A Khaman Dhokla recipe is enhanced with Chutney & spices, and poured in a creme caramel mold. It’s then covered and steamed & once cooled, it’s flipped over. The result is a beautiful round wreath. To decorate, the wreath is drizzled with green chutney sauce and a tadka is poured over before serving.

Typically, Khaman Dhokla is made with a batter of Lentils and spices, steamed to cook till fluffy and then enhanced with a tempering of Mustard & Sesame seeds, Chillies, Curry leaves and Coconut.

To make this Gluten free omit the Semolina
To make this Vegan, omit the Yogurt

The origins of the Dhokla come from Gujarat in India but they can pretty much be found in every corner of the country. There are many varieties of Dhoklas some made with Lentils and others are made of Semolina. The Dhokla batter is poured into a dish and then steamed till fluffy. It’s eaten for breakfast or served as a snack. The best Dhoklas are eaten freshly steamed. This Khaman Dhokla is made using Chickpea or Gram flour called Chana ka Atta or Besan in India. It’s a basic household staple used in many recipes. If you follow my channel you will see it used in many other recipes like

Pahadi Kebabs

Batata Wadas

Onion & Potato Pakoras

Other Dhokla recipes:

Tiranga Dhokla

Red Velvet Dhokla

Chilli Cheese Dhokla

Dhokla Wreath

5 from 28 votes


  • 1 tbsp Mustard Oil
  • 1/2 cup Chutney sauce


  • 1 cup Coriander 1 tsp Peppercorns
  • 1 tsp Salt
  • Juice of 1/2 Lime
  • 1/4 cup Ginger
  • 1/4 cup Garlic
  • 1/4 cup Green Chilli
  • 2 – 3 tbsps Water

Dhokla base

  • 2 cups Gram or Chickpea flour Besan or Chana ka Atta
  • 1/2 cup prepared Chutney
  • 1/2 tsp Salt
  • Pinch Sugar
  • 1 tsp Cumin powder
  • 1 tsp red Chilli powder
  • 2 cups Water
  • 2 tbsps Yogurt
  • 2 tsps Eno Fruit Salt


  • 2 tbsps of Oil
  • 1/4 tsp Mustard
  • 1/4 tsp Cumin seeds
  • 6 round red Chillies
  • 1 tbsp slit green Chillies
  • 15 Curry leaves


  • Prepare the caramel mold by brushing it with mustard oil
  • Prepare the chutney by grinding all the chutney ingredients together
  • Add the chutney to the gram flour together with the salt, sugar, spices, water and yogurt
  • Prepare the mold to steam the dhokla
  • When the water in the pan is ready, add the Eno Fruit Salt to the batter and whisk it and pour it carefully into the mold
  • Cover and steam for 30 mins
  • Prepare the tadka by sautéing the tadka ingredients in oil
  • When the dhokla is cooked and cooled down, flip it over
  • Drizzle with chutney sauce and spoon the tadka over