Sooji Khaman Dhokla

Today I am posting recipe of my or better say my family’s favourite snack “Sooji Khaman Dhokla”. We love it and can have it every week……

Suji Khaman Dhokla


1 1/2 cup Semolina (Sooji)
1 cup Yoghurt
2 tbsp Gram Flour
1 sachet (5gm) Eno fruit salt
3 tbsp Oil
8-10 Curry leaves
1 Green chili chopped
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp Red chili powder
1/4 tsp Turmeric powder
1 tbsp Coriander powder
Salt to taste
Coriander leaves for garnish


In a bowl mix semolina, yoghurt, gram flour, 1 cup water and keep it aside for 1 hour. After one hour take a pan and heat 1 1/2 tablespoon oil, once heated add mustard seeds. When it starts crackling, add curry leaves and chopped green chili. Put off the gas and add this into the semolina mixture. Then add salt and enough water to make a batter of pouring consistency. Lastly add Eno (fruit salt) just before steaming and mix well.

Grease the thali approx 6″ diameter, pour this batter into it and steam it for approximately 15-20 minutes. To check whether khaman is cooked or not, put knife inside khaman and if it comes out clean means it is cooked. Let it cool for 5-10 min and then cut it into small square pieces. Khaman dhokla is ready now, garnish it with coriander leaves and serve with  coriander/dhania chutney or tomato ketchup.

There can be spicy version of khaman dhokla as well, for which add red chili powder, turmeric powder, coriander powder and salt on khaman. Heat 1 1/2 tablespoon oil in a pan, once heated add 1/2 tsp cumin seeds and mustard seeds. Fry the khaman into it and stir it slowly (without breaking the square pieces), until its well coated with spices . Garnish with chopped coriander leaves and serve hot.  It can be served with green chutney and tomato ketchup.

Note: Above recipe is for three plates of khamand (12 pieces per plate).


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