Besan Dhokla Recipe



Main ingredients

  • 1 cup Besan (chickpea flour)
  • 1.5 tablespoon Sooji (Semolina)
  • 1/2 teaspoon Citric acid
  • 1 tsp salt
  • 1 1/3 tbsp Sugar
  • 1 tsp Ginger and green chilies paste (optional)
  • 1 pinch Hing (optional)
  • 3 1/2 tbsp Vegetable oil
  • Almost 1 cup water
  • 1.5 tsp Eno (fruit salt) –  added at the end

For tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2-3 jalapenos cut into circles
  • 1.2 tsp red chilli powder (optional)
  • 10-15 curry leaves
  • 1 tbsp confectioners sugar


  1. Mix all ingredients mentioned above under ‘Main ingredients’ except the fruit salt Eno.
  2.  In a big pot fill water and lay a strainer at the bottom. Grease a pan in which khaman will be steamed.
  3. Now add Eno to the mix and gently mix it with a spoon. Please remember to not overmix it.
  4. Pour batter into that greased pan and place it inside the vessel.
  5. Cover it with a lid and steam khaman for about 15- 20 minutes.
  6. After 20 mins insert a toothpick. It should come out clean. Allow it to cool down for 10 mins.
  7. With the help of a knife loosen up khaman and flip it over to a plate.
  8. Cut it into square pieces

For tempering:

  1. On low heat, put oil in a pan and add mustard seeds, jalapenos and red chili powder(optional)
  2. When the curry leaves become crisp, add about half cup water and 1 tbsp sugar
  3. Pour this water into the cut pieces of dhokla and serve with green chutney 🙂
She has picture by picture steps as well which are easy to follow.