Khaman Dhokla

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My sister Mita is an intense dhokla lover,she cooks it almost every now and then 😉 and every time she cooks we dont eat we pig-out 😉 This is her recipe 😉 Thanks motu for this yummylicious recipe .




  • Rice flour 3 bowl
  • Gram Flour 1 bowl
  • Ginger chilli paste 1 tbsp
  • Curd – 1 cup
  • 1/2 cup water
  • Pinch Turmeric powder
  • Salt to taste
  • 1 tspn Sugar
  • 2 tspn vegeetable oil
  • 1 pouch Eno powder ( If Eno is not available you can use baking powder)

For Tempering

  • 1 tablespoons Oil
  • Curry Leaves
  • 1/2 teaspoon Mustard Seeds
  • Green Chillies, slit lengthwise and cut into halves
  • Chopped coriander
  • 1 tbspn sugar
  • 1/2 cup water


  1. Mix rice flour ,gram flour,curd, and little water and make a smooth batter.
  2. Keep the batter in a warm place overnight or for 6-7 hrs.
  3. In a big Vessel boil water & keep a heavy stuff at the bottom.
  4. Now add sugar,salt,oil,turmeric,ginger chilly paste & mix the batter well.
  5. Add ENO powder into the mixture and mix it well. ( ENO should be added just before you are ready to put the mixture into the vessel,which means water starts boiling and u are ready to make dhokla)
  6. Pour the mixture into the vessel coated with oil.
  7. Cook for 10-15 min covering the lid of the vessel.
  8. Once cooked remove the dhokla and let it rest and get cool.
  9. Take a small pan. Heat oil.add all the ingredients  for tempering except water & sugar ,once it start spluttering add water and then sugar ,let the mixture boil for 1 min ,pour the mixture on the dhokla’s.
  10. Cut the dhokla into small pieces.
  11. Now what are you waiting EATTTTTTTTTTTT Ting !!! Enjoy 🙂

 Note : 

  1.  The ration is always 3:1 ( rice flour/gram flour).
  2. Depending on your taste you can increase or decrease the amount of sugar.

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