Recipe by: Ambica Pruthi

Source: Adapted from

Best served warm or room temperature. Serve with green chutney, imli chutney and spiced buttermilk.

Ambica Pruthi's West Indian Instant Khaman Dhokla
Ambica Pruthi’s West Indian Instant Khaman Dhokla

Ingredients (Main)

  • 1 ½ cup chickpea flour (besan)
  • 2 Tbsp semolina flour
  • 2 tsp lemon juice
  • 1 ½ tsp Eno fruit salt (see photo)
  • 1/3 cup yogurt
  • ~3/4 cup water, plus 1 ½ cups for steaming
  • 2 Tbsp oil, plus 1 tsp for greasing
  • ½ tsp salt

Ingredients (Tempering)

  • ½ tsp fine mustard seeds (see photo in attached PDF file)
  • A pinch asfotedia / hing, optional (see photo in attached PDF file)
  • 10-15 curry leaves (optional)
  • 1 Tbsp sugar
  • 2/3 cup water
  • 2-3 green chilies, whole or chopped
  • 1 tsp white sesames

Garnish (Optional)

  • Grated coconut for garnishing
  • Coriander, chopped

Specialized Equipment

  • Idli/Dhokla Maker (Alternatively a flat plat pan which can fit into a pot)
  • A pot with lid which can fit the idli/dhokla maker

Instructions (Preparation)

  • Add 1 ½ cup water to the pot and place on medium heat.
  • Use 1 tsp oil to grease the idli/dhokla maker or whatever utensil you choose to make dhokla in.

Instructions (Batter)

  • Mix besan, semolina flour, salt, 1 Tbsp oil, yogurt, and lemon juice together in a bowl. Slowly add water two tablespoons at a time until you reach a medium thick batter. Shouldn’t be flowy or too thick to stir.
  • Now add eno fruit salt to the mixture and stir it only a couple of times. This will make the batter bubble and double in quantity.
  • Pour the batter in your idli/dhokla maker and place it in the pot with simmering water. Close the lid and set timer to 12 mins.

Instructions (Tempering)

  • Dissolve 1 Tbsp sugar in water and set aside.
  • Heat 1 Tbsp oil in a pan and let it warm a bit. Add mustard seeds to it and a pinch of asfotedia (optional).
  • Reduce heat and add curry leaves, chopped chilies and sesame seeds. Remove from heat and after it cools, add sugar water to it.

Instructions (Serving)

  • Once Dhokla is done, remove it from the pot and let it sit for 5 mins. Remove it from the mold using a knife and arrange in a serving dish which should be preferably flat. Pour the tempering evenly all over Dhoklas and garnish with coconut and coriander.
  • Serve with green chutney, imli chutney and spiced buttermilk.

Download attached PDF here: West Indian Instant Khaman Dhokla Ambica Pruthi