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Dhokla Recipe


Dhokla Recipe is a delicious, soft and spongy steamed savoury cake prepared with gram flour and tempered with spices. This Dhokla is ready in 20 minutes and makes a perfect breakfast as well as a teatime snack.
5 from 12 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Servings: 12 Pieces
Author: Pavani


For making the Dholka batter:

  • Gramflour/chickpea flour/besan – 1cup
  • Sugar-1tbsp
  • Semolina/Rava – 1tbsp
  • Lemon juice – 1tbsp
  • Green chilli-garlic paste -1tsp
  • Turmeric powder – ⅛ tsp
  • Unflavoured fruit salt ENO – ¾ tsp
  • Salt -1tsp as per your taste
  • Water as required

For Tadka or Tempering:

  • Oil-1tbsp
  • Mustard seeds – 1 tsp
  • Sugar-1tbsp
  • Green chillies -2
  • Asafoetida HING a pinch
  • Curry leaves
  • Coriander leaves
  • Water- ½ cup


Preparing the batter:

  • In a mixing bowl add besan, sugar and semolina. Mix well.
  • Add water slowly and mix well without any lumps. The batter should be semi-thick not too thin or thick.
  • Add lemon juice and give a quick mix.
  • Cover the batter with a plate and rest it for 10 minutes.
  • In the meanwhile grease a cake tin/deep plate with oil and keep aside.
  • Add water into a deep pan/steamer and place the stand in it.
  • Then cover and bring the water to boil.
  • After 10 minutes, add the green chilli-garlic paste to the batter along with turmeric powder and salt. Mix well.
  • Now add the unflavoured fruit salt (ENO) to the batter and add little water on the salt and give a really quick mix everything.
  • Immediately pour the batter into the cake tin and place it in the steamer and cover it.
  • Steam for 20 minutes or until it is cooked.
  • Once 20 minutes is over remove the lid and check by inserting a toothpick.
  • If it toothpick comes clean, remove the tin from the steamer and allow it to cool. Otherwise, cook for another 2-3 minutes.
  • While the dhokla is cooling we will prepare the tadka.

Preparing the Tadka

  • Heat a small pan with oil, once the oil is hot enough add mustard seeds.
  • When they begin to crackle add curry leaves, slit green chillies and saute for a minute.
  • Add ½ cup of water followed by sugar and stir well.
  • Add coriander leaves and bring the water to boil for 1-2 minutes and turn off the heat.

Assembling the dhokla

  • Remove the dhokla from the tin on to a plate by gently tapping on the top of the tin.
  • Then cut into small pieces as you like.
  • Gently pour the tadka on to dhokla so that it covers fully.
  • Afterwards, allow it to soak the syrup for a few minutes.
  • Enjoy tasty and soft Khaman Dhokla with mint and tamarind chutney.


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