Gujarati Dhokla

Gujarati Khaman Dhokla
A popular steamed delicacy of Gujarat - Dhokla made of Chana Dal.

Chana Dal/Split Chickpeas/Split Bengal gram - 1 cup
Idli Rava - 1/4 cup (optional)
Yogurt/Curds - about 1 cup
Green Chillies - 8
Grated Ginger - 1 tsp
Turmeric/Haldi - 1/4 tsp
Mustard Seeds - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Oil - 2 tsp

How to cook Chana Dal Dhokla:
1. Soak chana dal for about 3 - 4 hours in water.  Wash soaked dal well.
2. Grind 6 green chillies, ginger, washed dal and curds to a smooth paste.  Dhokla batter is quite thick, similar to idli batter or cake batter.
3. Add salt, turmeric, idli rava and mix.  Let the batter ferment for about 12 hours.  Batter will rise almost to double after fermentation.  
4. You can add about 1/4 tsp of baking soda as well to make it more fluffy.  Instead of idli rava, you can use medium grain rice.  Soak rice separately for about 4 hours and grind it slightly coarse like semolina/rava.
5. Steam this batter for 12 - 15 minutes.  I used a pressure cooker.  Grease the vessel with little oil and fill the batter till 3/4th of the vessel.
6. Remove the lid of the cooker and let it cool for about 5 minutes.  Cut the dhokla into medium sized pieces.
7. Heat about 2 tsp oil in a pan and add mustard seeds, asafoetida and 2 whole green chillies.  Turn off the heat when the mustard seeds pop.  Add 2 tbsp water and bring it to a boil.  Pour this hot tempering/tadka over the dhokla pieces.
8. Garnish with chopped cilantro and/or grated coconut and serve with coriander coconut chutney.


  1. Looks very good, i'll try this some time:-)

  2. Dhokla is one of my fav...but I always prepare it with the insant mix....I used to think that dhokla is made of besan....but never knew that dhikla can be made of Chana dal...thats sounds so easy....

  3. This is one of the recipes , am in search of ...very perfect dear. TQ

  4. looks super !!! Have always wanted to avoid that Soda and Eno salt in Dhokla ... and this I think is my kind...

  5. my all time fav snack.. they came out perfect..

  6. looks so delicious tasted it once.. good snack for eve tea

  7. Looks of my favorites,looks perfect.

  8. this is my fav gujarati recipe, once i tried with basan flour with soda, came out very well. but your's looks so good without soda, next time i'll try this one, thanks for sharing uma

  9. My all time fav. Love it. simply superb.

  10. very nice recipe...from scratch...looks tempting..

  11. love dhokla..its been long time I had this gujarati delicacy..that looks delicious!

  12. One of my fav...Although I do add soda sometimes. Looks delicious

    Hamaree Rasoi

  13. My favourite eventhough its been a long i prepared them..looks yumm!

  14. Dhoklas are very tempting. I too do often as its too healthy. Its yummy..

  15. hi uma
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  16. hi dear, there is an award for you at my blog, please come and collect the same..thanks!

  17. like dhokla a lot..Thanks for sharing Uma!!

  18. how to ensure it is light weight (Very imp) that's all i miss in my dhokla. it should be very light.

    1. Hey Suvarna, Chana Dal Dhokla without soda does not turn as light as the store bought ones.
      I make sure that the curd is sour, thickness of the batter is thick enough to coat a spoon and also that the batter is fermented well.
      Adding baking soda to the batter will definitely make it light. Hope it helps.


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