Bati Khaman Dhokla is a beloved street‑food staple of Ahmedabad, originally sold by vendors near the bustling markets. It evolved from traditional dhokla by adding a chickpea‑based batter that gives a softer, more airy texture, making it a favorite for festivals and evening snacks.

In Gujarat, Khaman Dhokla can be plain, topped with sev, or served with a sweet‑sour chutney. Some regions add coconut or peanuts to the batter, while others, like the Ahmedabad “Bati” style, use a chickpea‑based batter for extra softness.

It is typically cut into squares, drizzled with a hot mustard‑curry‑leaf tempering, and served with green coriander chutney and sometimes a sweet‑tangy tamarind chutney. It is enjoyed at room temperature as a snack or part of a thali.

Bati Khaman Dhokla is popular during Navratri, Diwali, and monsoon evenings when street vendors are bustling. It is also a common offering at family gatherings and as a light lunch during summer months.

The addition of soaked chickpeas blended into the batter creates a softer, more jali‑laden texture that mimics the famous street‑side “Bati” version sold in Ahmedabad. This technique also adds a subtle nutty flavor absent in plain besan‑only dhokla.

Authentic ingredients include dried chickpeas, sour yogurt, besan, fenugreek seeds, hing, and mustard seed tempering. Acceptable substitutes are canned chickpeas (for convenience), plant‑based yogurt (for a vegan version), and vegetable oil instead of peanut oil, though flavor may vary slightly.

Common errors include under‑soaking the chickpeas, over‑mixing after adding baking soda, opening the steamer too early, and using a batter that is too thick. Each of these issues can lead to a dense, non‑jali dhokla.

Baking soda reacts with the natural acidity from the yogurt and fermented chickpea batter, creating carbon dioxide instantly during steaming. This gives the dhokla its characteristic light, airy texture without the longer proofing time required for yeast.

Yes. Ferment the batter overnight, steam the dhokla, then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer before serving to restore softness.

The dhokla should be light, fluffy, and full of tiny holes (jali) throughout. The surface will be smooth and slightly glossy, and a toothpick inserted in the center should come out clean.

The YouTube channel Anukriti Cooking Recipes specializes in authentic Indian home‑cooking tutorials, focusing on regional street foods, traditional recipes, and practical tips for Indian households.

Anukriti Cooking Recipes emphasizes precise measurements, detailed fermentation timing, and secret tips (like the chickpea‑based batter) that replicate street‑vendor quality at home, whereas many other channels provide more generic or shortcut versions.