Soya Khaman Dhokla (Protein & Iron Rich Recipe)

Tarla.Dalal's picture

May. 27, 2015

Soya Khaman Dhokla brings a healthy twist to the traditional favourite by combining soya flour with the gram flour used to make the batter. This peps up the iron, protein and folic acid content of this desi snack, making it a healthy treat for pregnant women. Remember that the consistency of the batter and perfection in tempering are two keys to the success of any dhokla, so pay attention to these aspects. Serve with green chutney.


Soya flour 1/4 Cup (4 tbs)
Besan 3/4 Cup (12 tbs) (Bengal gram flour)
Semolina 1 1/2 Tablespoon (sooji/rava)
Sugar 2 Teaspoon
Lemon juice 1 Teaspoon
Ginger green chilli paste
Fruit salt 1 Teaspoon
Salt To Taste
Oil 1 Teaspoon
Mustard seeds 1/2 Teaspoon (rai/sarson)
Sesame seeds 1/2 Teaspoon (til)
Finely chopped green chillies 1/2 Teaspoon
Asafoetida 1 Pinch (hing)
Finely chopped coriander 1 Tablespoon (for garnish)



In a bowl, combine besan, soya flour, semolina, sugar, lemon juice, ginger-green chilli paste, salt and ¾ cup of water. Mix well to make a thick batter.

Just before steaming, add fruit salt to the batter and sprinkle 2 tsp of water over it.

When the bubbles form, mix gently.

Pour the mixture into a greased 175 mm. (7") diameter thali and steam in a steamer for about 10 minutes.

For tempering, heat oil in a small non-stick pan and add mustard seeds, sesame seeds, green chillies and asafoetida.

When the mustard seeds crackle, pour the tempering over the steamed dhoklas.

Garnish with coriander and cut into pieces.


Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 115Calories from Fat 28

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 467 mg19.46%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet