Khaman is a recipe from Gujarat state of India. Khaman is steamed cake made from gram flour or besan. It is very soft and fluffy. They are now popular throughout India. They are served with green pudina chutney.


Khaman dhokla

Khaman dhokla


Besan: 1 cup

Salt: to taste

Red chilli powder: 1/4 tsp

Haldi: 1/4 tsp

Ginger-green chilli paste: 1 tbsp

Eno: 1 tsp

Asafoetida or hing:  a pinch

Lime juice: 1 tbsp

Water: 1/2 cup

For tempering:

Oil: 2 tbsp

Rai: 1 tbsp

Sugar: 1 tbsep

Curry leaves: 7-8

Green chilli: 2 sliced

Water: 1/2 cup


1.Take besan in a bowl  and add hing, salt, red chilli powder, haldi powder, lime juice, ginger-chili paste and mix well. Add 1/2 cup of water and mix well to form a smooth batter. Batter should be a little thick but of flowing consisitency.

2. Just before putting mixture for steaming add eno fruit salt to mixture and mix.

3. Grease a thali and put batter in it.

4. Place this plate in steamer (water in the steamer should be boiling when thali is placed)and check after 10 -12 minutes. Insert a knife in khaman and check if knife comes out clean. If it comes out clean then khaman is ready and if not then cook for 2 -3 minutes more.

For tempering:

5. Heat oil in a pan . Add mustard seeds or rai. When rai starts to crackle add curry leaves, green chillis.

6. Add sugar and water and bring it to boil.

7.Pour this tempering over dhokla and cut it well.

8. Serve khaman with green chutney.


Like Delicious.Desi on Facebook.