By Akshara
June 24, 2026
Khaman Dhokla is a legendary Gujarati delicacy that offers a wonderfully light, airy alternative to heavy, oil-laden monsoon deep-fries. This instant variation relies on a golden batter of nutrient-dense gram flour (besan) that is aerated and steamed to create a beautifully porous, melt-in-the-mouth texture. Finished with a hot, sweet-and-sour mustard tempering that infuses deep into the spongy square blocks, it serves as a high-protein, easily digestible snack perfect for damp rainy days.
1.5 cups besan (gram flour), sifted  1 tbsp rava (semolina) for texture  1 tsp ginger-green chilli paste  1/4 tsp turmeric powder  1 tsp fruit salt (Eno)  For the tempering: 1 tbsp oil, 1 tsp mustard seeds, 1 green chilli sliced, a sprig of curry leaves, 2 tsp sugar, and 1/2 cup water
Whisk the sifted besan, rava, ginger-chilli paste, turmeric, salt, and water together in a bowl to form a smooth, thick batter, then let it rest for 10 minutes to develop structure.
Stir the fruit salt directly into the batter with a quick splash of water, whisking rapidly in one direction for 30 seconds until the mixture doubles in volume and turns beautifully frothy.
Instantly pour the aerated batter into a greased cake tin or dhokla plate and steam over high heat in a covered steamer for 12 to 15 minutes until a toothpick inserted comes out completely clean.
Heat a tablespoon of oil to crackle the mustard seeds, curry leaves, and sliced green chillies, pour in the water and sugar to boil for 1 minute, then ladle this hot, sweet-and-sour syrup evenly over the warm, sliced dhokla squares.