Khaman / channa dal dhoklas

How many of us have had khaman or dhoklas from the local marwadi snack shop or a high end snack bar…almost all of us…it is light, yummy and fills the stomach is’nt it?? Well this delightful snack has its origins in Gujarat and it is called “Khaman”…it is also called as “Dhoklas” in many other the shops they are made of besan or gram flour…here i have made them in the traditional gujarati home style..i.e made of channa dal…


Channa dal: 1.5 cups
Raw rice: 1 cup
Cooking soda: 1 tsp
Ginger – green chilli paste: 1-2 tsp / according to taste
Salt: according to taste
turmeric powder: 1 tsp
Temper in 1 tbsp of oil: mustard seeds, curry/kadipatta leaves and til / white sesame seeds
Sour curd: 1- 2 tbsp
Garnish: chopped coriander leaves & grated coconut


1. Soak channa dal and rice separately for atleast 2 hrs or till they are soaked nicely.
2. Grind the dal and rice separately, then mix them in a bowl with some salt.
3. Cover the dal rice mix with a lid and let it reat in a warm place for about 5-6 hours so that it can ferment.
4. Once the mix is fermented, add curd, salt, ginger-green chilli paste and turmeric powder and mix well.
5. Grease a shallow utensil (any baking dish should do) and pour the mix into it.
6. Just before putting the baking dish to steam, add the soda and mix well and immediately start steaming.
7. Steam for min of 10 – 15 mins / till its cooked well.
8. Once steamed, garnish with temper, chopped coriander leaves and some freshly grated coconut.
9. Cut into bite sized pieces.
10. Serve with tangy chutneys (tamarind / mint / coriander)…njoy!!!

~ by priyaskitchen on July 9, 2011.

7 Responses to “Khaman / channa dal dhoklas”

  1. hi priya… I made the dhokla using your recipe. It turned out pretty dense and did not taste even close to the ones I have tasted at Gujrati friends’ place. Also I don’t know what you mean by cooking soda. I made mine in two batches. In the first batch I used baking soda… the whole dhokla turned red, most likely due to a reaction with the turmeric. And it tasted funny… had to throw the whole thing. In the second batch I decided to use Eno fruit salt. This one looked ok but the taste was not so good. Both batches were pretty dense in texture,with or without the soda. I was quite disappointed.

    • hei…the dhoklas made from channa dal and rice will not be like the nylon khaman we get in the shops, those are made from besan (gram flour). The ones made from channa dal would be more dense..also in my recipe whenever i have used cooking soda …i had no issues…this is how it is traditionally made at homes… 🙂

  2. Hi i made the dhokla using your recipe. It turned out very soft and spongy i used I-SHAKTI cooking soda but the whole dhokla turned red and no taste I don’t know whats wrong with it,have to throw every thing. Can you suggest me what should be reason or some different way.

    • Hei Muskaan…if the amount of soda is a lil more…then it could react with the turmeric and make it red…other than that…i did not have any issues with mince….with regards to flavour…you could increase the ginger / chilli according to your taste and make it…this could improve the taste for you..
      Some people also make this only with besan (gram flour)…it is called nylon khaman… you could chk that out too…hope this helps..

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