Recipe Title : Rassa Khaman Dhokla

Pravin Turakhia

Makes 25-30 pieces.

Serves: 6-8 people

A. Making Dhokla:


1 cup regular  Besan (chickpea flour).

1 tsp Citric acid, powder form.

3/4-1 tsp baking soda.

1 tsp sugar.

3/4 tsp salt.

1/4 tsp turmeric.

1 tbsp Oil.

1 cup water.


  • Mix and sieve all the dry ingredients.
  • Add water and oil and stir well in one direction, without lumps.
  • Meanwhile in a vessel, heat some water.
  • Grease a big thali and place it in the vessel and pour the mixture from some height (for aeration) immediately.
  • Sprinkle crushed black pepper (optional).
  • Steam for 15 minutes or till the knife comes out clean.
  • Remove the plate and let it cool down.
  • Cut into diagonal pieces.

Pour the following mixture:


1 cup water.

2 tsp sugar.

2 tsp lemon juice.

Mix well. (Like a lemonade).

For the Tadka:


2 tbsp oil.

1 tsp mustard seeds.

Few curry leaves.

1-2  cut green chilies.


  • Heat the oil and add the mustard seeds, curry leaves and green chillies.
  • When the mustard seeds sputter, spread on the dhokla.
  • Garnish with freshly grated coconut and cilantro.


If you want to go short cut, use Chitale or GITS ready khaman dhokla mix and follow the instructions to make dhokla.


B. Rassa (gravy) for the Rassa Khaman


8 cups water.

3-4 tbsp Imli pulp.

2 tbsp oil for tadka.

½ tsp hing (asafoetida).

1 tsp mustard seed.

1 tsp whole dhaniya seeds (coriander seeds).

2-4 green chillies 2-4 as per taste.

1-2 tsp kashmiri red chili powder as per taste.

2 tsp Dhaniya jeera powder.

1/2 tsp turmeric powder.

Few leaves of curry patta.

2 tbsp Cilantro + 2 tbsp  for garnish.

2 tbsp sugar or as per taste.

1 tsp salt or as per taste.



  • Heat a pan. Add 2 tbsp oil. Add 1 tsp mustard seeds, 1 tsp whole dhania seeds. When the mustard seeds start sputtering, add 1/2 tsp hing,  curry leaves, 1 green chilly cut vertically into 2, 1/2 tsp turmeric powder, 2 tsp dhaniya jeera powder, 1-2 tsp kashmiri red chilly powder, 3-4 tbsp imli paste, 3 tsp sugar, 8 cups water, 1 tsp salt and bring it to boil. (Adjust all the spices as per your liking).
  • Garnish with cilantro.
  • Take 2-3 pieces of khaman dhokla in a bowl or deep dish and pour this rassa-gravy till Dhokla is submerged into the Garnish with cilantro and a ring of red mini sweet pepper, if available.
  • Serve and enjoy.

About Author

A professional architect, he possesses a creative flair that extends to his culinary experimentation, crafting diverse and innovative dishes. Since 1993, he has adhered to a Jain diet, and in the past three years, he transitioned to veganism out of compassion for animals. He has volunteered at the JCNC (Jain Centre of Northern California), where he has used his creative culinary skills to prepare meals for the homeless and underprivileged, as well as for JCNC events. Additionally, he has been involved with many organizations in various capacities.