 tbsp

Bengal gram (Chana dal) :-  100 gm

Mustard seeds  :-  ½ tsp

Green chilies:-  2 to 3 nos

Curry leaves  :-   4 to 5 leaves

Sugar powdered :-  1 tsp

Ginger :-  1 inch

Cucumbers  :-  250 Gms

Coriander leaves :-  2 tbsp, chopped


1)    Take the chana dal; roast it for couple of minutes on high flame. Once done, soak it in water for close to 10 hours.

2)    Remove it from water and grind it.

3)    Now take the cucumber and start shredding it.

4)    Mix the cucumber with salt and keep it aside preferably in round dish for close to 30 mns

5)    Now take the ginger and chilies and grind it well.

6)    Drain off all the water in the cucumber.

7)    Mix cucumber, the ginger chili paste, chana dal, cucumber and salt if required.

8)    Mix in the coconut, lemon juice, coriander leaves and powdered sugar. Mix it thoroughly.

9)    Take a pan and heat oil in it.

10) Now mix the asafetida, mustard seeds and curry leaves.

11) Once it starts spluttering, mix this on the salad.