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Khaman Dhokla

A special occasion snack that is quick and easy to prepare.


  • 1 cup gram flour (besan)
  • 1 tbsp millet rava (millet semolina)
  • 1 tsp lemon juice
  • ¾ cup water (or as required)
  • 1 tsp baking soda
  • Unrefined salt to taste
  • 2 tsp crushed ginger and green chilli paste (or to taste)
  • ½ tsp mustard seeds (rai)
  • ½ tsp sesame seeds (til)
  • 1 sprig curry leaves
  • 1 green chilli, slit
  • 1 tsp raisin paste
  • 1 tbsp grated coconut, for the garnish (optional)
  • 1 tbsp fresh coriander leaves, for the garnish


In a bowl, take the besan, rava, lemon juice, water, baking soda, salt and crushed ginger and green chilli paste and mix thoroughly until smooth and has no lumps.

The consistency should be thick yet pourable. Pour this batter on a dhokla plate and steam for 15 minutes until a toothpick inserted comes out clean.
Heat a pan and add mustard seeds. When they sputter, add sesame seeds, curry
leaves and green chillies. Sauté for a few seconds and add raisin paste. Sauté for a few seconds more and add ½ cup of water. Bring the mixture to a boil. Pour the boiling mixture over the steamed dhoklas evenly.

Garnish with some grated coconut and fresh coriander leaves. Slice into squares and serve.

Serves 4


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