Soft Khaman Dhokla Recipe — Spongy Gujarati Snack in 20 Minutes

Why This Recipe Works

Dhokla is one of India's most searched recipes — and one of the least well-covered by Western food blogs. That's your opportunity. While every food site in the UK has a butter chicken recipe, almost none have a properly written, well-optimised Dhokla page. This means lower competition and a growing audience: gut-health and fermented foods are one of the biggest food trends of 2026, and Dhokla — a naturally fermented, steamed, probiotic-rich snack — sits perfectly in that wave. It's also vegan, gluten-free (when made with pure gram flour), high in protein, low in fat, and takes 20 minutes. There is no healthier Indian snack.

There are two approaches to making Dhokla at home, and both are excellent. The first — and by far the easiest — is using Gits Khaman Dhokla Mix. At Pick N Save, we stock Gits Dhokla in five different pack sizes (180g, 200g, 500g, plus Nylon Khaman and Khatta Dhokla variants), and they are the single best shortcut in Gujarati cooking. You add water, a squeeze of lemon, mix for 30 seconds, pour into a greased plate, and steam for 12 minutes. Perfect spongy Dhokla every single time. The second approach — from scratch using gram flour (besan) — is included below for those who want the traditional method. Both produce the same light, airy, tangy, slightly sweet result that Gujaratis have been perfecting for centuries. We've been stocking these ingredients at our Harrow store since 1999, and Dhokla mix is one of our fastest sellers — especially during Navratri and Diwali seasons.

Step-by-Step Method

Method A: Using Gits Dhokla Mix (Easiest — 15 Minutes)

Step A1: Make the Batter (2 Minutes)

Empty 1 packet of Gits Khaman Dhokla Mix (200g or 180g) into a mixing bowl. Add 200ml of water (the exact quantity is on the packet — follow it precisely). Add 1 tablespoon of lemon juice (Lemon Loose Yellow Big 3 pcs) and 1 teaspoon of sunflower oil (KTC Pure Sunflower Oil). Mix with a whisk or spoon for 30 seconds until you have a smooth, lump-free batter with the consistency of thick pancake batter. The lemon juice reacts with the raising agent in the mix to create the airy, spongy texture — don't skip it.

Step A2: Steam (12 Minutes)

Grease a flat, round steaming plate or thali (about 18–20cm diameter) with a thin layer of oil. Pour the batter into the plate — it should be about 2cm deep, no more. If the batter is deeper, use a larger plate or divide between two. Bring water to a rolling boil in a large pot or steamer. Place the plate on a stand inside the pot (a small bowl turned upside-down works as a stand). Cover with a tight-fitting lid and steam on high heat for 12–14 minutes. To test: insert a toothpick into the centre — if it comes out clean, the dhokla is done. The surface should be spongy and spring back when lightly pressed.

Step A3: Cut and Temper (3 Minutes)

Remove the plate from the steamer and let it cool for 2 minutes. Cut into diamond or square shapes using a sharp knife — about 3cm pieces. Now make the tempering (tadka): heat 2 teaspoons of sunflower oil in a small pan over medium heat. Add 1 teaspoon of mustard seeds (TFS Mustard Seeds Large 100g) and wait until they pop — about 10 seconds. Add 1 teaspoon of sesame seeds, 8–10 fresh curry leaves (Fresh Curry Leaves), 2 green chillies slit lengthways (Indian Chilli 400g), and a pinch of asafoetida (hing). Stir for 5 seconds. Immediately add 3 tablespoons of water, 1 teaspoon of sugar, and a pinch of salt. Let it bubble for 10 seconds, then pour this hot tempering evenly over the cut dhokla pieces. The dhokla will absorb the sweet-salty-tangy liquid and become even softer and more flavourful.

Method B: From Scratch with Gram Flour (Traditional — 25 Minutes)

Step B1: Make the Batter (5 Minutes)

In a large bowl, mix 1½ cups (200g) of gram flour / besan (Fudco Gram Flour 1kg or KTC Gram Flour 2kg or Jalpur Gram Flour 1kg) with ½ teaspoon of turmeric (TFS Haldi Powder Rajapuri 100g), ½ teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of lemon juice, 1 tablespoon of sunflower oil, and 1 cup (240ml) of water. Whisk vigorously for 2 minutes until completely smooth and slightly frothy. The batter should be the consistency of thick pouring cream — not too thick (heavy dhokla) and not too thin (flat dhokla). Just before steaming, add 1½ teaspoons of Eno Salt Original (Eno Salt Original 100g) — this is the raising agent that makes dhokla spongy. Stir quickly for 10 seconds — the batter will immediately start to froth and rise. Pour into the greased plate immediately — don't wait, the reaction starts losing power after 30 seconds.

Step B2: Steam and Temper

Steam and temper exactly as described in Steps A2 and A3 above.

Pro Tips from Our Store

• Eno Salt is the traditional raising agent: Indian home cooks use Eno Salt Original (fruit salt) — not baking powder — for Dhokla. Eno reacts with the lemon juice to create an instant, aggressive fizz that makes the batter rise quickly. Baking powder works but produces a denser, less spongy result. We stock Eno Salt Original in 100g and 150g at Pick N Save — it's in the digestive/health aisle.
• Pour immediately after adding Eno: The fizzing reaction starts losing power after about 30 seconds. The moment you stir in the Eno and see the batter froth up, pour it into the greased plate and get it into the steamer. Every second you wait reduces the sponginess. This is the most common mistake people make.
• The tempering IS the flavour: Unseasoned dhokla is bland. The mustard seed, curry leaf, sesame, and chilli tempering — poured with its sweet-salty water — is what transforms it from a plain steamed cake into the vibrant, tangy, sweet-savoury snack that people love. Don't skip the water-sugar-salt addition to the tempering — the dhokla absorbs this liquid and becomes softer and more flavourful.
• Gits Mix vs From Scratch: The honest truth from 25+ years of selling both: Gits Khaman Dhokla Mix produces more consistent results than from-scratch for most home cooks. The raising agent ratio is pre-measured, which eliminates the most common failure point (wrong Eno quantity). From-scratch gives you more control over texture and tang, but requires practice. Start with the mix, graduate to from-scratch once you've nailed the steaming technique.
• Steam on HIGH heat: Low steam = dense, heavy dhokla. The water must be at a rolling boil before you place the plate inside, and the heat must stay on high throughout. A tight-fitting lid is essential — any steam escaping means less rising power. If your lid doesn't seal perfectly, wrap a kitchen towel around the edges.
• Garnish generously: The traditional Gujarati garnish is a scattering of fresh chopped coriander (Fresh Coriander Bunch), grated fresh coconut (Viswas Grated Coconut 400g or TFS Desicated Coconut 250g), and a final sprinkle of sesame seeds. This isn't just decoration — the coconut adds a sweet, textural contrast that completes the dish.

Variations to Try

• Khatta Dhokla (Sour Fermented Version): Use Gits Khatta Dhokla Mix (200g or 500g or 1kg) for the traditional fermented version with a tangier, more sour flavour. Khatta Dhokla uses a fermented rice and urad dal batter rather than gram flour, and has a slightly different texture — softer, wetter, and more sour. Both are authentic Gujarati recipes.
• Sandwich Dhokla: Use Gits Sandwich Dhokla Mix (200g) for a layered version — alternating layers of white and green (mint-coriander) dhokla batter, steamed together. It looks stunning when sliced and is a favourite at parties and festivals.
• Rava Dhokla (Semolina Version): Replace gram flour with fine semolina (Fudco Semolina Coarse Yellow 1.5kg — use the fine variety, or grind coarse semolina in a blender for 30 seconds). Rava Dhokla has a slightly grittier, more textured bite compared to the smooth besan version. Add grated bottle gourd (lauki) to the batter for extra moisture and nutrition.
• Dhokla Chaat: Cut leftover dhokla into small cubes, top with beaten yogurt (Desi Natural Yogurt 1kg), tamarind chutney (Rishta Tamarind Date Chutney 400g), green coriander chutney (Sagar Coriander Chutney 200g), sev (Jaimin Thin Sev 200g), chopped onion, and a sprinkle of Shan Chat Masala. A brilliant way to reinvent leftovers into a completely different dish.
• Nylon Khaman (Ultra-Soft Version): Use Gits Nylon Khaman Dhokla Mix (180g or 500g) for the softest, silkiest version of dhokla. "Nylon" refers to the incredibly smooth, almost melt-in-your-mouth texture. This is the variety served at premium Gujarati sweet shops and is considered the gold standard of dhokla.

Shop This Recipe at Pick N Save

Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:

• Dhokla Mixes (Ready-Made — Easiest Method): Gits Khaman Dhokla Mix 180g | Gits Khaman Dhokla Mix 500g | Gits Khaman Dhokla Mix 1kg | Gits Nylon Khaman Dhokla Mix 180g | Gits Nylon Khaman Dhokla Mix 500g | Gits Khatta Dhokla Mix 200g | Gits Khatta Dhokla Mix 500g | Gits Khatta Dhokla Mix 1kg | Gits Sandwich Dhokla Mix 200g
• Gram Flour (For Scratch Method): Fudco Gram Flour 1kg | KTC Gram Flour 2kg | Jalpur Gram Flour 1kg | Jalpur Gram Flour 2kg | Virani Gram Flour 2Kg | TFS Maida 1kg
• Raising Agent: Eno Salt Original 100g | Eno Salt Original 150g
• Tempering Spices: TFS Mustard Seeds Large 100g | TFS Mustard Seeds Large 400g | TFS Mustard Seeds Small 400g | Ramdev Hing 100g
• Fresh Produce: Fresh Curry Leaves | Indian Chilli 400g | Lemon Loose Yellow Big 3 pcs | Fresh Coriander Bunch 1Pc
• Coconut (Garnish): Viswas Grated Coconut 400g | Coconut Fresh 1PC | TFS Desicated Coconut 250g | Cambian Grated Coconut 140g | Taj Shredded Coconut 300g
• Oil: KTC Pure Sunflower Oil 5 Litres
• For Dhokla Chaat Variation: Desi Natural Yogurt 1kg | Rishta Tamarind Date Chutney 400g | Sagar Coriander Chutney 200g | Jaimin Thin Sev 200g | Shan Chat Masala 100g
• Ready-Made Dhokla: Haldirams Khaman Dhokla 256g