Dhokla is my favorite snack. I make it so often that I have to try making different versions of it. Hubby dearest isn’t a big fan but I try to convince him to like it with my different versions. Hehe, power of persuasion you see.

If you are a Dhokla and Khaman fan like me, then do try my classic Besan Khaman Dhokla recipe. This is another healthy version of the regular Dhokla, Rava Dalia Khaman Dhokla. I made this in cute little katoris/mugs, hence you see the lovely pretty shapes.


Now did you know what is the difference between Dhokla and Khaman? Most of the people don’t know and use Dhokla as a synonym to Khaman or anything that they soak to make a batter and steam it. But that is not correct. I too use the term inter-changeably because I know most people don’t know the difference and I call it only Khaman, most of you won’t even search for it. So here’s the difference:

Dhokla is made by soaking rice and chana/urad lentils. You must ferment the batter made from soaked rice-lentil mixture to get fluffy soft dhokla. Whereas Khaman is made from besan/chick pea flour and needs to be soaked only for an hour or so. You need to add baking soda to it and get a nice rise from it.

COOKING TIME: 20 minutes
SERVINGS: 7-8 pieces


For the Khaman Dhokla –
  1. Rava/Sooji – 1 cup
  2. Dalia – ½ cup
  3. Curd – ¾ cup
  4. Water – About ½ cup
  5. Baking soda – ½ teaspoon
  6. Coriander leaves – a few, for garnish
  7. Salt – 1 teaspoon (or to taste)
For the tempering –
  1. Mustard seeds – 1 teaspoon
  2. Curry Leaves – a few
  3. Green chillies – 2-3, slit
  4. Vegetable oil – 1 tablespoon



  1. Katoris/mugs
  2. Brush
  3. Steamer
  4. Tempering Pan



For the Khaman Dhokla –
  1. Take a cup of rava and ½ cup of dalia in a bowl.
  2. Add salt and curd and mix well. Add water according to your need to make a nice runny batter.
  3. Remember that rava/sooji soaks a lot of moisture and the batter will thicken up gradually. Cover and let it rest for 30 minutes or so.
  4. Once you are ready, add water in a steamer and keep it closed to generate a good amount of steam. I use an electric steamer and it takes me about 5 minutes to get a nice steam before I can start cooking.
  5. Add baking soda to the sooji dalia mix once you are ready to steam the khaman dhokla.
  6. Take a brush and grease all the katoris nicely with oil to get a good coat. I used regular stainless steel katoris. You can also use porcelain mugs for this.
  7. Add batter until it fills the katori till 3/4ths since the batter will rise, we need to leave a little space for it.
  8. I made one dhokla with turmeric root paste to get a nice contrast. If you wish, you could do the same too or you can skip it.
  9. Place the katoris in the steamer and steam them for about 20 minutes. Test them with a toothpick and if it comes out clean, then the dhoklas are done.
For the tempering –
  1. Take a small tempering pan and add a little oil to it.
  2. Once the oil heats up, add in a few mustard seeds and wait until they crackle.
  3. Now add in a few curry leaves and slit green chillies.
Add curry leaves and slit green chillies for tempering
Add curry leaves and slit green chillies for tempering

13. Take the tempering off the heat and drizzle generously on all the cooked Katori dhoklas.

Rava Dalia Khaman Dhokla is ready. Enjoy with coriander chutney.

Rava Dalia Khaman Dhokla
Rava Dalia Khaman Dhokla