Khaman dhokla - spongy chana dal cake

4 servings
20 min
15 min
Very Easy


Number of serving: 4
2 Cup Channa Dal

1/2 Cup Rice

1 Cup Yogurt

Touch Astofedia

1 & 1/2 Tsp Salt

3 or 4 Cups Water

1 Tsp Baking Soda or ENO available

1 Tsp Fresh Lemon Juic

1 Tsp Grated Ginger

1 Tst Fresh Chopped Hot Chillies

1/4 Cup Oil

1 Tsp Black Mustard Seeds

1 Tsp Cumin Seeds

1 Tsp Sesame Seeds

4 TBsp Chopped Coriander Leaves

1 Tsp Sugar


  • Wash & soak the Dal for 5 hours in warm water.
  • Drain and grind coarsely. Add yogurt and little water to make a batter.
  • Take care not overgrind and do not make it watery. Grind enough to make the batter pour almost like pancake batter.
  • Add salt, ginger, astofedia, sugar and mix well. Set aside. Now bring to a boil approximately 3-4 cups of water in a steamer. The water level has to be below the rack.
  • Lightly oil the round pan. Pour the batter in the pan. On top of the pan of batter, add 1/2 Tsp of baking soda. And then on top of that, add the lemon juice.
  • Watch for it to bubble. Save the bubbles in the batter. Mix the batter in a pan in a circular motion. Place the pan on the rack above the boiling water in the steamer. Allow it to steam for 15 minutes.
  • After 15 minutes, open the steamer and insert a knife or flat spatula. If the batter sticks to the knife, leave it to steam five more minutes.
  • Take the pan out of steamer and let it cool down for five minutes. In a small pan heat the oil on medium heat. Add sesame seeds, mustard seeds, cumin seeds, chopped jalapeƱo pepper and chopped cilantro to garnish.
  • Spread over the pan. Cut pieces into desired shape. Transfer to a serving plate with a flat spatula.


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