I just perfected an Instant Recipe for melt-in-mouth, fluffy Besan Dhokla that tastes exactly like the market version and will ruin every other snack for you.

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I’m obsessed with khaman dhokla because it’s fluffy and stupidly soft, the kind of snack that disappears before you can think. I love that quick tangy hit from lemon juice and the nutty base of Besan (gram flour).

But it’s not just texture, it’s the burst of mild spice and steaminess that makes me keep tearing off pieces. This Instant Recipe and Besan Dhokla Recipe lives in my brain when I need an Easy Tasty Breakfast Recipes fix.

Market-style, slightly spongy, a little shiny from a sugar drizzle. I eat it every day, seriously.

No shame. Pure obsession, always really.

Ingredients

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Besan: nutty, protein-rich base that gives the cake its soft, slightly earthy body.
Fine semolina: adds tiny bit of bite and holds the crumb together, not gritty.
Granulated sugar: just a touch of sweetness to balance tang and spice.
Salt: brings everything into balance, you’ll taste the spices better.
Turmeric powder: sunny color and mild warmth, makes it look like sunshine.
Fresh ginger-green chili paste: zippy heat and brightness, keeps it from tasting flat.
Water: thins the batter; basically controls how light and pourable it gets.
Neutral oil (batter): keeps it moist and tender without adding flavor.
Lemon juice: bright, tangy pop that contrasts the savory chickpea taste.
Eno fruit salt: reacts fast to make the cake airy and fluffy.
Oil for greasing pan: prevents sticking, smooth release when you cut it.
Tempering oil: carries the seeds and curry leaves, makes the top sing.
Mustard seeds: little pops of spice when they crack in hot oil.
Sesame seeds: optional crunch and toasty note, fun texture boost.
Curry leaves: fragrant, almost citrusy scent that’s super characteristic.
Green chili: slit or chopped for fresh, adjustable heat you control.
Asafoetida (hing): tiny pinch adds savory depth and onion-garlic vibe.
Sugar for syrup: light glossy sweetness for that classic restaurant finish.
Water for syrup: thins the syrup so it soaks in, doesn’t drown it.
Fresh cilantro: herbaceous finish, bright green flavor and color on top.
Fresh grated coconut: optional garnish for tropical, slightly sweet texture contrast.

Ingredient Quantities

Besan (gram flour) 1 cup (about 120 g)

Fine semolina (rava/sooji) 2 tablespoons

Granulated sugar 1 tablespoon

Salt 3/4 teaspoon

Turmeric powder 1/4 teaspoon

Fresh ginger-green chili paste 1 teaspoon (or 1 inch ginger + 1 small green chili, chopped)

Water 3/4 cup to 1 cup (180-240 ml), adjust for a pouring batter

Neutral oil (for batter) 1 tablespoon

Lemon juice 1 tablespoon

Eno fruit salt 1 teaspoon (add right before steaming)

Oil for greasing the pan 1 teaspoon

For tempering: oil 2 tablespoons

Mustard seeds 1 teaspoon

Sesame seeds 1 teaspoon (optional, but gives a nice texture)

Curry leaves 8 to 10 leaves

Green chili 1, slit lengthwise (or 2 small, if you like heat)

Asafoetida (hing) a small pinch

Sugar for syrup 1 teaspoon (optional, to make a light sugar-water drizzle)

Water for syrup 2 tablespoons (optional)

Fresh cilantro (coriander) 2 tablespoons, chopped for garnish

Fresh grated coconut 2 tablespoons (optional garnish, market-style)

How to Make this

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1. In a large bowl whisk together 1 cup besan, 2 tbsp fine semolina, 1 tbsp granulated sugar, 3/4 tsp salt, and 1/4 tsp turmeric so everything is evenly mixed.

2. Add 1 tsp fresh ginger-green chili paste, 1 tbsp neutral oil, 1 tbsp lemon juice and 3/4 to 1 cup water. Whisk into a smooth, lump free batter that pours easily but is not too thin. It should be like heavy cream. If it seems too thick add a little water, too thin add a pinch more besan.

3. Let the batter rest 10 to 15 minutes while you prepare steamer and pan. Grease a 7 to 8 inch cake pan or round shallow dish with about 1 tsp oil and set aside. Meanwhile bring water to a steady simmer in your steamer or large pot with a trivet.

4. Right before steaming, sprinkle 1 tsp Eno fruit salt over the batter, pour 1 tbsp lemon juice on top (if you didnt add earlier) and quickly fold with a spatula; you will see it foam up and become light and airy. Work fast so the air stays in.

5. Immediately pour the airy batter into the greased pan, level gently and place in the steamer. Cover and steam for 12 to 15 minutes on medium heat. Toothpick inserted in center should come out clean. Dont over steam or it can turn dense.

6. While dhokla steams make optional light sugar syrup: dissolve 1 tsp sugar in 2 tbsp hot water and keep warm. Also prepare tempering: heat 2 tbsp oil in a small pan until hot.

7. For tempering add 1 tsp mustard seeds to hot oil, let them pop, then add 1 tsp sesame seeds, a pinch of asafoetida, 8 to 10 curry leaves and 1 slit green chili. Fry for a few seconds until curry leaves are crisp but not burnt.

8. Once dhokla is done remove from steamer, let cool 2 minutes, then carefully turn out onto a plate. Pour the hot tempering evenly over the surface so it soaks in. If using, drizzle the warm sugar syrup lightly over the dhokla to add shine and slight sweetness.

9. Sprinkle 2 tbsp chopped fresh cilantro and 2 tbsp fresh grated coconut on top. Cut into squares or diamonds with a wet knife to get clean slices. If you like extra texture, sprinkle a few more sesame seeds.

10. Serve warm or room temperature as a snack, breakfast or side. Tips: rest the batter for the semolina to soften, add Eno only at the end, work quickly after adding Eno, and dont oversteam. If you want more springiness use exactly measured batter and steam time; if it cracks a little it still tastes amazing.

Equipment Needed

1. Large mixing bowl for whisking the batter — no, wait, sorry, dont use that mark. Large mixing bowl for whisking the batter (about 3 to 4 quarts)

2. Whisk to make a smooth, lump free batter

3. Measuring cups and spoons for besan, semolina, sugar, salt, oil, lemon and Eno

4. Rubber spatula to fold in the Eno and to scrape the batter into the pan

5. 7 to 8 inch cake pan or round shallow dish, greased

6. Steamer setup or a large pot with a trivet/steaming basket to steam the pan

7. Small saucepan for the tempering and optional sugar syrup

8. Slotted spoon or tongs to safely remove the pan from the steamer

9. Knife and cutting board to chop cilantro, grate coconut and to cut the finished dhokla

10. Toothpick or thin skewer to test doneness and a brush or spoon to drizzle syrup/tempering over the top

FAQ

Q: How thick should the batter be and how do I know it's right?

A: The batter should be pourable but not watery, like a thick pancake batter. If it pours slowly and levels out on its own, it's good. If it's too thick add a tablespoon or two of water, too thin add a bit more besan or a teaspoon of semolina and let it rest 5 minutes.

Q: When do I add the Eno and how much?

A: Add 1 teaspoon of Eno right before you pour the batter into the greased pan. Sprinkle the Eno over the batter, add the lemon juice, then quickly fold once or twice to get a fluffy batter, then steam immediately. Dont wait or the fizz will die and it wont be soft.

Q: How long do I steam the dhokla and how can I check doneness?

A: Steam for 12 to 15 minutes in a covered steamer on medium heat for a 7 to 8 inch pan. A toothpick inserted in the center should come out clean and the top should spring back when touched lightly. If it's sticky, steam 2 to 3 minutes more.

Q: Can I skip the tempering and still get good dhokla?

A: You can skip it, but tempering adds a bright, nutty flavor and texture. If you skip it, at least drizzle the light sugar-water and sprinkle cilantro and coconut so it doesnt taste flat.

Q: How do I store and reheat leftovers?

A: Store in an airtight container in the fridge for up to 3 days. To reheat, steam slices for 5 to 7 minutes or microwave covered for 40 to 60 seconds with a dash of water so it stays moist. Dont overcook or it becomes rubbery.

Q: Any good swaps for ingredients if I'm missing something?

A: If you don't have semolina use an extra tablespoon of besan, but texture will change a bit. No Eno then use 1/2 tsp baking soda plus 1 tsp lemon juice, added at the end, but Eno gives a more even sponge. If you want it milder skip the green chili in batter and keep it in tempering for less heat.

Khaman Dhokla (Gram Flour Savory Cake) Recipe Substitutions and Variations

Besan (gram flour): If you don’t have fresh besan, use store-bought chickpea flour. If that’s not available try a mix of 3/4 cup all-purpose flour + 1/4 cup chickpea flour to keep texture and binding similar. Note it will taste less nutty.
Fine semolina (rava/sooji): Substitute with fine rice flour or very finely ground cornmeal (polenta). Rice flour keeps it light, cornmeal adds a slight grit and corn flavor, so grind finer if you can.
Eno fruit salt: Use 1/2 teaspoon baking soda plus 1/2 teaspoon citric acid or 1 teaspoon baking powder added right before steaming. The reaction makes it spongy, so add last minute and steam immediately.
Sugar (in batter or syrup): Replace with grated jaggery or coconut sugar for a deeper flavor. If using jaggery dissolve it well in warm water first so batter mixes smooth without lumps.

Pro Tips

1. Get the batter thickness right: it should pour like heavy cream. If it feels too thick add a tablespoon of water at a time. Too thin and it will be runny and collapse. A quick fingertip test helps try to scoop some batter and see if it flows back slowly.

2. Rest the batter 10 to 15 minutes so the semolina softens. This fixes lumps and gives a lighter texture. If you forget rest time you can still steam but the crumb will be slightly grainier.

3. Add the Eno and lemon at the last second and work very fast. Fold once or twice only then pour into the pan. The more you fiddle the more air escapes and the dhokla will be dense.

4. Steam gently on medium not blasting heat. Big bubbles and heavy steam will make the top crack and sink. 12 to 15 minutes in a steady simmer is usually perfect for a 7 to 8 inch pan; test with a toothpick.

5. Tempering is not just flavor it also adds moisture and shine. Pour the hot tadka right away so it soaks in. If you want extra gloss make a tiny warm sugar syrup and drizzle lightly before garnishing.

Khaman Dhokla (Gram Flour Savory Cake) Recipe

Recipe by Jot Punji

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I just perfected an Instant Recipe for melt-in-mouth, fluffy Besan Dhokla that tastes exactly like the market version and will ruin every other snack for you.

Servings

servings

Calories

243

kcal

Equipment: 1. Large mixing bowl for whisking the batter — no, wait, sorry, dont use that mark. Large mixing bowl for whisking the batter (about 3 to 4 quarts)