7 Tips To Master The Art Of Making Gujarati Khaman Dhokla
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Gujarati cuisine is famous for its vegetarian thalis, featuring vibrant dishes like dal, kadhi, shaak (vegetable stir-fries) and many more. Gujrati food is known for its sweet-savoury balance; it is light yet filling. Famous snacks include dhokla, khandvi, and khaman, showcasing expertise in fermentation and steaming. Try relishing authentic khaman at home.

Gujarati khaman dhokla, a cherished dish from Gujarat's vibrant cuisine, is a savoury steamed cake made from gram flour (besan), renowned for its spongy texture and delightful tangy-sweet flavour. To perfect this traditional snack, begin with fresh, high-quality ingredients—ensuring the besan is fresh and the spices are pure enhances its authentic taste. Achieving the right batter consistency is important; it should be smooth and lump-free, akin to pancake batter, for optimal results.

Always add aromatic tempering (tadka) of mustard seeds, sesame seeds, curry leaves, green chillies, and asafoetida poured over the steamed khaman, which enriches its flavours. A post-steaming drizzle of water, sugar, and lemon juice balances the dish's tangy and sweet notes. Here are some amazing tips to master this dish.


Quality Of Ingredients

To start with making this authentic Gujarati dish, use fresh ingredients. Always check the expiration date before cooking. Use fresh besan (gram flour) to achieve a soft and fluffy texture. A bonus tip is to store the flour in an airtight container to retain its freshness. Using fresh curd adds to the flavour and increases tanginess, and high-quality spices like mustard seeds, asafoetida (hing), and fresh curry leaves play a significant role in bringing out the authentic taste. Using fresh ingredients increases the texture as well as the fluffiness of the dish.

 Batter Consistency

The consistency of the batter is crucial for soft and spongy Khaman. In a bowl, mix besan with curd, water, and a bit of oil to form a smooth, lump-free batter. The batter consistency should not be too watery or too thick. Always allow the batter to rest for 10–15 minutes; this will help in proper fermentation. Properly mix the ingredients so that the taste is balanced.

Proper Leavening

The sponginess of Khaman is the key to perfect texture and taste; proper leavening is essential as it ensures the proper rising of the batter and allows air to go on. In a bowl, mix Eno fruit salt and baking soda as a leavening agent, as it allows proper rising. This will ensure that the Khaman rises well and becomes airy. The effervescence from the leavening agents creates bubbles in the batter, leading to a spongy texture. Be sure to use the correct amount and incorporate it evenly for the best results.

 Steaming Technique

Steaming is a critical step in making khaman, as it allows the batter to cook properly. Take a steamer, grease it with oil, and then pour the batter. Steam on medium heat for 15–20 minutes. Always put a toothpick in the centre to check if it comes out clean, indicating the khaman is cooked.  comes out clean.

 Tadka Is A Must

The tadka adds flavour to the khaman. To make this, heat oil in a tadka pan and add mustard seeds, sesame seeds, curry leaves, green chillies, and a pinch of asafoetida (hing). Pour this hot tempering over the steamed khaman immediately after it’s done. Make sure it's evenly distributed on the surface of Khaman. This makes the khaman more flavourful and soft.

Sweetness And Moisture

Without sweets, Gujarati food is incomplete. Mix water with sugar and lemon juice, and pour it over the steamed khaman after tempering. This not only keeps the khaman moist but also balances the tangy and sweet flavours, making it delicious. This mixture is a must for that authentic taste and texture.


Looks do matter, right? Always present your dishes neatly and beautifully. After it's done steaming, tempering and sweetening, cut the khaman into squares and garnish with freshly grated coconut and finely chopped coriander leaves. Serve with green chutney or tamarind chutney for a complete snack.

Mastering Gujarati Khaman involves a blend of precise techniques and quality ingredients that highlight the essence of Gujarat's rich culinary heritage. From achieving the perfect batter consistency to mastering the art of flavourful tempering and garnishing, each step plays a crucial role in creating the spongy, tangy-sweet delight that is khaman.