Spongy Khaman Dhokla recipe! खमन ढोकला रेसिपी I Gujarati Khaman Dhokla I Gujju Ben na Nasta
Spongy Khaman Dhokla recipe! खमन ढोकला रेसिपी I Gujarati Khaman Dhokla I Gujju Ben na Nasta is a easy Gujarati recipe that serves 4. 150 calories per serving. Recipe by Gujju Ben na Nasta on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $2.20 total, $0.55 per serving
Ingredients
- 1 cup Chickpea Flour (fine, sifted)
- ½ tsp Salt (adjust to taste)
- 1 tbsp Lemon Juice (freshly squeezed)
- 3 tbsp Vegetable Oil (1 tbsp in batter, 2 tbsp for tempering)
- 1 tsp Baking Powder (for leavening)
- 1.5 cup Water (divided: ¾ cup for batter, ¾ cup for sugar syrup)
- 1 tbsp Sugar (for sweet syrup)
- ½ tsp Mustard Seeds (for tempering)
- 1 piece Green Chili (finely chopped)
- 5 sprigs Curry Leaves (fresh)
- 2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
Prepare the batter
In a mixing bowl combine 1 cup chickpea flour, ½ tsp salt, 1 tbsp lemon juice, 1 tbsp oil, and ¾ cup water. Whisk until smooth and free of lumps.
Time: PT5M
Add leavening and rest
Stir in 1 tsp baking powder, mix quickly, then cover the bowl and let the batter rest for 10 minutes.
Time: PT10M
Steam the dhokla
Bring water to a rolling boil in the steamer. Lightly oil the steaming tray, pour the rested batter into it, and steam for 10 minutes until a toothpick inserted comes out clean and the dhokla is fluffy.
Time: PT10M
Temperature: 100°C
Prepare sweet tempering syrup
In a small saucepan combine ¾ cup water and 1 tbsp sugar. Heat until the sugar dissolves completely, then set aside.
Time: PT5M
Temperature: Medium heat
Make the tempering
Heat 2 tbsp oil in a small pan. Add ½ tsp mustard seeds; when they start to pop, add the chopped green chili, 5 curry leaves, and quickly pour the sweet syrup.
Time: PT3M
Temperature: Medium‑high heat
Finish and garnish
Turn off the heat, drizzle the hot tempering evenly over the steamed dhokla, then sprinkle chopped coriander leaves on top.
Time: PT2M
Serve
Cut the dhokla into squares or diamonds and serve warm as a snack or side dish.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten‑free
Allergens: Chickpeas (legume), Mustard
Ingredient Substitutions
- Instead of Chickpea Flour: All-purpose flour (use less protein, may affect texture)
- Instead of Salt: Sea salt
- Instead of Lemon Juice: White vinegar (use half the amount)
- Instead of Vegetable Oil: Canola oil
- Instead of Baking Powder: Baking soda + lemon juice
- Instead of Sugar: Jaggery
- Instead of Mustard Seeds: Cumin seeds
- Instead of Green Chili: Red chili flakes
- Instead of Coriander Leaves: Parsley
Equipment Needed
- Mixing Bowl
- Whisk
- Steamer (or large pot with steaming rack)
- Saucepan
- Ladle
- Serving Plate
- Knife
- Spatula (optional)
Critical Steps — Do Not Skip
- Mix batter to a smooth, lump‑free consistency.
- Allow the batter to rest for 10 minutes for proper fermentation.
- Steam the dhokla without opening the lid early.
- Temper mustard seeds until they pop, then quickly add the syrup.
Chef Tips from the Video
- Add a pinch of asafoetida (hing) to the batter for extra aroma.
- For a brighter color, mix a few drops of yellow food coloring or a pinch of turmeric.
- Serve with a side of sweet tamarind chutney for contrast.
Troubleshooting
Dhokla turns out dense and not fluffy.
Ensure the batter rests for the full 10 minutes and use fresh baking powder. Also, steam at a rolling boil without opening the lid early.
Batter sticks to the steaming tray.
Lightly oil the tray or line it with a greased parchment paper before pouring the batter.
Temperings taste bitter.
Do not over‑heat the oil; remove from heat as soon as mustard seeds pop and add the syrup immediately.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a steamer or microwave.
Freezer: Not recommended as the texture becomes soggy.
Room temperature: Best eaten the same day; can stay at room temperature for up to 4 hours.
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead and kept at room temperature.
- Steamed dhokla can be stored and reheated; add fresh tempering just before serving.
Frequently Asked Questions
What is the cultural significance and history of Khaman Dhokla in Gujarati cuisine?
Khaman Dhokla is a traditional Gujarati snack that originated as a light, protein‑rich dish made from chickpea flour. It is commonly served during festivals, family gatherings, and as an evening tea snack, reflecting Gujarat’s love for steamed, mildly spiced foods.
What are the traditional regional variations of Khaman Dhokla in Gujarat?
In different parts of Gujarat, Khaman Dhokla may include additions like yogurt, grated coconut, or a touch of turmeric for color. Some regions serve it with a sweet‑sour tamarind chutney, while others keep it simple with just the mustard‑seed tempering.
How is Khaman Dhokla traditionally served in Gujarat?
Traditionally, Khaman Dhokla is cut into bite‑size squares, drizzled with hot mustard‑seed tempering, and garnished with fresh coriander. It is often accompanied by green chutney, sweet tamarind chutney, or a side of plain yogurt.
On what occasions is Khaman Dhokla traditionally prepared in Gujarati culture?
Khaman Dhokla is popular during festivals like Navratri, Diwali, and Uttarayan, as well as at weddings, birthday parties, and everyday tea time. Its quick preparation and light texture make it ideal for both celebrations and casual snacking.
What authentic ingredients are essential for traditional Khaman Dhokla versus acceptable substitutes?
Authentic Khaman Dhokla uses chickpea flour (besan), fresh lemon juice, mustard seeds, and curry leaves. Acceptable substitutes include all‑purpose flour (though texture changes), vinegar instead of lemon juice, and cumin seeds in place of mustard seeds, but the flavor profile will differ.
What other Gujarati dishes pair well with Khaman Dhokla?
Khaman Dhokla pairs beautifully with Khandvi, Fafda, Handvo, and a simple cucumber‑tomato salad. A cup of masala chai or a glass of fresh buttermilk (chaas) completes the traditional Gujarati snack spread.
What are the most common mistakes to avoid when making Khaman Dhokla at home?
Common mistakes include over‑mixing after adding baking powder, opening the steamer too early, and overheating the tempering oil which can make the mustard seeds bitter. Following the resting time and maintaining steady steam are key to a fluffy dhokla.
Why does this Khaman Dhokla recipe use lemon juice instead of vinegar for acidity?
Lemon juice provides a fresh, citrusy tang that complements the mild flavor of chickpea flour, while vinegar can impart a harsher acidity. The recipe follows the traditional Gujarati preference for lemon’s bright flavor.
Can I make Khaman Dhokla ahead of time and how should I store it?
Yes, you can steam the dhokla a few hours ahead, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave and add fresh tempering just before serving.
What texture and appearance should I look for when making Khaman Dhokla?
A properly cooked Khaman Dhokla is soft, spongy, and slightly airy with a pale yellow hue. It should spring back when pressed lightly and have a smooth surface ready to absorb the tempering.
What does the YouTube channel Gujju Ben na Nasta specialize in?
The YouTube channel Gujju Ben na Nasta specializes in authentic Gujarati home‑cooking, sharing quick, budget‑friendly recipes for everyday meals, snacks, and festive dishes with a focus on traditional flavors and simple techniques.
How does the YouTube channel Gujju Ben na Nasta's approach to Gujarati cooking differ from other Indian cooking channels?
Gujju Ben na Nasta emphasizes real‑home kitchen shortcuts, uses readily available ingredients, and often demonstrates regional variations that are less commercialized. The host’s casual, relatable style makes Gujarati recipes feel approachable for beginners.
Last updated: August 28, 2026
