This easy khaman dhokla recipe is a savory gram flour cake that is steamed then topped with a sweet and tangy spice mixture, ready in 30 minutes, for the perfect tea time snack!
Whether tea time is a daily occurrence or a weekend luxury, you have to have an arsenal of snacks ready to go to pair with your cup of tea! This Khaman Dhokla recipe is the perfect savory snack, ready in just 30 minutes!
Khaman Dhokla is an easy tea-time snack
If you love a good snack that pairs well with your favorite cup of chai / tea, you’re going to love Khaman Dhokla. This instant dhokla recipe makes Khaman Dhokla that is:
- a steamed cake that is soft and fluffy
- nutritious and filling with besan and just a few spices
- easy to make and serve with tea!
Recipes you’ll love
If you’re looking for more savory Indian snacks and appetizers that are perfect for tea time, here are some of our favorites:
Ingredients & Notes
- Chana atta / Besan / Gram Flour – this is a flour made from the gram chickpea, found in many Asian stores. It is the base of this savory cake.
- Turmeric powder or Haldi – this is a popular Indian spice with an earthy flavor, and gives the Dhokla its signature yellow color.
- Eno – a fruit salt that helps make the Khaman dhokla light and fluffy when it is steamed.
- Coconut – freshly grated coconut is best for this recipe, but desiccated coconut will also work.
- Garnish – Curry leaves, Mustard seeds, Sesame seeds – Adds a tangy and spicy taste to the dhokla.
- Fresh Garnishes – Green chilli and cilantro add freshness and a little more spice to the dhokla.
How to make Khaman Dhokla?
In a small bowl or a blender, add ¼ cup of water, sugar, lemon juice, two tablespoons of oil and salt. Mix it well.
In a separate large bowl, sift the besan (chickpea flour). Add turmeric powder.
Next, add in the lemon-sugar water mixture and mix well with a whisk. Add more water if needed. It should be a thick cake-like batter. Set the mixture aside for 10-15 minutes.
In a steamer or a pot add 2 cups of water. Top it with a steamer basket or small metal rack so that the Dhokla tray does not touch the water directly.
Brush a small baking pan with oil, making sure the edges are well-oiled.
When ready to steam the dhokla, add 1 teaspoon of Eno and 1 tablespoon of water into the mixture. The mixture will turn foamy and bubbly.
Mix well. Then, immediately pour the mixture into the oiled tray.
Cook covered on medium to high heat for 10- 15 minutes. Make sure there is enough water to create steam. If all the water evaporates before the dhokla is cooked, add more boiling water carefully by pouring it along the sides of the pot.
Steam for 10-15 minutes. To check, insert a toothpick or knife. If it comes out clean, the dhokla is ready. If there is a lot of moisture on top, cook uncovered for 5 minutes.
Once cooked, carefully transfer the pan to a cooling rack for 10 minutes to cool.
Tadka/Garnish
To a small pot, add the oil and mustard seeds on medium heat. Once the mustard seeds start to crack, add curry leaves and approx ½ -¾ cup of water. Be careful when adding the water as it will splatter. Turn the heat to low to allow the flavors to come together.
Next, add the sliced green chilli and sesame seeds. Cook for a few minutes on low heat. Turn off the heat.
Assemble the Dhokla
Slice the dhokla cake into squares or diamonds, and flip it onto a plate.
Pour the tadka / tempered spice and oil mixture onto the top of the Dholka squares. Allow the dhokla to absorb the mix for a few minutes.
Garnish with freshly grated coconut and chopped cilantro
Tips for Khaman Dhokla
- Carefully measure the turmeric when adding it to the batter. Too much turmeric can result in dhokla that has yellow or orange spots on top.
- Once you add the eno and mix the batter, it is important to pour it into the tray and cook it as soon as possible. The dholka will be light and spongy.
- If you find that there is a lot of water or moisture on the top after steaming, cook for 5 minutes uncovered to help the moisture evaporate.
Serving Suggestions
Serve Khaman Dhokla with green chutney or red chilli sauce.
This Khaman Dhokla is a great snack served with just a cup of Doodh Patti Chai. You can also pair it with a few more savory or sweet tea time snacks:
- Nankhatai: Cardamom Shortbread Cookies
- Thepla: Wheat Flour & Brown Sugar Cookies (with Air Fryer Option)
- Cornflake Chivda: Indian Snack Mix
- Chicken Puffs: Pakistani Style Chicken Patties
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Khaman Dhokla
Ingredients
Dhokla
- 1 cup Besan gram flour
- 2 tablespoons Lemon juice
- 1 teaspoon Eno
- ¼ teaspoon Turmeric powder
- 1/4 cup water
- ¼ teaspoon salt adjust to taste
- 1-2 tablespoons oil to coat the pan
Garnish/Tadka
- Coconut freshly grated or desiccated coconut
- Cilantro chopped
- 5- 7 Curry leaves
- 1 teaspoon Granulated Sugar
- 1 tablespoon Sesame Seeds optional
- 2-3 Green chilli, sliced
- 4 tablespoons Oil
- 1 teaspoon Mustard seeds
Instructions
- In a small bowl or a blender, add ¼ cup water, sugar, lemon juice, two tablespoons of oil and salt. Mix it well.
- In a separate large bowl, sift the besan (chickpea flour). Add turmeric powder.
- Next, add in the lemon-sugar water mixture and mix well with a whisk. Add more water if needed. It should be a thick cake-like batter. Set the mixture aside for 10-15 minutes.
- In a steamer or a pot add 2 cups of water. Top it with a steamer basket or small metal rack so that the tray does not touch the water directly.
- Brush a small baking pan with oil, making sure the edges are well-oiled.
- When ready to steam the dhokla, add 1 teaspoon of Eno and 1 tablespoon of water into the mixture. Mix well. The mixture will turn foamy and bubbly.
- Immediately pour the mixture into the oiled tray.
- Cook covered on medium to high heat for 10- 15 minutes. Make sure there is enough water to create steam. If all the water evaporates before the dhokla is cooked, add more boiling water carefully by pouring it along the sides of the pot. there isn’t add boil
- Steam for 10-15 minutes. To check, insert a toothpick or knife. If it comes out clean, the dhokla is ready. If there is a lot of moisture on top, cook uncovered for 5 minutes.
- Once cooked, carefully transfer the pan to a cooling rack for 10 minutes to cool.
- In the meantime, make the tadka / garnish.
Tadka/Garnish
- To a small pot, add the oil and mustard seeds on medium heat. Once the mustard seeds start to crack, add curry leaves and approx ½ -¾ cup of water. Be careful when adding the water as it will splatter. Turn the heat to low to allow the flavors to come together.
- Next, add the sliced green chilli and sesame seeds. Cook for a few minutes on low heat. Turn off the heat.
Assemble the Dhokla
- Slice the dhokla cake into squares or diamonds, and flip it onto a plate.
- Pour the tadka / tempered spice and oil mixture onto the top of the Dholka squares. Allow it to absorb the mix for a few minutes.
- Garnish with freshly grated coconut and chopped cilantro
- Serve Khama Dhoklawith green chutney or red chilli sauce