Snacks / Chaat Tiffin

Khaman Dhokla

Dhokla is a healthy recipe that can be used as a main course or as a snack. It originates from Gujarat.  You can make different varieties of dhokla like bread dhokla, khaman dhokla, rava dhokla, etc.,  I am going to give you the recipe for khaman dhokla. I learnt this recipe from my perima(my mom’s sister).  She was residing in Gujarat for a decade.  When I went once, she asked me have you tasted salt cake? I wondered!!!! Normally cake itself means sweet. How could it be a salt cake!!! I said I am ready to taste it and she made this recipe in no minutes. Also she taught me the method of making this. Wow!!! It was delicious. Then I made this for my uncle and he loved it a lottt!!!!  Now this has become the favourite one for all at home. I am dedicating this to my perima… Thank you for teaching this. Love you perima <3 <3 <3 <3….



Besan flour – 3 cups

Semolina – 2 tbsp

Sugar – 1 tbsp

Salt – To taste

Green chilli paste – 1 tsp

Lemon juice – 2 tsp

Fruit salt/Eno – 2 pkts



For tempering


Mustard seeds- 1 tsp

Curry leaves – few

Green chillies – 2

Grated coconut

  • In a bowl, add the besan flour, semolina, sugar, green chilli paste, salt, lemon juice. Add water to this and mix well without forming any lumps.
  • Add eno salt/fruit salt and stir well. You can see the batter raising with effervescence. The quantity of the batter will raise.


  • Grease the cake pan and pour this batter into the plate.
  • In a pressure cooker, add water. Keep a small cup of water as a stand to keep the cake pan with the batter.
  • Steam cook it for 20 minutes. Then turn off the stove and put the whisle and allow it to stand for five minutes.
  • Now open the lid and insert a tooth pick to check whether the dhokla is cooked well.


  • With a sharp knife, remove the dhokla on the sides of the cake pan   DSC01276
  • Now close the cake pan with a plate and turn it upside down.
  • You will get the dhokla on the plate.


  • After two minutes, cut it into pieces.
  • In a pan, splutter mustard seeds. once they crack, add the choped green chillies and curry leaves. Add 2 tbsp of water and temper it on the dhokla.


  • Garnish it with the grated coconut.

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