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3.8 from 5 votes

Dhokla,Vati Daal Nu Khaman, Chana Daal Dhokla

Dhokla - A fermented and spongy steamed lentil cake from Gujarat
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast, snacks/starters
Cuisine: Gujarati Cuisine
Keyword: chana daal dhokla, dhokla, vaati daal nu khaman
Servings: 8 person
Author: Anjana Chaturvedi


  • 2.5 cup Bengal gram /chana daal
  • 4 tbsp Yogurt / Dahi
  • 3 tbsp Cooking Oil
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Sugar / Chini
  • to taste Salt / Namak
  • 2.5 tbsp Green chili paste
  • 1 Tbsp Ginger paste
  • 2.5 tsp Lemon Juice / Nimbu Ka Ras
  • 2.5 tsp Eno fruit salt
  • 5 tbsp Fresh Coriander / Cilantro / Hara Dhaniya finely chopped
  • 4 tbsp Fresh Coconut, Grated


  • 2 tbsp Cooking Oil
  • 2.5 tsp Mustard Seeds / Rai *
  • 1.5 tsp sesame seeds /til
  • 1/4 tsp Asafoetida / Hing powder
  • 10 Curry Leaves / Kadi Patta
  • 8 Green Chillies / Hari Mirch slit lengthwise


  • wash and soak chana daal for minimum 5 hours.
  • Drain the water and grind to make a coarse and thick paste with some water
  • Take out the mixture in a bowl and add yogurt and salt and mix.
  • Keep covered to ferment overnight or for 8 hours.
  • Now add turmeric,chili paste,ginger paste,lemon juice, oil and sugar and mix gently.
  • Boil enough water in a normal steamer or in a dhokla maker.
  • Grease the plates in which you want to steam the dhokla.9plates should be minimum 1 inch deep.
  • when the water in the steamer started boiling then add eno /fruit salt in the batter.
  • Sprinkle few drops of water over the eno and mix well.
  • Pour the batter in the greased plate (fill the plate 3/4)
  • Put the plate in the steamer and close it tightly with the lid.
  • Cook on high heat for abourt 20-25 minutes
  • Open and check by inserting a knife or toothpick,If it come out clean then its done else cook further for some time
  • Let it come to room temperature and then cut into pieces.
  • Tempering-Heat oil in a small pan and add Mustard seeds ,sesame seeds and asafoetida.
  • When seed start crackling add the green chilies and curry leaves.
  • Remove it from the flame and add 2 tbsp of water(water is optional) and pour it over the dhokla pieces.
  • Garnish with chopped coriander and grated coconut.
  • Serve with coconut chutney and mint chutney.


  1. Don't make a fine paste of chana daal,it should be coarse.
  2. Add exact quantity of fruit salt in the batter .
  3. Add fruit salt only when the water in your steamer started boiling.
  4. You can store the batter in refrigerator for about 3 days ,add Eno only when you want to steam it.
  5. The consistency of the batter should be perfect for a spongy dhokla.it should neither be too thick nor too runny.