Instant Khaman Dhokla

Instant Khaman Dhokla

Instant Khaman Dhokla – a nutritious and irresistible Gujarati snack. Khaman Dhokla is prepared with gram flour, mixed with spices and steamed till its soft and fluffy. Beating the batter is the main trick to a fluffy khaman. Like in cakes the more you beat the more air is incorporated in the batter, same trick works for khaman too. Before adding Eno or any other rising agent briskly whisk the batter till it is bubbly and frothy.To get the same taste what we get in local shops – water mixed with sugar is added to cooked Khaman dhokla. Serve it hot with green chutney or tamarind chutney.

MICROWAVE THIS RECIPE – Place the prepared batter in a microwavable bowl and steam for 3-4 minutes (or may take 5-6 minutes depending on the microwave). Take it out – Insert a toothpick to check for doneness, if the toothpick comes out with some batter then return it back into the microwave for 30 seconds.Allow it to cool and cut into squares. Pour tempering over it and enjoy!! (MICROWAVE KHAMAN DHOKLA SHOWN BELOW)

Instant Khaman Dhokla

FEW TIPS FOR A FLUFFY AND SPONGY KHAMAN DHOKLA-

  • Eno can be substituted with 1 teaspoon Baking powder. Same way citric acid can be substituted for lemon juice. THOUGH CITRIC ACID WORKS THE BEST, IT GIVES GREAT RESULTS. I have experimented with lemon juice and the one that gave me good results is citric acid and Eno combo. Eno and citric acid together creates a fizzy reaction which is very important for soft and fluffy khaman. Lemon juice fails to do that.
  • After Eno or any other rising agent is added to the batter don’t let it sit on the counter for a long while. Steam it right away.
  • As mentioned above whisk the batter briskly before adding Eno or any other rising agent.
  • For a perfect fluffy pieces – Don’t press the knife down, rather cut it the way we cut a cake. 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. 

Instant Khaman Dhokla

This recipe is REVISITED means that it was photographed again for better picture quality. Below you may find old and new pics- method is the same just better photography :)

 

Recipe Source – Tarla Dalal cookbook.

Instant Khaman Dhokla
Votes: 56
Rating: 4.14
You:
Rate this recipe!
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Enjoy this delicious,nutritious and irresistible Gujarati snack.
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
25 MINUTES
Instant Khaman Dhokla
Votes: 56
Rating: 4.14
You:
Rate this recipe!
Print Recipe
Enjoy this delicious,nutritious and irresistible Gujarati snack.
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
4 PEOPLE 15 MINUTES
Cook Time
25 MINUTES
INGREDIENTS
HOMEMADE KHAMAN DHOKLA MIX
  • 1 cup Besan (Chickpea flour/ Gram flour)
  • 1.5 tablespoon Sooji (Semolina)
  • A pinch of Hing
  • 1 tablespoon Sugar
  • Salt to taste
WET INGREDIENTS
  • 1 teaspoon Crushed ginger and green chilies (optional)
  • 1.5 teaspoon Eno (fruit Salt)
  • 1/2 teaspoon Citric acid
  • 2.5 tablespoon Oil
  • 3/4 - 1 cup Water (may need to add less for that pouring consistency)
FOR TEMPERING
  • 1 teaspoon Mustard seeds
  • 10-12 small Curry leaves
  • 1 teaspoon Sugar (optional)
  • 2-3 tablespoon Water (optional)
  • 4-5 small Green Chilies
  • 1 tablespoon Oil
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
KHAMAN DHOKLA PREPARATION
  1. Assemble all the ingredients.
  2. In a big 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 - "wet ingredients".
  3. De -seed green chilies and using a motor pestle grind chilies and ginger....
  4. To a fine paste.
  5. Add oil, citric acid, freshly grounded green chili and ginger paste and salt.
  6. Finally add eno and whisk the batter until it is well blended. Eno and citric acid together creates a fizzy reaction which is very important for soft and fluffy khaman. Batter will become airy and frothy. As shown in the picture batter should be of a thick dropping consistency.
  7. Grease a pan in which khaman will be steamed. Pan should almost be double in size as the batter will rise up while steaming. In a large vessel fill water and lay a channi/strainer at the base. Pour batter in that greased pan and place it inside the vessel containing hot boiling water and over the strainer.
  8. Cover it with a lid and steam khaman for about 15- 20 minutes. IF USING A MICROWAVE - Place the prepared batter in a microwavable bowl and steam for 3-4 minutes. Take it out - Insert a toothpick to check for doneness, if the toothpick comes out with some batter then return it back into the microwave for 30 seconds.Allow it to cool and cut into squares. Pour tempering over it and enjoy!!
  9. Khaman is cooked and all puffed up.
  10. Insert a toothpick to check if khaman is properly cooked. It should come out clean. Allow it to cool down for 30 minutes. Insert a knife around the edges to loosen up Khaman. Flip it over onto a plate.
  11. Perfectly steamed Khaman is ready for tempering.
  12. Using a sharp knife cut khaman into pieces. Don't press the knife down rather cut it the way we cut a cake.
  13. 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.
MICROWAVE DHOKLA
  1. Pour batter in a greased microwave bowl. Cook for 3-4 minutes (or may take 5-6 minutes depending on the microwave).
  2. Take it out - Insert a toothpick to check for doneness, if the toothpick comes out with some batter then return it back into the microwave for 30 seconds.
  3. Allow it to cool...
  4. Cut into squares and prepare tempering.
FOR TEMPERING
  1. In a pan heat oil, add green chilies and let it splutter on a low flame. Don't fry green chilies on a high flame as they may explode leaving a mess. Add curry leaves and when they are crisp, add sugar and water. Mix it well.
  2. Pour this hot mixture over steamed khaman.
  3. Enjoy this delicious and nutritious Gujrati snack with chutney of your choice.
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116 Responses

  1. Divya says:

    Thankssssss a ton…. after trying soo many recipes of dhokla….i’ve got d Final perfect recipe of it from ur blog….which i came across incidentally…after every failed attempt to get d taste dat we get in d market..dis recipe is truely a no fail recipe and as u said it well…citric acid does all d difference…and works perfectly to get dat market like taste n texture….i m so happy to have come across ur blog….thanks again…👍😛

  2. Mansi says:

    Ruchi, I don’t have a dhokla plate as such and will have to make do with a round container. Can you please suggest the size / diameter of the container to be used here? Thanks! Mansi

    • Ruchi says:

      Do you have a round steel or aluminium spice box? If so use that to steam dhokla.
      Also a deep square box (square baking pan) would work great too.

  3. Anu Sharma says:

    Hi Ruchi,

    Nice recipe.I will try also.
    Please mention the source for Citric Acid.From where I can buy it.

  4. Saumya says:

    Hi the recipe luks nice, but i have a query just 3/4th cup of water will be enough to soak the dhokla as on the shops they use much more quantity of water and dhokla is quite wetter. Will less quantity of water leave the dhokla dry??

    • Ruchi says:

      Saumya, 3/4 cup of water is required for the dhokla batter.
      For cooked dhokla, 2-3 tablespoon of water is just enough to make them wet. Feel free to experiment if you like them extra juicy.

  5. Akhil says:

    This is looking simply beautiful. Thanks for sharing and the pics are amazing.

  6. Swa says:

    Hi my dokla when I put the toothpick is coming out stick to the pick? What do I do? And what did I do wrong. I use 1 cup diluted yogurt instead of water and lemon instead of citrus side didn’t have citrus

    • Ruchi says:

      Sorry to hear that the recipe didn’t work for you.
      1. Adding yogurt is absolutely fine unless it had lumps in it.
      2. Sticky dhokla means the batter was under-cooked. You need to let it steam a bit longer.
      3. If too much liquid was added to the batter, dhokla will turn out sticky and messy.
      Hope that helps.

  7. Pallavi says:

    After making a batter…do we need to keep aside for few minutes?

  8. Deepika says:

    Hi

    I am trying the dhokla, but unfortunately the current went out after i made the batter(haven’t added suji, sugar, lemon, oil and eno yet). Will the delay after preparing the batter in anyway affect the results?

    Thank you.

    • Ruchi says:

      Deepika, are you going to microwave the dhokla? Keeping the dhokla after adding eno may not give great results.

  9. Prajwal bhatt says:

    Thank you for tasty dhokla recipe

  10. Zaynab says:

    Hi,
    Can I substitute the citrus salt with lime or lemon juice? Will it affect the final product?
    Thanks

    • Ruchi says:

      Thanks for stopping by Zaynab! It’s clearly mentioned in my post – Citric acid can be substituted for lemon juice. THOUGH CITRIC ACID WORKS THE BEST, IT GIVES GREAT RESULTS. I have experimented with lemon juice and the one that gave me good results is citric acid and Eno combo. Eno and citric acid together creates a fizzy reaction which is very important for soft and fluffy khaman. Lemon juice fails to do that.

      Hope this helps!

  11. Neha says:

    Nc n easy receipe of dhokla…liked it…
    Thanks

  12. Meenakshi says:

    Hi ruchi
    I tried this recipe today and the dhokla comes out awesome it was very spongy.i think citric acid works best.infact i made few dhoklas in idli mould and they are looking lovely(dhokla idli😃).thanks once again

    • Ruchi says:

      Thanks for trying the recipe and sharing your wonderful feedback with me. Glad you liked. 🙂 Do you have any pics to share?

  13. Meenakshi says:

    Thanks ruchi..thank you so much..i am definitely going to try this dhokla recipe

  14. meenakshi says:

    hello ruchi,

    i have tried to make dhokla many time with other recipes but never get sponginess in it..so i want to try out this time with your recipe as your dhokla looks awsome..but i am unable to get citric acid in liquid form, plzzz tel me can i use powder form of citric acid??will it work???

    • Ruchi says:

      Thanks for stopping by Meenakshi!
      Yes, you can use the powdered one. The citric acid that I use is in the form of small crystals, so go ahead with the recipe.

  15. KC says:

    Made your recipe exactly as mentioned and measured out the ingredients using measuring spoons and cups but there were two issues. Firstly the dhokla was not moist and fluffy and secondly it was hard to swallow and kept getting stuck in the throat. So I added lots more sugar water tadka but that ended up making the dhokla too wet and soggy. What could be the reason for these issues?

    • Ruchi says:

      Sorry to hear that KC. This is a fail proof Tarla Dalal recipe and I myself have tried it many times. There are couple of reasons why this happens-
      1. Was the batter sitting for too long before steaming. If so, then sooji will soak up moisture and the end result will a be thick and dense dhokla?
      2. After adding Eno, dhokla needs to be steamed right away otherwise it will not be spongy.
      3. If you overcooked it than it will turn hard.
      Hope this answers your query!

      • KC says:

        1 & 2. No, batter become super airy and light when I added Eno & Citric acid and I put it in the thali right away.

        3. Actually the dhokla got done in less time than you had listed.

        What can I do to make the dhokla easy to swallow? It was dry tasting.

        • Ruchi says:

          In that case, I would suggest adding a little more water (close to 1 cup) and that should take care of the dry part.

  16. Vaishali K says:

    Namskar Ruchi,

    Tried ur dhokla recipe, it is just awsome and simple too. Now i pro at making dhokala using your recipe. Thanks for sharing it!!!

  17. ankit says:

    Which oil is to be used here 2.5 tblspoon its written. The oil is mixed in dough with green chillo and ginger paste

  18. Priya says:

    Which semolina you used fine or coarse ?

  19. Priti says:

    Wow dhokla is very spongy & soft , very nice ruchi thanks for recipes

  20. Zara says:

    I tried this today and my dhokla was spongy and very airy. Family thanks you!! Will e making it again and again. Love – Zara

  21. Kunjal says:

    My dhokla turned out great. Thank you for sharing your hard work and pictures with me. Really really appreciate it. This dish is so close to my heart and I finally got a perfect recipe.

  22. Debajani Das says:

    Hi mam…I made it for the first time following your recipe and wow it’s so spongy that I never expected. …you are really a good cook….I was very happy to see my first khaman dhokla….Thank you so much.

  23. Renu says:

    Great recipe great work

  24. Priti says:

    Wow ,ruchi your recipes are very good, dhokla is very soft, thanks for recipes

  25. pooja says:

    I have a query regarding the steaming process…. Should the water inside the steamer just touch the bottom of the plate or it shouldn’t touch the plate at all?

  26. anjali says:

    Hi Ruchi,
    Thank you so much for yummy instant Dhokla recipe. I had tried to make Dhoklas in the past but could never ever get it perfect but I followed your recipe and wow…. it worked like a magic charm.They turned out so yummy that I had to make it again on the same day.You are simply too good a cook and a good teacher too! You take lot of efforts to make it easy for your readers! God Bless you!

  27. Phani says:

    Hi ruchi, I’ve tried ur dhokla recipe and it turned out very very nice, soft and fluffy. I wanna show u the PIC but donno how to upload the PIC. Anywezz let me tell u that u r a grt cook. Thanks for the recipe. Looking fwd to trying new recipes. :):):)

  28. ANKITA says:

    Hi ruchi…i tried dhokla recipe today..it turned out soft and spongy..my mom loved it.. thanks a lot for this simple recipe..keep up the good work…..

  29. Hiral says:

    Followed the exact recipe. Khaman turned out to be perfect !!! My kids loved them too. You didn’t mention mustard seeds, shredded coconut and cilantro in your recipe, but your picture shows them. So, I added them anyways.

    • RK says:

      Thanks for the wonderful feedback Hiral. Glad you and your family liked the recipe. Mustard seeds are mentioned in the recipe. Shredded coconut and cilantro were used for garnish (an impromptu idea 😉 ) so missed on that. Will update that in the recipe.

  30. jameela says:

    hello, this dhokla recipe turn out great.. i tried dhokla for first time its was awesome my kid n husband loved..it is a great quick breakfast recipe. thanks for sharing it

  31. paromita says:

    Dear Ruchi,pls tell me we should steam dhokla in medium flame or high flame because I hv heard that dhokla will not rise if cooked in low flame.

  32. Reema says:

    Hey Ruchi, you are a great and accomplished cook and through pics you make each and every recipe look so easy. Today I made your dhokla recipe and it turned out superb!! It is a A+ recipe. I have tried many of your recipes and they have come out real good. Thanks for sharing with us.

    • RK says:

      You are welcome Reema and thanks for your kind words!! Glad to hear that the Khaman Dhokla recipe turned out great for you!! Thanks for stopping by and keep checking back for more. 🙂

  33. Divya says:

    Hi, thanks for the receipe.. Love the flavour but my dhokla didnt turned as fluffy n spongy. Top layer was spongy but last layer was all chunky and thick!!. What could be reason for that. Kindly suggest. Thanks.

    • RK says:

      Sorry to hear that Divya. This is a fail proof Tarla Dalal recipe and I myself have tried it many times. There are couple of reasons why this happens-
      1. Was the batter sitting for too long before steaming. If so, then sooji will soak up moisture and the end result will a be thick and sticky dhokla?
      2. Was the dhokla removed earlier than the recommended time?
      3. Dhokla will turn sticky and gooey if the batter has less oil or too much water in it. Hope I have answered all your questions.

  34. Anil Kumar says:

    I love dhokla a lot but whenever my wife makes never turns out to be so fluffy as we have fluffiness from reputed sweet shops. pl advise

    • RK says:

      Thanks for stopping by Anil. Adding citric acid and Eno to the batter gives great results. I have been trying this recipe for many years and this is my fail proof recipe from Tarla Dalal cookbook. Do give it a try!!

  35. Ridhi says:

    Love this recipe of your. I have tried it couple of times and everytime I get better and better at this. Now its no tension in making khaman, I am getting perfect at this. All thanks to you Ruchi. You recipes are a A+ for me!

    • RK says:

      That’s so sweet of you Ridhi. Glad to hear that you liked the khaman recipe. Thanks for stopping by and keep checking back for more. 🙂

  36. Shari says:

    Pretty! This has been an incredibly delicious recipe for me. It turned out PERFECTLY moist and tasty. Thanks for supplying these detailed pictures. You hard work is really really appreciated!!

  37. vaibhavi says:

    I am so glad and feel so good that have finally found a blog that guide you from start to finish. When to add what is my greatest dilemma. Khaman is my all time favorite and I tried this recipe and just loved it. Mine came out perfect with little less salt. Was covered up with chutney. Perfect recipe and thank you so much. You are a savior!!

  38. Archu says:

    Like your blog too much, have bookmarked your site. For 15 august holiday I made these for my party and everyone liked it. Your recipes are truly amazing with great results. Thanks Ruchi.

  39. Laksha says:

    I made this!! Fluffy and tasty. I tried the cooker one and it came out really good. I link the honesty in your recipes. At points you have mentioned the recipe source that is worth applauding! I read your scezhuan sauce recipe and you mentioned the source. Great going!! Will be following you.

    • RK says:

      That’s so sweet of you Laksha! Thanks for trying out the recipe and I am glad to hear that it turned out great for you. If a recipe is adapted or taken from a source I make it a point to mention the author. Thanks for noticing that and your kind words. 🙂

  40. Meenu says:

    Went through all your comments before getting my hands on this recipe and Ruchi this one is a ROCKSTAR! Truly, made microwave version and cooked it for 4.5 minutes and mine came out so fluffy. Very well explained and before adding Eno I whisked it with a beater.Your pictures made my work so much easier. Thanks dear for maintaining such a wonderful blog.

  41. Kamana says:

    Following you from FB. Saw your dhoklas and couldn’t stop myself from trying it out. Tried the micro as well as the stove method. My stove top was more fluffier than the microwave one. Maybe my micro power was on 75% and I overcooked it so it turned a bit burned orangish from inside. Tasted yummy though. Now coming onto the stove method 5 stars for that. Yummy and perfectly moist. Thanks for sharing Ruchi. Love your presentation.

    • RK says:

      Thanks for trying out the recipe Kamana! Overcooking of dhokla in microwave will result in dry burnt patches. Keep the power on 100% and cook for only 2-3 minutes. Glad to hear that you liked the cook top version. 🙂

  42. Sheetal says:

    Saw your post on Facebook group and after reading through the whole recipe I tried this recipe. One word DELICIOUS AND TOO TOO GOOD. My batter was not as airy as yours (maybe old eno) but it was fluffy and soft. Taste was very good. family loved it. I am going to make it again with fresh batch of eno. Thanks for sharing.

  43. Tan says:

    The batter tastes great! I messed up by not covering the dholka while steaming in a pressure cooker. Oops! Will post again when I try this next time 🙂

  44. Vanisha says:

    Following you from a facebook group. Tried this recipe, and yipeee!! it was awesome. Mine fluffed a little less as I skipped adding baking powder. Next time will try that too. But a perfect and truly market kind of recipe. Love it. Thanks Ruchi

  45. Suhana says:

    My mom loves your website. I guess she has explored almost all of your recipes. She admires your work and inspire me daily to cook something from your site. I chose the one with the least work and tried khaman dhokla. It was too tooo good. It came out very fluffy just like yours and very tasty. Now I like you more and don’t like you. Like you for a successful recipe and my mom thinks that I can cook and don’t like you because NOW I HAVE TO COOK MORE OFTEN. 🙁 Sorry about that. I too admire your hard work.

    • RK says:

      Thanks you for stopping by Suhana. Your comment made me smile from ear to ear. Both your complaint and compliment accepted with a big smile. 🙂 I am glad you tried and liked the recipe. In fact a big thanks to you mom who inspired you too cook. I bet this must have been the best dhokla recipe!!

  46. Muskaan says:

    Hi Ruchi, I just love your pictures and recipes.I have tried couple of them and they are amazing. Kurkuri bhindi is one of my favorite. Easy and super super yummy! I made this one on Monday and my family loved it. Fluffy, moist and delicious.It really came out well. Thanks so much for sharing this recipe.

    • RK says:

      You are welcome Muskaan. Glad you liked the khaman dhokla and kurkuri bhindi recipes. Thanks for sharing your experience with me and will see you around on the blog!

  47. Poonam says:

    You are maintaining a great site. Tried it and a great success. Thanks for posting! This is a staple tea time appetizer in my house and I enjoyed your dhokla. Looking for khandavi recipe and many more. Great work and god bless!

  48. Smita says:

    Hello Ruchi,

    I am an regular follower of your blog and have to admit that all of your recipes have ended up perfectly for me with successful results. Yesterday I tried your Dhokla recipe and it was another success for me. Accidentally I added 2 teaspoon of Eno powder and was worried but my dokhla was Purrrfect!! Thanks Ruchi, with this recipe success I have confidence in me that I can cook too! With Ruchiskitchen anybody can cook!!

    Regards
    Smita

    • RK says:

      THANK YOU, for such a lovely compliment! That’s so sweet of you Smita. 🙂 Glad you liked the recipe. I don’t think 1/2 a teaspoon would have made much difference in the recipe. Glad the dhokla recipe turned out great for you!!

  49. Usha says:

    Thank you Ruchi for maintaining such a nice site. Your recipes are explained very well and too the point. This recipe turned out great. Spongy and fluffy dhokla. I made it two times, in the first one I opened my cooker too soon so it was fluffy but sticky at the bottom. I made the second batch and it turned out great all fluffy and airy. I used a beater to beat my batter that added extra air in these dhoklas. Thanks for sharing.

    • RK says:

      So glad to hear that you liked the recipes. Beating the batter with a beater do pump in air and result is soft and spongy Dhoklas. Thanks for sopping by Usha!

  50. Rati says:

    Lovely recipe, dhokla was amazingly spongy and soft. Tried it after too much of thinking WHAT IF it failed. But I got it right. Enjoyed with tea and thanks dear for sharing such wonderful pictorial recipes. Well written and explained.

  51. martin allman says:

    Hi -Thank you for posting this recipe – could you tell me what difference the sooji makes to the final outcome. Also can yoghurt be included.

    Thank you

    • RK says:

      Thanks for stopping by Martin! Sooji adds texture and a bit of a crunch to Khaman Dhokla recipe. Yes water in the recipe can be substituted with buttermilk or diluted yogurt. Hope that helps!

  52. Navpreet says:

    The best site which has helped me to cook yummy dishes. I love all your recipes and they are well written and well photographed.. superb.First time my dhokla came out really spongy & soft.It was very fluffy and next day tasted equally the same. Tried your other recipes too, very delicious, especially chicken keema recipe, hats off to your wonderful explanation.thanks and looking forward for many many more new recipes.

  53. Mansi says:

    Hello Ruchi,

    Have been thinking of commenting on your website for so long but couldn’t do it. I have tried your khaman dhokla so many times and every time its the best and I am enjoying all the good reviews from my family and friends. Thanks a lot! Love all your recipes, well lit up pictures(leaving out few of them), they are all so mind blowing! Very informative and helpful. Your noodles one is the best best one. I tried it today and came out just too delicious. Following you from now on.

    Love
    Mansi

    • RK says:

      Thanks for your feedback! I’m so happy to hear that your family enjoyed Khaman recipe and thank you for following my blog! 🙂

  54. CuriousMum says:

    Dear Ruchi,
    I want to congratulate you for this wonderful website that has most of everything I look for. Every thing turns out so amazingly delicious that it makes me come back to your site even more.

    Thank you for your efforts in putting this together.

    • RK says:

      Thanks you for such a wonderful feedback. I’m glad you find it useful, thanks for stopping by and come back again:)

  55. Mona says:

    Wow, great dhokla. turned out so fluffy.my family thanks you for this wonderful recipe.

  56. swati deskmukh says:

    Great recipe,dhokla was spongy and very soft. my dhokla crumbled on cutting can you explain why? Thanks again Ruchi your recipes are good.

    • RK says:

      You are welcome Swati. Did you wait for the dhokla to cool off completely. If it was still hot and you tried to cut it, you will end up having crumbs.Hope that helps!

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