Suji Khaman



Be it morning breakfast or evening snacks-soft, spongy and light Khaman Dhoklas can be a saviour anytime. They are the perfect snack and taste absolutely scrumptious. Generally, the base of Khaman is gram flour, sticking to the chickpea family and they are also called Nylon Khaman. Today I am sharing another variation of this dish called Suji Khaman.

The main ingredients of this North Indian Gujarati dish are semolina or suji and curd with a tempering of oil and green chillies. It is steamed to create a fluffy and spongy texture.


  • 2 cup Suji/Semolina
  • 1 ½ cup Curd
  • 2 cup Water
  • 1 tsp Eno
  • 3 tsp Oil

For tempering

  • 1 tbsp Oil
  • 2 tsp mustard seeds (rai)
  • Green chilli


How to prepare

  • The first step is to take a large mixing bowl and add suji, curd and water to it.
  • Allow the batter to rest for around 20 minutes.
  • Now add Eno, oil and salt to the mixture and stir it well.
  • In the meantime, pour boiled water into a steamer and grease the utensil i.e the steamer plate with oil.
  • Pour the khaman batter into the greased steamer plate and cook on high flame for 15 minutes.
  • Switch off the flame and allow it to rest for 5 minutes.
  • Check with the knife after 5 minutes by inserting it inside the Khaman. If the knife comes clean, your Khamans are perfect.
  • Allow the dish to cool and then cut into squares.

For the tempering

  • Heat a pan with oil in it over medium flame. Once the oil is sufficiently hot, add mustard seeds and sliced green chillies. Switch off the flame.
  • Pour on the tampering onto the steamed khaman and garnish with fresh coriander leaves.


You can also season it with sesame seeds, cilantro and pomegranate seeds.


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