Khaman Dhokla Street Food for the Soul

Khaman Dhokla Street Food for the Soul

Khaman Dhokla Street Food for the Soul

What is it about eating nourishment outside that makes it taste so great? When you're out on the town and needing something little to prop you up, ceasing at a roadside seller or road truck is frequently the best and most delicious choice rather than a full dinner. This issue we've gathered together a portion of our most loved chaat formulas so you can repeat this at home, either as side dishes for your principle dinners or as a delicious bite, breakfast or little supper in their very own right.

Khaman Dhokla



For Batter:

  • 250g Bengal Gram flour / Besan/ Chickpea flour
  • ½ cup Curd/Yogurt
  • ½ cup Water
  • ½ tsp Baking Soda
  • 1 tbsp Oil
  • Pinch of Turmeric
  • 1-2tsp Green Chilli paste (as per taste)
  • 1tsp Sugar
  • ¼ tsp Lemon juice
  • 1-1/4 tsp Eno fruit salt
  • Salt (to taste)

For seasoning:

  • Mustard Seeds
  • Curry leaves
  • Grated coconut
  • Coriander leaves
  • Little water + Oil to be topped on dhoklas


  • Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage add the eno to the batter (Save a little of the eno for dusting on the plate), and mix gently until you see bubbles coming out. After adding the eno the batter should not rest.
  • Dust or sprinkle the plate with eno. Then immediately pour the batter onto the plate or dish. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don’t disturb for almost 5 -7 minutes. The batter should be filled halfway as it will rise up. Amount of sugar can be increased on preference.
  • After 5 -7 minutes, remove the lid and check using a toothpick or knife. If the knife comes out clean and does not have any batter sticking, then it is done. Cover and let it remain on the flame for 1 min, then switch off the heat and rest for a further 5 minutes.

  • In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chillies. When mustard starts popping, remove and pour over the dhokla. Leave to cool slightly and serve with tamarind chutney.