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Low-Calorie Khaman Dhokla

Soft, fluffy and steamed Gujarati khaman dhokla — a light, healthy, beginner-friendly snack under 150 kcal per 100 g.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Snack
Cuisine: Gujarati, Indian
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup besan (gram flour) preferably good-quality, sifted
  • 2 tbsp semolina (rava / sooji) for light texture
  • 1 cup low-fat curd (plain yogurt) or water if you prefer no-dairy
  • 1 tsp ginger-green chilli paste adjust chilli to taste
  • 1 tbsp lemon juice for tanginess
  • 1/2 tsp salt or to taste
  • water as needed to make a smooth batter (about 3/4 cup)
  • 1/2 tsp fruit salt (ENO) or baking soda to aerate batter just before steaming
  • 1 tsp oil for tempering (use minimal oil)
  • 1/2 tsp mustard seeds (rai)
  • 1 pinch asafoetida (hing)
  • 6-8 curry leaves fresh if possible
  • 1-2 green chillies (slit) optional, for tempering
  • fresh coriander (chopped) for garnish

Equipment

  • steamer / idli cooker / large pan with lid

Method
 

  1. In a mixing bowl, add besan, semolina, salt and ginger-green chilli paste. Mix well.
  2. Add curd (or water if using) and lemon juice. Gradually whisk to a smooth lump-free batter. Consistency should be like thick pancake batter.
  3. Cover the batter and keep aside for 15–20 minutes (optional fermentation helps improve texture but you can skip if short on time).
  4. Just before steaming, sprinkle fruit salt (or baking soda) over the batter and gently fold once — do not overmix.
  5. Grease a steel plate or shallow bowl. Pour the batter and gently tap to level the surface.
  6. Place the plate in a steamer or in a large pan with a lid (with water below). Steam on medium heat for 12–15 minutes until a toothpick inserted in center comes out clean.
  7. Once done, remove and let it cool for 5 minutes. Cut into squares or diamonds.
  8. Heat 1 tsp oil in a small pan. Add mustard seeds. When they start to crackle, add asafoetida, curry leaves and slit green chillies. Sauté for a few seconds.
  9. Pour this tempering over the steamed dhokla pieces so the flavour spreads evenly. Garnish with chopped coriander.
  10. Serve warm with green chutney or low-fat curd. Enjoy your healthy, soft khaman dhokla.

Notes

You can skip curd and use water to further reduce calories. Use minimal oil for tempering. Fresh coriander adds colour and freshness without extra calories.