Khaman Dhokla

Authentic and traditional khaman dhokla from the scratch step-by-step recipe with photos.

Khaman dhokla is a Gujarati dish very similar to the south-Indian idli. This famous dish needs no introduction. It is widely available in sweet and snack shops all over India. But the store ones are made with besan (chickpea flour) and are made instantly, unlike the traditional ones that are made by fermenting the batter.

Jump to:

• About this recipe
• Authentic versus instant dhokla
• Ingredients to make authentic khaman dhokla
• Bonus
• Khaman Dhokla step-by-step recipe with photos
• Recipe card
• Comments

About this recipe

The traditional khaman dhokla is slightly dense and crumbly than the instant ones but is way more healthy and far better in taste. If the batter is fermented well, the dhokla does not need any baking soda or fruit salt that is added in the instant ones. I do not add them in the batter as it naturally has a lightness to it. If you are very keen on the porous texture that comes with the nylon dhokla, you made add a pinch of soda before steaming but remember soda would give it a distinctive after-taste which most of us are not a fan of.

The main difference between khaman dhokla and dhokla is the usage of rice. Khaman has chana dal (Bengal gram) as the main ingredient, whereas dhokla uses equal quantities of rice and chana dal.

Authentic versus instant dhokla

The health benefits of fermented foods is well-known. Fermented foods are rich in probiotics and is very helpful in gut-healing. The process of fermentation also makes the grains easy to digest. You may miss out on this if you make instant dhokla. Instant dhokla has its own issues. They may not turn fluffy if you don't add soda. Again, adding more soda may compromise the taste. The batter has to be used immediately and cannot be stored. However, the fermented batter keeps good in the refrigerator for 3-4 days.

Make the batter at night and let it ferment. You can have freshly steamed dhokla for breakfast next morning.

Ingredients to make authentic khaman dhokla

Chana dal: Chanal dal or Bengal gram is the main ingredient used in making khaman.

Urad dal: A small amount of urad dal or black gram is used in khaman. I

Poha: The thick variety of poha (flattened rice) goes into making this dish.

Ginger and green chilli: These are ground into a fine paste and added to the batter. You may adjust the amount of chilli as per your preference.

Oil: Traditionally, peanut oil is used to make dhokla. However, you may use any cooking oil of your choice.

Tempering: For the tempering, I use mustard seeds, hing, and curry leaves.

Garnish: Fresh coconut, coriander leaves, and green chilli are used for garnish. Even though they are used for garnishing, I highly recommen not to skip them.

This authentic, traditional dish is great for breakfast, snack, and lunch boxes. Do give this recipe a try and you will not want to go back to instant dhoklas again.

Bonus

This dish is:
- very healthy as the batter is fermented
- gluten-free
- vegan friendly
- perfect for lunchboxes as they stay soft and fresh for a long time

For more Gujrati recipes, click here.

Khaman Dhokla step-by-step recipe with photos

1. Wash and soak chana dal, urad dal and poha

2. Grind into a smooth paste and mix well

3. Let the batter ferment overnight

4. Mix turmeric, salt, and ginger-green chilli paste

5. Add oil and mix

6. Pour into a greased plate

7. Place in a steamer

8. Steam until completely done

9. Prepare the tempering in a small pan

10. Pour tempering and garnish

11. Cut into squares and serve

Recipe card