khaman dhokla

Instant Khaman Dhokla is a steamed cake prepared with chickpea flour and spices. A mouth-watering, nutritious and irresistible Gujarati snack that's actually healthy and vegan!

Instant Khaman Dhokla

Besan (Chickpea flour/ Gram flour)

Sooji (Semolina)

Hing

Sugar

Salt

Crushed ginger and green chilies ((optional))

Eno (fruit Salt)

Citric acid

Water ((may need to add less for that pouring consistency))

Mustard seeds

Curry leaves

Sugar ((optional))

Water ((optional))

Green Chilies

In a large bowl add besan, sooji, hing, salt, and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under - &quot;wet ingredients&quot;.

De-seed green chilies. Using a motor pestle pound chilies and ginger to a fine paste. Add oil, citric acid, green chili + ginger paste, and salt. Add water and mix until well blended. PROTIP - Beat the dhokla batter a couple of times to incorporate air into it. This will result in a fluffy and light dhokla. This has to be done before adding eno.

Time to instantly ferment the batter by adding eno. Stir in eno and whisk until it is well blended. Wisk the batter in one direction - either clockwise or anti-clockwise. The batter will become frothy, and double in size. PROTIP- Do not whisk after the batter has become frothy. The batter at this point should be of thick flowing consistency.

Fill a large pan with water and place a trivet at the base. Instantly transfer the batter to a greased container.  Place this container over the trivet.

Cover it with a lid and steam khaman for about 15- 20 minutes.

When the cooking time is up, carefully remove the khaman container from the steamer and set it on the counter.

Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool for 10 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.

Perfectly steamed Khaman is ready for tempering.&nbsp;Using a sharp knife cut khaman into pieces. Don't press the knife down rather cut it the way we cut a cake.&nbsp;Holding a knife insert the pointy side of the knife first in the Khaman, lift it a little and again cut gently, keep repeating till all the pieces are cut. This way you will get perfect fluffy pieces.

KHAMAN DHOKLA PREPARATION

Pour batter in a greased microwave bowl. Cook for 3-4 minutes (depending on the microwave, cooking times may vary). Carefully remove the dhokla from the bowl. Check for doneness - Insert a toothpick, if the toothpick comes out with some batter, return it to the microwave and cook for another 30 seconds.

Allow it to cool.&nbsp;Cut into squares and prepare the tempering.

MICROWAVE DHOKLA

In a pan heat oil, add green chilies and let it crackle on a low flame. Add curry leaves and when they are crisp, add sugar, and water. Mix to combine.

Pour this hot mixture over steamed khaman. Enjoy this delicious and nutritious Gujarati snack with the chutney of your choice.

FOR TEMPERING

https://embed.mediavine.com/videos/l5r9ee9ypkjklxo3pf4u

Instant Khaman Dhokla is a steamed cake prepared with chickpea flour and spices. A mouth-watering, nutritious and irresistible Gujarati snack that’s healthy and vegan!

Instant Khaman Dhokla Recipe

Soft and fluffy Khaman Dhokla made in the Instant Pot and stovetop. These delicious steamed savory chickpea flour cakes are a popular Gujarati delicacy, perfect to enjoy for breakfast or snack!

Khaman Dhokla Recipe

Gram flour (Besan) (chickpea flour)

Semolina (Sooji/Rava) (fine)

Ground Turmeric (Haldi powder)

Lime juice

Ginger (grated)

Green Chili Pepper (minced, optional)

Water

Eno fruit salt

Water (for steaming)

Mustard Seeds (Rai)

Curry Leaves (Kadi Patta)

Green Chili Pepper (thinly sliced, optional)

Sesame seeds

Mix in all of the ingredients, except the Eno fruit salt – gram flour, semolina, turmeric, salt, sugar, green chili, ginger, lime juice, oil and water. Stir to combine well and let the batter sit for 10 minutes.

While the batter is resting, boil 2 cups water in the pressure cooker on sauté mode. Also, grease the steel pan in which you will make the khaman with oil. I used one container from the stackable steel containers for the instant pot.

After 15 minutes, add Eno to the batter and stir it gently in one direction. The batter will become frothy and increase in volume. Do not over stir. 

Quickly transfer the batter to the greased steel container and place the container on a trivet. It is important to start cooking quickly after adding Eno to get soft and fluffy dhokla’s.

Prepare Khaman Batter:

Then place the trivet along with the pan in the instant pot. Set to Steam mode for 15 mins in venting mode. The instant pot timer does not work in venting mode, hence you will need to set an external timer.

After the cooking time is done, let the khaman dhokla sit for 5 minutes. Then open the lid of the instant pot and take out the khaman using tongs.

Let it cool for 5 more minutes, so it is easy to remove. Insert a knife or toothpick to check it is cooked. The knife should come out almost clean. If not, you will need to steam for 2-3 more minutes.

Run a knife around the edges of the khaman dhokla. Place a plate on top of the container and turn it upside down. This will help to get the khaman out of the container easily.

Steaming in Instant Pot

While the dhokla is steaming in the instant pot, heart oil in a pan on stovetop on high heat.

Then add the mustard seeds and let them sizzle. Now add the curry leaves and slit green chili’s. Let them sauté for about 30 seconds. Add the sesame seeds and turn off heat.

Now add water, sugar, salt and stir well.

Cut the dhokla into small pieces. Spread the tempering over the dhokla.

Garnish with chopped cilantro and serve with green mint chutney.

Prepare Tempering

Use a large pot that can hold the khaman batter container. Add 3 cups of water in the pot. Cover and let the water come to a boil while you are making the batter. Place a trivet at the bottom, then place the container with batter on it. Place a lid and cook for about 15-20 mins on medium heat or until the knife inserted comes out clean.

Steaming Khaman Dhokla on stovetop

https://content.jwplatform.com/videos/MFJh8UNc.mp4

Soft and fluffy Khaman Dhokla made in the pressure cooker and stovetop. These delicious steamed savory chickpea flour cakes are a popular Gujarati delicacy, perfect to enjoy for breakfast or snack!⠀

Khaman Dhokla

Khaman dhokla is a soft, spongy &amp; delicious savory steamed cake made with gram flour, spices and a leavening agent. Serve it as a breakfast or snack with chutney.

Khaman Dhokla Recipe (Soft & Fluffy)

(125 grams) besan ((gram flour))

(10 grams) fine semolina ((fine suji/ rava))

turmeric

water ((to start off))

sugar

salt

ginger paste

green chili paste

natural citric acid ((or 1 tablespoon lemon or lime juice))

water ((+ 1 to 2 tbsp more or as needed) (read notes))

Eno ((unflavored fruit salt))

mustard seeds

⅛ teaspoon hing ((asafoetida))

curry leaves

chilies

sugar ((adjust to taste))

salt ((adjust

water ((adjust as needed, read notes))

Pour water to a bowl. Add salt, sugar, oil, ginger paste, green chili paste and lemon juice or citric acid. Mix all the ingredients and stir well until the sugar dissolves. Keep this aside.

Place a sieve over a large mixing bowl. Add besan and turmeric to it. Sieve them well. To the same bowl, add semolina &amp; give a good mix.

Pour the spiced water we made at step 1. Mix well with a whisk to a lump-free batter.

Batter will be thick at this stage. Pour more water as needed to make a free flowing yet slightly thick batter. The quantity of water to use depends on the texture of flour as well.

Beat the batter very well in one direction (clock-wise or anti-clock wise) with your whisk for exactly 50 to 60 seconds.

Batter has to be neither too thick nor too runny. To check the consistency of the dhokla batter, dip a spoon. It has to be thick enough to coat the back of the spoon yet should not be of a ribbon consistency. (Check the step-by-step pictures). Keep this aside and prepare the steamer.

Make Batter

Pour 2½ to 3½ cups water to a pot or a steamer. Place a steel rack or a ring or a long legged trivet. Cover and bring the water to a rolling boil. (I pour about 4 cups as I use a large pot)

Meanwhile grease a 5 inch pan or container with ½ to 1 teaspoon oil. Grease the sides as well.

When you see the water in the steamer is about to come to a boil, then add eno (fruit salt) and pour 1 tablespoon water to the dhokla batter. You will see the eno activates and froths up.

Quickly mix everything well to incorporate it. As you mix, the khaman dhokla batter begins to thicken and turns light. Run the whisk around the bowl including the sides to mix it evenly.

Immediately pour this to the greased pan. Even out the top with the whisk. Quickly place it in the steamer and cover it.

Steam it for 18 to 20 mins on a moderately high flame. It has to be steamed constantly through out the time. Once done, a knife inserted in the center should come out clean. Turn off the stove and leave it covered in the pot for another 5 mins.

Steaming Dhokla

Pour oil to a tadka pan and heat it. Add mustard seeds. When they begin to crackle, add curry leaves and sliced green chilies. Saute for a while until the curry leaves turn crisp.

Add hing, sugar and salt. Pour water. Bring it to a rolling boil and turn off. Stir a few times to dissolve the sugar. Cover this and leave it to cool down a bit. 

Remove the dhokla pan from the steamer and cool it completely. After it cools down, using a knife to loosen the sides if needed.

Keep a plate over the pan and invert the dhokla to the plate. Ensure the dhokla has cooled completely before removing it. Cut to squares.  

Spread the spices all over the khaman dhokla. First pour half cup of the tempering water and wait for a while. Then pour the rest. All of the water will be absorbed by the dhokla.

Cool completely. Sprinkle toasted sesame seeds along with fresh coconut &amp; fine chopped coriander leaves. Serve dhokla with Coriander chutney or Red Garlic Chutney.

Tempering Khaman Dhokla

Thanks Swasthi for the recipe. Mine turned out fabulous but there was a confusion regarding water in the printed version. No worries because I followed the photo guide but you may want to fix it for others. You should be more clear on the water required to make the batter. Anyways 5 star recipe

Let me know the quantity of citric acid that is to be used while making dhokla. Can we add lemon and citric acid both. Do reply

Very easy to make, it’s very light and tasty also. Thank u for this recipe

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