Khaman Dhokla (Instant)

This instant version of the famous Gujarati farsan (snack) can be served for breakfast, as a side dish or as a snack. 

Course Breakfast, Side Dish, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings



  • 2 Cups Gram Flour Besan
  • 3 Tbsp Semolina Flour Sooji
  • 2 Tbsp Lemon Juice about 1 lemon
  • 3 Tbsp Sugar
  • 1 tsp Fresh Ginger grated or 1/8 tsp dry
  • 1/2 each Green Chili finely chopped
  • 1 tsp salt
  • 1/2 tsp Turmeric
  • 1 pinch Asafoetida (Hing) *Optional*
  • 1.5 Cups Water
  • 1 Tbsp Baking Powder added last minute
  • 1/2 tsp Baking Soda added last minute


  • 2 Tbsp Oil I use Grape-seed
  • 1 tsp Black Mustard Seeds
  • 10 each Fresh Curry Leaves *Optional*
  • 1.5 each Green Chili sliced
  • 1/3 cup Water
  • 1 Tbsp Sugar
  • 1/4 Cup Cilantro rough chopped


To Make the Batter

  1. Prepare a steamer by placing a 9-inch cake rack -you can also use a steamer insert- in a large pot with a well fitting lid. Fill with about 2 inches of water, the water should not touch your steamer.

  2.  Cover and place on the stove over medium heat, allow to steam for at least four minutes while you prepare the batter. Prepare a 9-inch cake pan by brushing the bottom and sides with a little oil.

  3. In a large bowl add gram flour, semolina, lemon juice, sugar, ginger, chili, salt, turmeric, and asafoetida(if using). Add the water and whip to combine adding more water if necessary. The consistency should be pourable, similar to pancake batter.

  4. Add baking powder and baking soda and mix to combine. A chemical reaction will occur causing the mixture to thicken and become frothy. Pour into the prepared cake pan immediately. Place cake pan inside of the steamer and cover tightly with lid. Steam for 20 minutes. 

  5. After 20 minutes, remove cake pan from steamer and cut into square pieces. Top with Tempering and chopped Cilantro. 

To Make the Tempering

  1. In a pan heat oil over medium-high heat, until it is moderately hot, the oil will start to shimmer. To the oil add mustard seeds and cover with a lid. The mustard seeds will burst after about 30 seconds. Briefly from heat. 

  2. Add curry leaves and green chilis. Swirl in hot oil for about 30 seconds. 

  3. Add water and sugar, bring to a boil and immediately remove from heat. 

Recipe Notes

Vigorously whipping the batter prior to adding Baking Powder/Baking Soda incorporates air resulting in the best texture of the final product.

Khaman Dhokla can be served warm or at room temperature.