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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