Khaman Dhokla with tempered with green chili and curry leaves stacked.
Print Recipe
4.88 from 16 votes

Khaman Dhokla Recipe

Soft and fluffy Khaman Dhokla made in the Instant Pot and stovetop. These delicious steamed savory chickpea flour cakes are a popular Gujarati delicacy, perfect to enjoy for breakfast or snack!
Prep Time10 mins
Cook Time15 mins
Resting time15 mins
Total Time40 mins
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Keyword: besan dhokla, khaman dhokla, yellow dhokla
Diet: Dairy-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 298kcal
Author: Meeta Arora


For tempering (tadka)


Prepare Khaman Batter:

  • Mix in all of the ingredients, except the Eno fruit salt – gram flour, semolina, turmeric, salt, sugar, green chili, ginger, lime juice, oil and water. Stir to combine well and let the batter sit for 10 minutes.
  • While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the khaman with oil. I used one container from the stackable steel containers for the instant pot.
  • After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir. 
  • Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.

Steaming in Instant Pot

  • Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.
  • After the cooking time is done, let the khaman dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the khaman using tongs.
  • Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.
  • Run a knife around the edges of the khaman dhokla. Place a plate on top of the container and turn it upside down. This will help to get the khaman out of the container easily.

Prepare Tempering

  • While the dhokla is steaming in the instant pot, heart oil in a pan on stovetop on high heat.
  • Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.
  • Now add water, sugar, salt and stir well.
  • Cut the dhokla into small pieces. Spread the tempering over the dhokla.
  • Garnish with chopped cilantro and serve with green mint chutney.

Steaming Khaman Dhokla on stovetop

  • Use a large pot that can hold the khaman batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.



Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste. 
Important tip: Do not over stir after adding Eno fruit salt. Start the steaming within couple of minutes of adding Eno to get good results.
Make-ahead: You can make this khaman dhokla ahead of when needed. Just warm it in a microwave for a few seconds and it will be ready to serve hot.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.


Calories: 298kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 1010mg | Potassium: 331mg | Fiber: 7g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 33.8mg | Calcium: 31mg | Iron: 2.3mg