Khaman Dhokla
10 minutes
Preparation time
20 minutes
Cooking time



½ long green chilli, finely chopped

1 cm ginger (5 g), finely grated

½ tsp salt flakes

½ tsp ground turmeric

1 tsp white sugar

1 tbsp lemon juice

20 g ghee, melted

185 ml (¾ cup) water

125 g (1 cup) chickpea flour (besan)

1 tbsp semolina flour

½ tsp bi-carb soda

½ tsp citric acid


20 g ghee

1 tsp black mustard seeds

1 tsp cumin seeds

6 fresh or frozen curry leaves

¼ tsp asafoetida

1 tsp white sugar

Pinch salt flakes



  1. Grease and line a 30 cm deep square cake tin.
  2. Combine the chilli, ginger, salt, turmeric, sugar, lemon juice, ghee and water in a bowl.
  3. Add the chickpea flour and semolina, mix well to combine.
  4. Stir through the bi-carb soda and citric acid, pour into the prepared pan and place immediately into the steam oven. Steam at 100⁰C for 20 minutes or until cooked through.
  5. Remove from the pan and cut into 3 cm squares.


  1. Melt the ghee in a small frying pan on medium heat, induction setting 6. Add the mustard and cumin seeds and cook 10 seconds. Carefully add the curry leaves and cook until the leaves sizzle and the seeds pop. Stir through the asafoetida, sugar and salt, remove from the heat.
  2. Drizzle the tadka onto the Dholka before serving.

Hints and tips

  • Asafoetida is often used an alternative for garlic or onion. It has a smooth flavour reminiscent of leeks and onions. It can be found at Indian grocers. Add garlic to the tadka if you cannot find asafoetida.


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