Khaman Dhokla Cooking Recipe

Khaman Dhokla (Steamed Gram Flour Snack) Cooking Recipe

This spongy snack emanates from Gujarat but has become popular in other parts of India, too. A favourite at home, dhoklas are easy to make, and are also light on both the palate and stomach.


  • 180g gram flour (besan)
  • 250g natural low-fat yogurt, whisked
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • 1 teaspoon minced green chilli and ginger
  • 1 tablespoon lemon juice
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons olive oil, plus spray oil for greasing the thali
  • 1 teaspoon black mustard seeds
  • 2 tablespoons chopped fresh coriander leaves
  • 1 teaspoon grated fresh coconut

Khaman Dhokla Cooking Recipe

Cooking Method

  1. Sift the gram flour into a bowl. Add the yogurt and around 200ml warm water. Mix well, making sure there are no lumps. Add the salt and mix again. Leave the mixture to ferment for 3-4 hours.
  2. Once the gram flour batter has fermented, mix in the turmeric and minced chilli and ginger.
  3. Heat a steamer and grease a thali.
  4. In a small bowl, mix together the lemon juice, bicarbonate of soda and 1 teaspoon of the olive oil. Add this to the batter and whisk briskly.
  5. Pour the batter into the greased thali and place it in the steamer. Cover with the lid and steam for 10 minutes.
  6. Remove from the steamer and allow to cool a little, then cut the steamed gram flour into squares and keep warm in a serving bowl or on a plate.
  7. Heat the remaining olive oil in a small frying pan. Add the mustard seeds and fry until they begin to pop. Pour over the dhoklas. Serve garnished with the coriander leaves and grated coconut.

886 kj; 210 kcals; 12.4g protein; 6.6g fat; 1g sat fat; 27g carbohydrates; 5.2g sugar; 4.9g fibre; 900mg sodium

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