My Own World……

October 20, 2007

Nylon Khaman Dhokla

Filed under: Recipe Corner — jagrutivalani @ 1:04 pm

For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno’s fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander
1. Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2. Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4. For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5. Cut into pieces and serve with green chutney.



  1. Hi,

    Nice recipe and good blog!

    I write a blog too chakali
    I tried Khaman Dhokla using Eno fruit salt, and it came out beautiful, fluffy and tasty. Give it a try!


    Comment by Vaidehi — April 18, 2008 @ 2:45 am | Reply

  2. Nice recipe, I have not seen rawa used in dhokla before. You should post some pictures! Please see pictures of making dhokla on my blog, if interested:

    Comment by Jenni — August 22, 2009 @ 2:32 pm | Reply

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