Khaman Dhokla Recipe - Soft & Spongy Instant Gujarati Khaman with Eno (2024)

Jul 28, 2023 by Shelly

I made this for my daughter. It's really good, she loved this recipe. Thanks for this wonderful recipe.

Jan 09, 2023 by Shaherose Lalji

Quick question. Do you not have to add oil to the batter? Would you dhokla not be too dry without oil? Kindly respond. Thank you.

Response: Yes, you can add 1 tablespoon oil to the batter to make dhokla more moist. In this recipe, we pour the tempering mixture (water+spices) over steamed dhokla to make them moist so adding oil to the batter doesn't make much difference.

May 03, 2021 by Tabassum Farooqui

Wow! At last I have the perfect khaman dhokla recipe. Although in the past I did succeed but this recipe of Khaman Dhokla by foodviva totally overrides all my attempts. Perfect measurements, adding suji was a good tip. Also this time is made sure I have the best quality besan. Thank you very much.

Mar 28, 2021 by Anu

I decided that I shouldn't have put the lid on the tiffin and steel containers that I put in the pressure cooker and resteamed it 30 minutes without the lids and then resteamed it again in a steamer but it's plastic but I suddenley remembered we have that steamer which I normally use for veg I did it for 30 minutes and my Mother liked it. She just said mix it more next time. This is a Purnima gift from God THANKS A LOT. Anu.

Mar 28, 2021 by Anu

Sorry it didn't work for me, but it was better than my last attempt re taste so I'll use this one as a stepping stone thanks (definitely do not microwave under any circ*mstances unless you are very flexible person re dokhla and are a big foodie like me who will pretty much eat anything vegetarian) so at least people who can not make with this recipe will stay thin because my 1 cup was 250ml so that added another 100 calories to it all I thought it was 8 oz perhaps that's how much 1 cup is ok thanks at least taste is a little bit like dokhla and I found that fruit salt does work a little bit O.K.

Oct 27, 2020 by Akansha sharma

Can you please tell me if I take 2 cup gram flour should I have to double all the quantities , including sooji and eno
I tried with double up all the quantities but the dhokla did not taste like I made with 1 cup
Please instruct me.

Response: Yes, you need to double all the quantities. First make the batter without adding eno fruit salt. Then divide the batter into two portions. Add eno fruit salt in one portion and steam the dhokla and then again add eno in the remaining batter and cook the second batch.

Sep 21, 2020 by Shipra Thaker

Hello mam...just read you recipe, have a query that for fermentation can it be kept for overnight, that means it will be total 9 hours or more as I have to cook it in the morning.

Response: Hello Shipra, this is the recipe for instant khamna dhokla and hence no fermentation is required.

Sep 07, 2020 by Aditi maid

Ur recipes so perfect they turned out so good whole family was super happy. Thank you for sharing such a awesome recipe. Looking forward for more such delicacies!

Aug 21, 2020 by Jyothi

It came out well except that I had to steam it for a second time for 3-4 mins. I steamed it for 12 mins the first time, but it was still sticky. But after steaming it for some more time the second time around, it was perfect. Next time, I am going to steam it for 15 mins straight. Damn easy and healthy recipe. Thanks.

Jul 25, 2020 by Sangita

What type is sooji is used, fine or coarse sooji? Does it matter?

Response: Hello Sangita, fine suji is used in this recipe but you can also use coarse sooji.

Jul 12, 2020 by Draco Malfoy

To whoever thinks that Khaman and Dhokla are the same, they're NOT. When you mention in your recipe of making 'Khaman Dhokla', you couldn't be making both of these at the same time. Gujaratis can very well differentiate between the two dishes. Khaman tastes totally different from Dhokla. Probably should've done more research on this one.

Jul 12, 2020 by Harshada

Can we use baking soda instead of Eno .
If yes, what will be the quantity?

Response: Yes, you can use 1/4 teaspoon baking soda instead of eno.

Jul 09, 2020 by Amruta Dawari

Hi, tried the recipe exactly n it turned Great! My home made dhokla turned as spongy n tasty as shop dhokla. Thanks for perfect recipe.

Jun 26, 2020 by Mugdha Parab

Hi,
Your receipe is the best to make Khaman Dhokla..perfect measurements.. tried it today.. Dhoklas turned out superr yummy , spongy and moist..
Everyone in my family loved it.
Thanks

Jun 21, 2020 by Shefali

I tried the dhokla recipe today. The batter didn’t rise well. I used the measurements in exact amount as mentioned in the recipe. Despite cooking for good 50 minutes the batter remained sticky and lumpy throughout. Not worth eating. Highly disappointing recipe!

Response: Hi Shefali, sorry to hear that this recipe didn't work for you. As you said the batter didn't rise well that means either the eno fruit salt is expired or not enough eno fruit salt is added. I am not sure why did they not cook after 50 minutes because it will take between 15-20 minutes to make the dhokla.

Jun 18, 2020 by Twinkle

Tried the recipe...it's turned our really well. Go for it.
Thanks for this wonderful recipe. It makes cooking easy for people like me!! (Don't like cooking much ?)

Jun 09, 2020 by Anjali

Any alternative for lemon in this recipe?

Response: No, there isn't any alternative for lemon.

May 31, 2020 by Jaz

Followed instructions, it didn't cook, the batter was sticky after steaming. I cooked further, probably almost an hour, checking it at regular intervals- think it just needs to go in the bin. Very disappointed!

Response: Hi Jaz, I am not sure why the batter was sticky after cooking for an hour...May I know the consistency of raw batter? Did it have too much water?

May 23, 2020 by Shraddha Salvi

It didn't cook...i followed the exact measurements using measuring spoons and cups, also added the optional ones. Only replacement was baking soda over eno, but the dhoklas failed to cook..took over 40mins on gas.. but failed.

May 19, 2020 by Meera

Hi I tried out Khaman dhokla yday. I added baking soda and the batter became frothy as well. Once done with the steaming and cooling the dhokla was a hard mass of the flour. It wasn't any where near to being spongy. What would have gone wrong?

Response: Hello Meera, make sure that the batter is not too thick (it should have pouring consistency) and steam the dhoklas on medium flame.

May 17, 2020 by Sheila Govender

I love your recipes.

May 02, 2020 by Arpita

Didn't rise at all, despite following step by step. Had prepared instant khaman dhokla in pressure cooker earlier too, never turns out to be fluffy as shown. Expected this recipe to yield result.

Response: Hello Arpita, sorry to hear that this recipe didn't work for you. Did the batter rise after adding the eno fruit salt? It's necessary that the batter should rise after adding the eno fruit salt.

Apr 27, 2020 by Himanshu

Response: Hello Himanshu, follow our vati dal khaman dhokla recipe to make the dhoklas by fermentation method.

Apr 20, 2020 by Rosa

What can be used instead of curd in making the dokhla?

Response: Hi Rosa, curd is added to make the soft dhoklas. If it is not available, you can use the same amount of buttermilk or water (1 tablespoon less than given quantity of curd).

Apr 12, 2020 by Priya Pandey

Such a bad recipe...ruined everything...nothing got fluffy
as it is mixture...fools

Response: Hi Priya, sorry to hear that this recipe didn't work for you. Eno fruit salt or Baking Soda is added in dhoklas to make them fluffy. Did the batter rise after adding the eno fruit salt?

Apr 12, 2020 by Purva Jain

Thanks for wonderful recipe. My only problem is that my dhokla doesn't cook properly from the centre and stays uncooked/kutcha. Rest from all side it gets properly cooked. I cook in a big pan. Please suggest me some solution.

Response: Hi Purva, the main reason behind the uncooked dhokla from center is they are not cooked enough. Cook them for few more minutes (4-5 min) and after that check the dhoklas by inserting a toothpick in the center. If it comes out clean then they are cooked. The time requires to cook the dhokla depends on the the size of the pan/dhokla cooker/ thickness of dhokla etc. so sometimes the time may vary to cook them properly.

Apr 11, 2020 by Sangita

Why do you have to put water in with the oil? Oil usually splutters when mixed together, don’t the dokhlas get soggy?

Response: Hi Sangita, this instant dhoklas are made from chana flour and hence they have a little bit dry texture compared to the dhoklas made from soaked chana dal(vati dal khaman dhokla). So when you pour the tempering mixture (with water) over cooked dhoklas, they will absorb the water. They might be soggy for a few minutes but after that they will absorb the water and no more soggy dhoklas.
Don't forget to toss the dhoklas after pouring the tempering over them to evenly coat them with tempering-water-mixture.

Mar 27, 2020 by Sania

Hi...thank you for the recipe. I wanted to know if I can add sugar to the batter instead of tempering. If yes please suggest the quantity.

Response: Yes Sania, you can add the sugar in batter but I recommend to add the sugar in tempering for authentic flavor.

Dec 04, 2019 by aksh*ta

What can be the max size of aluminum pan that I can place in 5L pressure cooker?

Response: Hello Aksh*ta, you can use the pan which you can easily put inside the cooker (leaving the enough space around inside cooker).

Dec 04, 2019 by aksh*ta

Is the diameter of your pan is 4-5 inch (mentioned)?
Can I take 5.5 -6inch diameter pan, as mentioned size seems to be small.

Response: Yes Aksh*ta, you can take a bigger or smaller pan as per the availability. We have given the measurement for the reference only, no need to use the exact pan size.

Nov 28, 2019 by Priyanka

Taste was good however my quantity was a bit less , so it didn’t cook properly in 3-4 mins in the micro , had to cook it for another 2 mins

Sep 24, 2019 by Sheetal

Can you pls tell me the exact measurement for 1 cup Besan in grams.

Response: Hello Sheetal, 1 cup gram flour is equal to 140-150 grams (approx. value).

Aug 06, 2019 by Puja rai

Become simple because of your recipe.

Oct 02, 2018 by shruti

I tried your khaman dhokla . As it was my first time so I was a bit nervous but it came perfect according to your recipe. Thanks for sharing your recipe to us.

Jul 23, 2018 by Melissa

This is the best Dhokla recipe I have tried.

Apr 26, 2018 by Isaac

Just made this. My mom loves it. So delicious and I would recommend, nice easy recipe. I did not have fresh green chilies so I used dried red ones and dried curry leaves and it is still mouthwatering. Thank you so much!

Nov 15, 2017 by Deepa

I made it last night. Exact consistency as expected. My family love this dish and I am really thankful to you for sharing this delicious treat.

Oct 24, 2017 by Farida

Amazing recipe, I tried khaman dhokla and it was very tasty. I love to make again and again.
Thank you

Sep 23, 2017 by Rahul

Hi, I tried and it turned well but still its very soggy.
Please advice how can I improve it?

Response: Hello Rahul, after pouring the hot tempering mixture over dhoklas, wait for at least 30 minutes so the dhoklas absorb it completely.

Sep 11, 2017 by Priti

I tried steamer version and it came out perfect. I'm in love with Dhokla once again. Thank you so much for sharing your recipe.

Aug 29, 2017 by Snehal kapse

Today morning i tried this recipe in pressure cooker.
I didn't add eno but used baking soda...
It came perfect with baking soda...
And for tempering added lemon in sugar water i took more than a cup of water to wet all pieces generously...it was fab...
Thanks for this recipe.

Jul 18, 2017 by Shweta

Thanks a lot for sharing this recipe. I tried it with eno and turned out so perfect and tasty. However, when I tried the recipe with baking soda it did not rise at all. Could you please tell me what could be the reason?

Response: Hello Shweta, it happens sometimes when the baking soda is not fresh.

Jun 25, 2017 by Hiren Sadhu

Thank you so much...I follow your step and finally I make superb tasty khaman at home...Thank u so much again for nice information..!!!

Jun 06, 2017 by Shabana parekh

I tried making this dhokla..it turned awesome in one go. Thanx for the quick and easy recipe..it was simply superb.

May 27, 2017 by Mansi Berawala

Why is curd added in this receipe? Can dhoklas made without curd be also soft and spongy?

Response: Hello Mansi, curd is added to make the dhokla soft.

May 17, 2017 by YASMIN

I steamed the Dhoklas in the oven for 30 minutes at 350 degrees. Taste was excellent but they were not fluffy. What should I do next time...thanks!

Response: Hello Yasmin, cook the dhokla in a steamer (steam cook) or pressure cooker to make them fluffy. Don't cook them in oven.

May 02, 2017 by Sonia

Hi, tried the receipe, it was soft, but there was besan smell and was little dry as well. Could you please help me, what went wrong?

Response: Hello Sonia, the dhokla turns dry when the bater has not enough moisture (thick batter). When you try it next time, make sure that the batter is neither too much thick nor too much watery.
You will get the mild besan flavor if the dhoklas are raw, not cooked enough. If you have cooked them for enough time and they are not raw then the culprit is the flour. When you try this next time, try it with using another brand of besan.

Feb 21, 2017 by Anchal

Hi, I want to know shud we keep the batter aside to ferment well so that the dhokla is more fluffy before adding enough. if yes what is the minimum-maximum time for the same I.e for how long we should leave the batter?

Response: Hello Anchal, this is an instant version of khaman and so there is no need of fermentation. If you want to make the khaman with fermented batter, follow this chana dal khaman recipe.

Feb 03, 2017 by jazz kaur

Do u have to use lemon juice in khaman dhokla?

Response: Lemon juice gives the little tangy taste in dhokla, so it is necessary.

Jan 12, 2017 by Fairy

Can we cook it in any vessel instead of cooker and how much time we need to cook it in normal vessel.

Response: Yes, you can cook it in normal vessel instead of cooker. The time remains the same (as given in the recipe).

Dec 23, 2016 by Ruth

I made dhoklas at home for the first time using this recipe and it turned out amazing!!! Thank you, only mistake I made was I tried to plate it as soon as I got the cooker out of the fire. But it was well cooked, so it looked a bit messy but it tasted awesome. Thank you, all proportions recommended gave perfect consistency and sponginess.

Response: Thank you Ruth for trying the recipe. I am glad to hear that it turned out well.

Dec 04, 2016 by Chandni

Response: Hello Chandani, thank you for trying the recipe. The main reason behind not getting the perfect net like texture is the runny batter.
When you try this next time, add little less water to make the dhokla batter. If the batter turns runny, add few tablespoons of gram flour (besan) and mix well. Yes, you can double or triple the recipe. I hope this will help you.

Sep 26, 2016 by Nilima Guha Bose

Very useful recipes, thank a lot for very nice explanation.

Sep 22, 2016 by Hrishikesh

Hi,I tried this recipe at my home but after I removed it from the microwave, it was just spongy from outside. It was not cooked from inside.
What should I do? Can you help me?

Response: Hello Hrishikesh, you need to cook it for few more minutes (at 30 seconds interval) in the microwave. Check the dhoklas at every 30 seconds intervals by inserting a toothpick/knife into the center (not sides).

Sep 19, 2016 by Anuradha

Very well explained, nice.

Sep 13, 2016 by Masoom

Mouth watering recipies...never fail..super duper love it.

Response: Thank you.

Aug 20, 2016 by Shazia

Always followed your quick and easy recipes.. Everything turns out amazing .. Love them.

Aug 04, 2016 by Khushboo

Hi. If I will use baking soda instead of eno, then when (at which step) to add baking soda?

Response: Hello Khushboo, add the baking soda in same step in which the eno is added.

Aug 02, 2016 by Abhilasha goel

I tried this recepie in idli maker. Idli becomes spongy from outside but from inside these are hard. When I pour tempering over them but it didn't go deep inside. What's the reason behind it. Please, help me out.

Response: Hello Abhilasha, follow the below given tips to prevent the dhokla from turning hard inside.
1. Stir the batter very well after adding the eno fruit salt.
2. Pour the batter immediately into the dhokla mould after mixing with eno.
3. Don't forget to preheat the steamer and always steam cook dhokla over medium flame.
4. If the dhokla turns hard, the tempering will not go well deep inside.

Jul 13, 2016 by Shruti

I was tried your dhokala recipe using microwave using the same temperature and time. The upper side was spongy but the bottom was not cooked properly. I put again for few seconds but it remained uncooked. I don't know what's going wrong with it actually before this I have never used an oven. I really wanted to do it in oven. Can you plz help me.

Response: Hello Shruti, different brands of microwave have different settings and that's why the time required to cook in the microwave may vary. Time also depends on the shape and type of vessel (utensil) is used to cook dhokla. The bottom is not cooked means you need to cook it a little longer than given time in the recipe. When you try next time, if possible, use different vessel (don't use very deep utensil). I hope this will help you.

Jul 12, 2016 by B Bhavani

Very nice recipe. Loved it.

Jul 08, 2016 by Sandhya

Good recipe. Its work good.

Jun 29, 2016 by Veena

Very nice recipe. Can you tell me if fruit salt is not available, what can we use instead? Thank you.

Response: Hello Veena, you can use 1/4 teaspoon baking soda in place of Eno fruit salt.

Jun 24, 2016 by Sudha

Very precise recipe..thank you . Dhoklas came out very well.

Jun 22, 2016 by Maninderkaur

Very helpful. I really like your ideas. Thanx. Keep up the good work.

Jun 21, 2016 by Kulsum

It was awesome. It was much more tastier than readymade packets. Thanks a lott and plz tell me how to make khanvi?

Response: Thank You Kulsum for trying the recipe and I'm glad to hear that dhokla turned out tasty. Follow the given link to make Khandvi Rolls / Khandvi Noodles at home.

Jun 10, 2016 by Kaushal singh

I like the way you explained recipe. I prepared it. It was really delicious and everyone at home like it. Thank u.

May 26, 2016 by Aarti

I tried making khaman dhokla but inside it was not spongy and taste was good.

Response: Hello Aarti, it happens if the Eno Fruit salt is old.

May 25, 2016 by Puja

Could you please tell me in terms of sachets of eno salt instead of 1tsp eno salt?

Response: 1 sachet of Eno fruit salt is around 1¼ teaspoon Eno.

May 20, 2016 by Ishaan

Awesome recipe. It made me make the best ever khaman dhokla.

May 10, 2016 by Inshira

Hi, I also cooked dhokla as you instructed but it didn't rise.. it turned hard.. I think eno quantity is less:-(

Response: Hello Inshira, the main reason behind the hard dhoklas is the Eno. It happens, if the eno is expired. If the batter rises after adding the Eno fruit salt, it means it is good. If the batter doesn't rise, it means Eno is expired.

May 08, 2016 by Bk puneet

Plz tell me what is your exact cup measurement. Is it 250 ml or whatever? And plz tell the recipe without eno.

Response: Hello Puneet, sorry for the late response. For all recipes, 1 cup = 250 ml measurement is used on this website. To make the dhokla without eno, use 1/4 teaspoon baking soda instead of 1 teaspoon eno in this recipe.

Mar 22, 2016 by Ekta

Maine ye try ki...awesome Dhokla recepie...

Mar 18, 2016 by Amruta

Hi, I followed exact recipe of yours but the batter did not rise and it was so hard..though dhokla taste had come but the texture wasn't right. I tried again with lesser quantity and added more eno. After doing that, it was kind of ok. I think Eno quantity should be rechecked in ur recipe.

Response: Hi Amruta, I'm sorry to hear that this recipe didn't work for you. I have tried this recipe so many times and got the perfect result every time. Did you use the bottled eno or eno pouch? Eno has shelf life so make sure that the eno is not expired.

Mar 13, 2016 by Savita

I tried this it came out very nice, thanks for the detailed explanation of steps.

Mar 13, 2016 by Harsha

Nice recipe. Well explained and nice presentation.

Mar 13, 2016 by Harsha

Nice recipe... Well explained and nice presentation.

Mar 04, 2016 by Faraz

Hi There. I m Faraz from pakistan. Few days back my aunt went to India and I asked her to get some dhoklas for me which she did. She immediately send me some to taste. I tasted one piece from them and store the rest in fridge. I found them very tasty but there was a strange smell in those dhoklas. Me and my family never tried dhoklas before and my family started argue that they are expired or u can say rotten but I don't think so because they didn't seem to me even they were refrigerated. Please tell exact shelf refrigerated life of dhoklas and about their smell and taste. As I don't want to throw them they re gift for me from India. Please as soon as possible. Yhank you.

Response: Hello Faraz, sorry for the late reply. Dhoklas can be stored at room temperature for a day and in the refrigerator for 2-days. It has the mild sweet smell as the store bought dhoklas are soaked in too much sugar syrup (sugar based water).

Feb 21, 2016 by Mamta Sharma

Nice to have tips at last.

Response: Thank you Mamta.

Jan 10, 2016 by Fatema

Hi, I made khaman. It turned out very nice in taste but didn't rise it that much. I mixed eno and immediately put it into the steamer...so what should I do to rise it?

Response: Hi Fatema, if the batter doesn't increase after adding the eno fruit salt, it means eno is expired and so the dhokla will not rise.

Dec 18, 2015 by Priti

I tried this dhokla & my hubby just loved it. I am not that much good in cooking but I can say I made it perfectly. 1 thing is that whenever I tried any recipe from this site its awesome. I also tried Kadai Paneer my husband is fan of both the recipes.

Dec 06, 2015 by Karishma

How do I make it in a microwave? Pleases advise.

Response: Hi Karishma, cook the batter in a microwave safe bowl (covered with a lid) for around 2.5 -3 minutes. Insert toothpick in the center of dhokla to check weather it is cooked or not, if it is not cooked, cook more for 30 seconds and check again.

Nov 24, 2015 by Dayita

How to make the sweet chutney (may be tamarind) served by some restaurant?

Response: Follow the given link to make sweet tamarind chutney.

Oct 06, 2015 by Madhumitha

I would love to make dhokhla, but can I make it in idli pan?

Response: Yes, you can make it in idli pan.

Sep 22, 2015 by S.K.gupta

Hi, today I refreshed my cooking skills and got a prefect dhokla, yummy of course this time it was more refined and puffy. In the market Halwavi sell this dhokala soaked in some liquid which make it more yummy with lots of green chillies. Please tell me how to make this syrups and its ingredients.

Response: We have already mentioned the syrup (tempering) method in this recipe. Make more syrup (by doubling tempering ingredients) and add more green chillies to make dhokla like market.

Sep 08, 2015 by Mitesh

How to remove the bitterness from dhokla battar?

Response: Dhokla batter turns bitter if the gram flour tastes or smells bitter. Check the raw gram flour and if it tastes or smells bitter, don't use it.

Aug 18, 2015 by Nabiha

I want to ask that the measurement that you gave in cups, is it 250 gms/mL or is it different? Please reply A.S.A.P because I am making it this evening!!!

Response: Yes, in all recipes 250 grams/cup is used.

Aug 17, 2015 by Ramsha bari

It's very yammy, testy, delicious

Aug 06, 2015 by Swati

Jul 29, 2015 by Renu

Hi...I tried this dhokla recipe today and it came out awesome. Thank you for posting this wonderful recipe!!...Flat 20 minutes and it was ready. Thanks once again.

Jul 08, 2015 by Zainab

I tried Khandwi twice, I cooked the way same you do with the quantity after cooking I got the same batter as you showed no lumps nothing but the issue was when I tried to spread it on a plate it doesn’t work out. What is the issue? Please let me know.

Response: Hi Zainab, I didn’t get your point. Were you not able to spread khandvi batter evenly? Batter should be spread immediately on greased surface (don’t spread too much oil for greasing) after cooking because it is hard to spread when it cools.
If you are not able to spread it, try to make khandvi noodles (cool the batter for a while and then make noodle using sev machine).

Jul 08, 2015 by Zainab

I cooked dhokla but it didn’t worked. The dhokla got soft but it didn’t rise up so as yours after cooking and it tasted uncooked, the besan was like uncooked. I cooked it for 20 minutes and after that I made a check with the toothpick, it seems to be cooked from inside outside both, but the issue is it didn’t rise up as much as yours and it tasted uncooked as I am having besan directly in my mouth kindly help.

Jul 02, 2015 by KIRTI

Hi, I made Khaman, but it didn't turn spongy. Abhi bache huve hai, isme kuch add karke naya kar sakte hai to please bataiye.

Jun 06, 2015 by Indrani

Hi! I tried this khaman recently but it was not so spongy, why?

Response: Hi Indrani, I have already posted the answer in the reply section of previous comment. You can read it here how to make spongy dhokla.

Jun 05, 2015 by Mozmin

It came out well. Can I store it for 2/3 days?

Response: Hi Mozmin, you can store it in refrigerator for 2 days.

Jun 04, 2015 by Isha

I want to make this dhokla for 20 people so please tell me the quantity of ingredients required and cooking time & few tips :-)

Response: Hi Isha, if you want to serve dhokla along with full meal then this recipe serves 4 people but if you want to serve it alone then it serves 2 people. I have already posted the answer to make dhokla in larger quantity. You can read it here.

Jun 01, 2015 by Hina

Awesome recipe. But one question all went well but the tampering with sugar didn't penetrate till end and was only till half of khaman. What was the problem?

Response: Hi Hina, thanks for trying the recipe. Cut dhokla into small pieces, pour tempering over them, toss well and then keep them aside for 15-20 minutes so they can easily absorb the tempering. Do not decrease the amount of water in tempering.

May 26, 2015 by Flavia D'souza

I have a steamer with whistle. Should the whistle be used while steaming dhokla.

Response: Hi, remove the whistle while steaming the dhokla.

May 23, 2015 by Anamika Deshmukh

Thank you so much for your recipe. I was able to impress my sasu ma with it. It really works.....
Thank you.

Response: Thanks Anamika for trying the recipe.

May 03, 2015 by Rasmita acharya

This dhokla receipe is too good but can I try this in my pressure cooker because I have no oven.

Response: Hi Rasmita, this dhokla is cooked in a steamer and not oven. So you can try this in either a steamer (follow the recipe) or in a pressure cooker (read it here).

May 01, 2015 by Mamta

Hi, I tried the dhokla but it din't get the sponginess. I cooked in a pressure cooker without putting a weight.

Response: Hi Mamta, the reason behind the dhokla didn't get sponginess could be many. Make sure that
1. Eno is not expired.
2. After adding the eno, do not keep the batter idle for long time.
3. Cook them over medium flame.

Apr 19, 2015 by kiran

My daughter loves dokla, I tried your recipe today and it turned out really yumm... all at home loved it ...thanks :)

Apr 19, 2015 by Sweta Agarwal

Me janna chahti hu ki agar me dahi nahi dalna chahu to kya lime juice ki quantity badhani hogi?

Response: Hi Sweta, dahi is added to get the softness of dhokla. If you do not add dahi, dhokla may turn like hard sponge (not soft).

Apr 03, 2015 by Arpita prasad

If I have no steamer, how can I make the dhokla? When I put the pan in the steamer, is it necessary to cover with the lid or not?

Apr 01, 2015 by Sonu

Is the amount of baking soda same if we are using it instead of eno? And, please tell in grams in place of cup.

Response: Hi Sonu, you can use baking soda (1/4 teaspoon with 1 teaspoon oil) instead of eno in this recipe. I have already posted the answer about baking soda in detail in the response of previous comment.
Regarding the measurement, 1 cup gram flour is equal to 140-150 grams (approx. value). We have used the cup measurements for the ease of convenience in all recipes. It is hard to measure some ingredients in grams because of small quantities or liquid ingredients.

Mar 29, 2015 by Trisha Bansal

This recipe is really helpful but I would like to ask a question that does sesame seeds are required?

Response: Hi Trisha, if sesame seeds are not available then you can skip them.

Mar 28, 2015 by Neha

Hi I am allergic to yoghurt. Can it be replaced with anything else for the sour taste?

Response: Hi Neha, yogurt is used in the recipe to make the dhokla soft and little sour in taste. You can add lemon juice to get the sour taste (according to your taste) instead of yogurt.

Mar 27, 2015 by Divya

CanI use baking soda in place of ENO?

Response: Hi Divya, you can use baking soda instead of eno in this recipe. I have already posted the answer in the response of previous comment. You can read the detailed answer here. - Use Baking Soda instead of Eno to make Dhokla.

Mar 07, 2015 by Sumayya

Hi, I have a question. How does the dhokla become sweet? I have tasted so many times in the restaurants it's sweet. How does it turn sweet without adding sugar? Please help me.

Response: To make the sweet dhokla, sugar is added while making tempering along with water. As dhokla absorbs the tempering mixture and tastes sweet.

Mar 04, 2015 by Sumayyah

Thank you for the wonderful recipe :)! I had a few questions please so it would be great if you could clarify. For the dahi, does it matter if we use low fat or full fat? Should the dahi be at room temperature or doesn't matter? Can we also steam the whole batter in one thali instead of two ? What kind of thali do you use? Can we use baking trays like tefal? Also, when you say toss the pieces gently after adding tempering, should we remove in a diff pan and actually toss them around so tempering reaches till inside ?

Response: Hi, your answers are given below.
1. You can use any dahi.
2. Dahi at room temperature would be preferable but it does not make much difference because we are adding it in small quantity.
3. If your thali is big enough then you can steam the whole batter in one thali. Make sure to not fill the batter more than 1/2 inch thickness because it will take more time to cook.
4. You can use any steel or aluminum plate or aluminum cake mold.
5. Yes, toss the dhoklas in a large vessel so tempering riches till inside.

Jan 29, 2015 by Asha Chaudhari

I tried today dhokla recipe. It's wonderful recipes. Thanks.

Dec 16, 2014 by vandana pawar

Hi, I tried khaman and got success.
I am very much happy, as it was very spongy and tasty. Thanks for sharing this recipie.

Dec 14, 2014 by Mimi

How can we make this dhokla using pressure cooker? Please guide me.

Response: Hi, I have already posted the answer in previous comments response section. You can read it here.

Dec 11, 2014 by Edna card

Hi, I made dhoklas. While making it I added a pinch of haldi, the dhokla turned out good but after the dhokla cooled down the color turned light brown. Is it necessary to add any food color so that I get the yellowish color?

Response: Hi Edna, the brownish color you got is due to the reaction between haldi (turmeric powder) and baking soda or eno. It happens if the amount of turmeric powder or baking soda is more. So, if you want to get yellowish color, add only a pinch of turmeric powder.

Dec 07, 2014 by Pooja

Thank you for a wonderful and easy recipe. I tried that serves four and that was fabulous. But when I make this recipe with double quantity i.e. that serves eight then for how much time I have to cook for I mean while even cooking it for 20 minutes on medium flame, the knife doesn’t come out clean and I have to wait for another six to eight minutes. What should I do? Please clarify my doubt.

Response: Hi Pooja, if you want to make dhokla for eight servings or more then that follow the rules given below.
1. You have to prepare dhokla in batches (see tips section). If you prepare the batter for 8 servings (double the recipe), divide the batter (before adding eno fruit salt) into two portions. Add 1-teaspoon eno in one portion, stir for a minute, then pour batter into two plates, and cook. After cooking the first batch, add 1-teaspoon eno in remaining batter and follow the same process.
2. According to the size of steamer and number of plates fits into your steamer, divide the batter, add the eno salt according to quantity of batter and cook it in batches.
3. Make sure to fill each greased plates up to 1/2 inch height (not more than 1/2-inch otherwise, it will take more time to cook).

Dec 02, 2014 by Isha

This is awesome. It came out so good and tasty. Now, I am excited to try some of your recipes you have posted here. Thank you for sharing.

Nov 25, 2014 by Monika

Hello, I am Monika. I tried to make khaman dhokla at home and I got succeed in this but I love nylon khaman. Please tell me the recipe of nylon khaman. Please, please, please.....

Response: Hi Monika, follow our vati dal khaman dhokla recipe (chana dal dhokla) to make nylon khaman at home.

Nov 23, 2014 by Nisha

Please advise what is alternate for eno fruit salt as I stay in Middle East and we don’t get eno fruit salt here. Can I use baking soda?

Response: Hi Nisha, you can use baking soda instead of eno in this recipe. I have already posted the answer in the response of previous comment. You can read the detailed answer here. - Use Baking Soda instead of Eno to make Dhokla.

Nov 06, 2014 by pishal

Awesome dude, this dhokla is too soft and tasty. Thank you.

Nov 01, 2014 by maryam surti

I tried making this recipe but failed badly, my dhokla went hard and was not fluffy enough.

Response: Hi Maryam, sorry to hear about that your dhokla didn't turn good. I have already posted the answer in previous comments response section. You can read it here - how to make soft and fluffy dhokla.

Oct 16, 2014 by Pri Adivarekar

It sounded yummy so i tried it but when i checked it was little bit fluffy yet wet from inside. I used pressure cooker to cook it m steam it around 20 minutes. What went wrong?

Response: Hi Priti, did you use pressure cooker with whistle or without whistle? Did you heat the pressure cooker (after adding the water in cooker) for 4-5 minutes before placing dhokla plates into it?

Oct 10, 2014 by manjula

i am a south Indian. i love dhokla very much. today I saw this recipe and immediately tried it. It came very well soft and spongy.... my husband also liked it very much. thank you very much sharing this recipe.

Oct 08, 2014 by Shairy

Awesome recipe, I don't cook often but it worked out the first time :) Thanks for sharing it.

Sep 29, 2014 by Tahera

I tried khaman and khandvi .....its awesome...thank you for posting this recipes

Sep 22, 2014 by Shilpashree

Hi, I tried it and it worked out in 1st time itself! Loved it! Thanks for your effort!

Sep 19, 2014 by Namrata

I made dhokla in microwave for 4 minute on high power, it cooked from outside but not from inside. Its inner layer was wet like batter. What is the reason? please tell me.

Sep 14, 2014 by mahima

Khaman was nice but it is sour and salty...I don't know why...please reply...I have followed same quantity as given above.

Response: Hi Mahima, if you have used the lemon flavored eno salt, it may taste little bit sour. When you prepare the dhokla next time do not forget to use "plain eno (non-flavored)", reduced the amount of salt according to your taste and do not forget to add sugar in the tempering.

Sep 14, 2014 by Hari

Excellent recipe. I made it 4 times over the past month, my friends are raving about it. Thanks!

Sep 12, 2014 by MOORTHY

One cup means you are referring to tea cup
or any specific quantity say 150 gms etc
please clarify.

Response: Hi, 1 cup gram flour is equal to 140-150 grams (approx. value).
It is not a tea cup. All recipes use 250 ml size cup (Indian style measurement set) measure all ingredients. You can easily find the measurement cup and spoon set in any grocery or kitchen store or online.

Sep 05, 2014 by Sangeeta

Hi
second time I tried your dhokla. Really it made very tasty and yummy.
thanks.

Aug 26, 2014 by mubina

Today I tried your dhoklas..... it was very delicious...luv your all recipes with good presentation...

Aug 24, 2014 by mohan

perfect recipe.... my mother can make dhokala easily with this recipe... thanks for sharing !!

Aug 04, 2014 by hafsa

actually i don't know the Indian cooking so please guide me... I made the dhoklas but it remained uncooked. I kept them for approx 30 mins...and fruit salt is not available in my city so can I use something else in place of it and third thing is that what is rava? plz guide me, I shall be highly thankful to u.

Response: Hi, you can get the fruit salt (Eno brand or any other) from any medical store (if you are in India). If it is not available then you can use 1/4 teaspoon baking soda as its replacement. Rava (sooji/semolina) is the white colored coarse textured flour prepared from wheat. You can find it in any Indian grocery store. If it is not available then you can replace it with same amount of gram flour.

Jul 28, 2014 by Meenakshi

Tried this yesterday, nice and fluffy dhoklas. Had little problem in removing the pieces from the container used for cooking. Used pressure pan to cook. Thanks, will now try the other one using chana dal.

Response: Hi Meenakshi, thanks for trying the recipe. To easily remove the dhokla from the container - 1) Grease the container properly with oil and 2) Let dhokla cool for 5-7 minutes before removing from the container.

Jul 19, 2014 by garima aggarwal

its really a very gud receipie..but my dhokla got bitter..i tried it for aboutt 5 times but same problem occurs every time. what should i do? why it is kadwa kadwa..:(

Response: Hi Garima, this could happen if gram flour you are using is very old and stale. Dhokla will turn bitter if the flour is old (taste the raw gram flour and if it tastes bitter or smell bitter then it is old and has passed its usable date).

Jul 15, 2014 by mussarat

I want to try this recipe but can I bake it in the oven instead of steaming it please guide..

Response: No, you cannot bake it in oven but you can cook it in microwave. To cook it in microwave see the response provided to the following comment for the answers about making it in microwave.

Jul 12, 2014 by Ajinkya Domke

Whats the difference between khaman dhokla and vati dal khaman dhokla

Response: Khaman Dhokla is an instant type dish made from gram flour while Vati Dal Khaman Dhokla is made from chana dal (husked black gram splits) which takes extra time of soaking chana dal and fermenting the batter.

Jul 12, 2014 by Ajinkya Domke

How much thickness of batter is good??? To make it spongy

Response: Batter should not be too thick or not too thin. It should have medium thickness like idli batter.

Jul 12, 2014 by Ajinkya Domke

The curd you mentioned above
Can we take "kadhi dahi" for it which is easily avilable in the market

Response: Yes, you can use homemade dahi or store bought dahi.

Jul 09, 2014 by Ajju Domke

The eno fruit soda you mentioned in it is the same which is available in any medical shop.

Response: Yes, Ajju the eno fruit salt used in this recipe is same which is available in medical shop. You can also get it from any grocery store. Use either lemon flavored eno or plain eno while making dhokla.

Jul 06, 2014 by Jayshree

Awesome recipe, it came out very well spongy & tasty. all my family members liked it. Thank u for posting this wonderful recipe.

Jul 02, 2014 by ekta

I tried dhokla with same recipe but it didn\'t rise at all although i mixed eno well.

Response: Hi ekta, did the batter rise after adding the eno fruit salt? Eno works as an active agent in this recipe, batter will not rise in volume or bubbles will not appear on surface if eno is expired. Eno fruit salt has a shelf life so check If it is expired or not before adding it into the batter. Add a pinch of eno in a small bowl of water and if bubbles appear on the surface then it it good to add in batter otherwise it is expired.

Jun 27, 2014 by anchal

I have added proper amount of tempering still it was dry from center.

Response: Hi Anchal, thanks for trying the recipe. Please see the response provided to the following comment for the answers about making spongy dhokla. I would like to suggest you the traditional recipe of khaman (vati dal khaman dhokla - khaman made from chana dal) which takes extra time (soaking of chana dal) but the result will be outstanding and you will never go wrong.
vati dal khaman - https://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/

Jun 27, 2014 by anchal

Hello
I had tried dhokla
it was gud but not that much as in market
It was not very sponge i don know why?

Jun 19, 2014 by shazia khan

can i use soda in it instead of eno salt??

Response: Yes Shazia, you can use baking soda instead of eno fruit salt in this recipe. Mix 1/4 teaspoon baking soda with 1 teaspoon oil and 1.5 tablespoon water in a small bowl and heat it for 30 seconds over medium flame. Add this mixture in batter in step-3 and mix properly.

Jun 14, 2014 by chethana

Dokla taste was good but it was a little bit hard it did not come as spongy type. Don\'t know what went wrong.

Response: Hi Chethana, thanks for trying the recipe. To make soft and spongy dhoklas follow the below tips. I hope you will get the answer.
1. Do not decrease the quantity of eno fruit salt.
2. Do not keep the batter idle for long time after adding eno fruit salt otherwise dhokla will not be fluffy and turn hard.
3. Measure the ingredients properly. If your batter is too thick then dhokla may turn hard. Batter should have thick pouring consistency.
4. Make sure that dhokla steamer is at least 4-5 minutes heated before placing the plates (filled with batter) in it otherwise dhokla will not turn spongy.
5. Cook it over medium flame.
6. Do not skip to add water in tempering. Pour the tempering gradually over dhoklas and toss them gently to make them soft.

Jun 11, 2014 by Spice

Hiii, thanks for this instant recipe, I cooked it today it was yummmm.

Jun 10, 2014 by preety

Plz tell me what should I do to avoid strong smell of gram flour??
and can I make it in cooker????and for what time?

Response: Hi Preety, if you do not like the smell of gram flour, make sure that gram flour is not very old. To make dhokla without using gram flour, try our recipe of dhokla made from chana dal (https://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/).
To make dhokla in pressure cooker follow the below directions.
1.Pour water 1.5-2 glass water into 3 or 5-liter capacity aluminum/steel pressure cooker and heat it over medium flame for 4-5 minutes before placing the greased plates.
2. Place small stand or a small bowl in the pressure cooker and place greased plates (filled with batter) over it. You can also use dhokla stand in the pressure cooker.
3. Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15-minutes. After 15-minutes open the lid and insert the toothpick or knife to check whether dhokla is cooked or not. If it is not cooked then cook it more for 5-minutes.
4. If you are making it in large quantity then do not forget to add water in pressure cooker in each batch.

Jun 09, 2014 by Umesh gupta

I can\'t believe this came out so beautiful & taste, and a surprise for my wife too.
she thought I bought it from shop. Thanks a lot.

Jun 05, 2014 by Suma

Very easy recipe , definitely try it today , thanks a lot for tips too.

Apr 24, 2014 by Ramya

I had prepared khaman dhokla with gits instant mix before. I tried this recipe yesterday, and they were yum & super hit. All at home thought it was made from instant mix and were surprised to know it was home made :D Thanks a lot for this wonderful recipe.

Mar 31, 2014 by PRABHJOT singh

I tried the dhokla it is very wonderful recipe .....

Mar 25, 2014 by shruti

Can I make this in microwave? If yes then for how many minutes.

Response: Yes shruti, you can make dhokla in microwave. Follow the given steps to make them in microwave.
1. Keep the batter aside for 10 minutes to settle in step-2 in above recipe (before adding eno fruit salt).
2. After 10 minutes, grease a microwave safe bowl with oil and pour batter in it.
3. Cover it with lid or plate and cook on high settings for 2.5 to 3 -minutes.
4. After 2.5-minutes, remove bowl from microwave and insert toothpick in the center to check weather it is cooked or not. If it comes out clean then it is cooked otherwise cook more for 20-30 seconds.
If you over cook them then they may turn hard so make sure that if you required to cook for more time then check them every 30 seconds.
Time required to cook dhokla may vary depending on the different microwaves settings and quantity.

Mar 01, 2014 by Unnati Raval

Thank you so much for the wonderful recipe. I tried it and it came out pretty.

Dec 06, 2013 by jyoti

It is so.... delicious. I followed this easy method with details and photos and the result is wonderful.

Dec 06, 2013 by nam

Thank you so much for the wonderful recipe. I tried it and it came out pretty well.

Aug 06, 2013 by semeen

good stepwise recipe thanks

Aug 01, 2013 by sonal

i made the khaman dhokla's today they came out excellent ....so soft n spongy..my daughter loved them... i used biscuit moulds to give them lovely shapes ..esp kids will love them ..thank you for the right recipe

Jul 15, 2013 by Sejal

Hi can u send nice surti khaman recipe please I don't like nylon khaman but I still made it I'm from Surat & live in England & I tried so many recipe from Internet but couldn't make like shop who sell in India .i told my mom to ask in shop but they don't give their recipe & I really miss my tikhha khaman

Response: Try our vati dal khaman dhokla recipe (https://foodviva.com/snacks-recipes/vati-dal-khaman-dhokla-recipe/) to make khaman like shop.

Jun 20, 2013 by Anki

Very helpful and really very easy....and not too much ingredients r needed....just normal ...which we can find easily at home....

May 31, 2013 by Dr. Lakshmi

I tried your recipe today and it came out just perfect. Excellent recipe . Thankss :)

May 02, 2013 by Samira

I make dokla but its not cook in 12 mints please tell me wt shall I do

Response: Cook it 3-4 minutes more over medium flame if it is not cooked in 12 minutes.
Heat the steamer properly before placing the batter filled plates in it for steaming (in step-5). If steamer is not heated properly, it will take more time to cook.

Apr 18, 2013 by varide

Thanks for your response. I do add water to the tempering but what happens is that from top and becomes so soft that it becomes soggy while from inside and remains dry. basically water does not go till inside. Also I cook the dhokla generally for 20 minutes..can it be the reason? as i am afraid that in 10 minutes it may not cook.

Apr 17, 2013 by varide

I tried this recipe but my dhokla came out very dry. though it was quite spongy.

Response: This could happen if gram flour is not fresh or it is not cooked over low flame. In this khaman recipe, tempering is essential to get rid of dryness. Add water (as per the amount given in ingredients list) while preparing tempering and pour it over cooked dhoklas and toss them gently until coated well and evenly. Khaman will absorb the water and they will turn soft and juicy.

Jul 21, 2012 by Anjali Shah

yummy photos and looks very easy to make with step by step photos.....i can\'t wait to make it at home this sunday.