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

I used my Instant Pot for this recipe, but it’s very easy to also steam this in a large pot. I like to set my dish on top of a colander so the steam passes through and a heavy lid. Typically I will use a glass lid so you can see through. I’ve made many Dhokla recipes, here are some

Tiranga Dhokla

Red Velvet Dhokla

Chilli Cheese Dhokla

Khaman Dhokla



  • 1 cup Gram flour Besan or Chana ka Atta
  • 1 cup Water
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1 tbsp Semolina Sooji or Rava
  • Juice of 1/2 Lime
  • 1 tbsp Oil
  • 1/2 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 tbsp Yogurt
  • 1 tbsp finely minced Ginger
  • 1 tbsp minced green Chilli
  • Mustard Oil to grease pan
  • 1 tbsp Eno Fruit Salt


  • 2 tbsps regular Oil and
  • 2 tbsps Mustard Oil
  • 1 tbsp black Mustard seeds
  • 1 tbsp white Sesame seeds
  • 1 tbsp sliced green Chillies
  • 1/4 cup Curry leaves
  • 1/4 cup shredded fresh Coconut


  • In the Instant Pot, add a cup of boiling hot water and set the pot to sauce so it stays hot
  • Add the water a little at a time to the gram flour and whisk to remove all lumps
  • Add the salt, sugar, semolina, lime juice, oil, turmeric, chilli, cumin, yogurt, ginger and green chilli and give it a good mix
  • Grease the pan with mustard oil
  • Add the Eno fruit salt to the batter and mix to incorporate and pour immediately into pan
  • Lower into the instant pot, set the valve to seal and set to steam for 12 mins – you may need a new extra mins if using a regular pot
  • In the meantime, heat up the regular and mustard oils and add the mustard and sesame seeds, add the chillies and curry leaves as well and keep aside
  • Once the 12 mins have elapsed, wait for the pin to drop and open the IP
  • Allow the dhokla to cool and then overturn the cake pan to reveal a soft fluffy steamed dhokla cake
  • Using a sharp knife, cut the dhokla into serving size pieces and pour the prepared tadka over
  • Add the shredded coconut and serve