Khaman Dhokla


You don’t have to be from Gujarat to have tasted a khaman dhokla. A thick fermented gram flour and yogurt batter steamed till it’s like a soft fluffy pillow. Cooled, cut into squares tempered with mustard seeds and garnished with fresh coriander and scraped coconut – a dhokla is Gujarat’s pride. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad in a different avatar known as khaman. My mother-in-law adds a pinch of sugar to the batter to match every Guajarati’s love for a hint of sweetness in their food. Minus the time it takes for fermentation, it is a quick recipe which makes a delicious snack anytime of the day. So here is the recipe:

Singhare ki poori


  • Gram flour (besan) sieved 2 cups
  • Yogurt beaten 1 cup
  • Salt to taste
  • Turmeric powder 1/2 teaspoon
  • Green chilli-ginger paste 1 teaspoon
  • Oil 2 tablespoons
  • Lemon juice 1 tablespoon
  • Soda bicarbonate 1 teaspoon
  • Mustard seeds 1 teaspoon
  • Fresh coriander leaves chopped 2 tablespoons
  • Coconut scraped 1/2 cup


  1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.
  2. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease a thali.
  3. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.
  4. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.
  5. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
  6. Serve, garnished with chopped coriander leaves and scraped coconut.

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