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    Instant Khaman Dhokla

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    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 - Ruchiskitchen

    Whenever I crave for something quick and easy, this is my go-to recipe and my all-time favorite snack. I love everything about this recipe! It’s soft, spongy and has a wonderful flavor. Instant Khaman Dhokla is the most simple and easiest recipe that you will ever make.

    During my college days, instant khaman dhokla was the very first recipe that I learned in my F&B class. Since then, it has been by far one of my favorite appetizer recipes, and I have been entertaining my family and friends for years.

    This recipe is adapted from the great master cook of our times -Tarla Dalal cookbook.

    How to make Instant Khaman Dhokla

    DIFFERENCE BETWEEN KHAMAN AND DHOKLA

    I have named my recipe as Khaman dhokla, but they are both very different. Both the varieties originate from the Indian state of Gujarat (western state of India). 

    • Khaman is the instant one. Its made with either soaked chana dal or chickpea flour.
    • Dhokla preparation requires fermentation. The fermented batter is made with rice and chana dal. Rice and chana dal are soaked overnight. The mixture is later formed into a paste and is fermented overnight.
    • After the fermenting time, it is mixed with other ingredients to make a tasty snack.
    Step by Step Instant Dhokla Recipe

    Both the varieties are equally relished. Whether it is Dhokla or Khaman – they both make a delicious, healthy snack!

    WHY HAVE I NAMED MY RECIPE AS INSTANT KHAMAN DHOKLA?

    Because this recipe is something in-between of Khaman and Dhokla. It uses

    • chickpea flour (besan) just like khaman
    • and is ‘instantly’ fermented with eno just like Dhokla.

    That’s why it is named as Khaman Dhokla.

    What is a difference between Khaman and Dhokla

    How to make a Fail-proof Instant Khaman Dhokla?

    Many people coy away from making khaman dhokla because it doesn’t turn spongy. In this post, I am unfolding a few of my favorite tips and tricks that I have learned over the years to make a fail-proof instant khaman dhokla recipe.

    • Start with a fresh batch of eno. The open pack or stale eno may result in flat dhoklas.
    • A simple trick to a fluffy khaman – beat the batter well. The more you beat the batter; more air is incorporated in the batter, resulting in soft-spongy khaman. Just remember to beat the batter before adding eno. 
    • After adding Eno, don’t let the batter sit for a long while. Steam it right away.
    Step by step dhokla reicpe

    SUBSTITUTES!

    • 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 create a fizzy reaction which is very important for soft and fluffy khaman. Lemon juice fails to do that. 
    • Follow these basic tricks correctly, and you are on your way to the most spongy dhokla.
    Khaman Dhokla recipe - Ruchiskitchen

    Below I have mentioned two ways of making dhokla – the traditional way and the microwave method.

    DID YOU KNOW YOU CAN COOK THIS RECIPE IN A MICROWAVE TOO?

    Follow the step by step recipe below. Pour the batter into a microwavable bowl and steam for 3-4 minutes (or may take 5-6 minutes depending on the microwave). Remove from microwave, insert a toothpick to check if done, cut into pieces, pour the tempering and enjoy!! 

    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.

    Khatta Dhokla Recipe

    Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂

    WATCH THE Instant Khaman Dhokla VIDEO BELOW!

     

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    Instant 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!
    Step by step easy khaman dhokla - Ruchiskitchen
    Print
    4.12 from 117 votes
    Course Snacks And Appetizers
    Cuisine Indian
    Keyword Easy Khaman Dhokla Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 8 PEOPLE
    Calories 141kcal
    Author Ruchi

    Tools And Equipment

    Ingredients

    HOMEMADE KHAMAN DHOKLA MIX

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

    FOR TEMPERING

    • 1 teaspoon Mustard seeds
    • 12 small Curry leaves
    • 1 teaspoon Sugar (optional)
    • 3 tablespoon Water (optional)
    • 5 small Green Chilies
    • 1 tablespoon Oil
    US Customary – Metric

    Instructions

    KHAMAN DHOKLA PREPARATION

    • Assemble all the ingredients. Please read all the tips above before proceeding.
    • 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”.
    • De-seed green chilies. Using a motor pestle pound chilies and ginger to a fine paste.
    • Add oil, citric acid, freshly grounded green chili and ginger paste and salt. Add water and mix until well blended. Beat the dhokla batter couple of times to incorporate air into it. This is result in a fluffy and light dhokla. This has to be done before adding eno.
    • Time to instantly ferment the batter by adding eno. Add eno and whisk until it is well blended. The batter will become airy and frothy. As shown in the picture batter should be of thick dropping consistency.
    • 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.
    • Cover it with a lid and steam khaman for about 15- 20 minutes.
    • Khaman is cooked and all puffed up.
    • 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.
    • Perfectly steamed Khaman is ready for tempering. Using a sharp knife cut khaman into 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. This way you will get perfect fluffy pieces.

    MICROWAVE DHOKLA

    • Pour batter in a greased microwave bowl. Cook 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. Cut into squares and prepare the tempering.

    FOR TEMPERING

    • 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 it well.
    • Pour this hot mixture over steamed khaman.
    • Enjoy this delicious and nutritious Gujarati snack with chutney of your choice.
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

    Nutrition Information

    Nutrition Facts
    Instant Khaman Dhokla
    Amount Per Serving
    Calories 141 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Sodium 105mg5%
    Potassium 132mg4%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 55IU1%
    Vitamin C 33.4mg40%
    Calcium 13mg1%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Notes

     
    Like Fluffy Dhokla?
    • While cutting the dhokla, do not press the knife down, instead cut it like the way we cut a cake. 
    • Holding a knife insert the pointy side of the knife first in the Khaman. Lift the knife a little and again cut gently. Keep repeating until all the pieces are cut. 
     
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    1. Sweta says

      Hi Ruchi,

      I am planning on making this dhokla in oven and in large quantity this weekend. Pouring the batter in aluminium trays and popping them in oven would make the process simpler for this much quantity. Please suggest me what temerature and time settings will be required so I can prepare accordingly.
      Thanks

      Reply

    2. Tejashree says

      Hi Ruchi,

      I hv tried no of times to make Khanan Dhokla, but many times I failed 👎☹👎, but I tried ur receipe and it came out very well like Market style 😄

      My entire family liked it very much.

      Thanks,
      Tejashree

      Reply

    3. Tejashree says

      Hi, Ruchi,

      Thanks for the wonderful Dhokla receipe, I hv tried no of times to prepare Khanan Dhokla, but not got the success, with ur receipe it came out very well like the market style 😄 My entire family liked it very much.

      Thanks

      Reply

    4. Pooja says

      Hi Ruchi,

      I have no idea why I never came across your khaman recipe before. I have tried so many recipes over the last 4-5 years but all failed. Yesterday I tried your recipe after reading all the great reviews. Can’t thank you enough for this wonderful recipe, it turned out exactly like the one that the halwais make.

      Thanks a lot.

      Reply

    6. Simran says

      It’s really amazing dokla recepi and your good tips was very helpful before this dokla recepi i tried many other dokla recepi but all time they failed with different reasons but this one is truly great and this time i made dokla as you and the test was very very good, spongy dokla you made my day! Thank you.

      Reply

    7. Ayisha says

      Hi., I have a long time doubt is citric acid and lemon salt the same thing?
      Googled it but no satisfactory ans..
      If no can we use lemon salt instead for this recipe ?
      Thanks..

      Reply

      • Ruchi says

        Yes, citric acid and lemon salt also referred to as sour salt are the same.
        They both have a tart taste and in a recipe they can be used interchangeably.
        But for other processes like candy making, sour salt is recommended.
        Hope this helps!

        Reply

    8. Chhavi says

      Hi Ruchi,

      How can we make this recipe gluten free ? I cant use Sooji. Can we replace the Sooji with besan ? Unfortunately my husband has a gluten allergy.
      Thanks!

      Reply

    10. Monesa Rajalingam says

      I tried this out today .. I added a little dahi to this and it came out so beautifully… This was my first attempt making dhoklas and it came out beautifully than expected… Thank you 🙂

      Reply

      • Ruchi says

        Thank you Monesa for sharing your experience with me, so happy you enjoyed the dhoklas.
        Have received your yummy pics too!

        Reply

    11. geetika says

      amazing receipe , just tried and dhokla turned out to be perfect.
      i just need 1 suggestion how can we make more juicy like we get in haldiram’s shops.
      i make the tempering like yours plus lemon and water to make it juicy.
      Is there any other way to make it that way

      thanks

      Reply

      • Rashmi says

        Hi. To get moist khaman like haldiram. Pour oil in pan, warm it, add mustard seeds, then add one glass water, add slit deseeded 3-4 green chillies, grated coconut, curry leaves, coriander leaves, salt as per taste, sugar 2-3 spoon as per taste, and boil for 1-2 minute. Add this tadka over khaman. Your khaman will be moist and juicy like haldiram. I have been making such khaman since many years and have taught to many friends and relatives.you try once and you will be glad for sure.

        Reply

    14. Jinal Rathod says

      Hi can I use apple cider vinegar instead of citric acid as I don’t have that. Also I don’t have eno and baking powder so can I use half tsp baking powder and half tsp apple cider vinegar?

      Reply

    16. Akanksha says

      Hello maam
      it was the best dhokla recipe ever ….but when i add water in it..spong yness has lost.what to do plz suggest me

      Reply

    18. Sonali says

      Hii can you please clear my doubt.. as what exactly we can use to replace Eno.. baking soda or baking powder.. (both r two different things). U mentioned one in receipe and other in comment..

      Reply

      • Ruchi says

        You can replace eno with –
        – 1 teaspoon Baking powder.
        OR
        – 1/2 tsp of baking soda + 1/2 tsp of citric acid.

        Reply

    19. Mansi says

      Hi Ruchi…
      I have tried this recepie and it turned out so spongy and delicious ….thank you so much for this perfect recepie 😚👌

      Reply

    20. Anita Katara says

      I dont remember how many times have tried making dhoklas, but now my search ends with your recipe. Thanks a million. they were just perfect

      Can u subscribe me with your new recipe’s pls.

      Reply

    21. Vinutha says

      I immediately tried it… But i baked in oven…. It has come out very yummy…. My kids are enjoying it. .. thanks for the yummy recipe…

      Reply

    22. Sadhika gupta says

      One of the best recipes I have tried it was for the first time that my dhokla came out to be super spongy all credits to your recipe.
      I was never satisfied with my dhokla but today it was exactly the same dhokla which I always used to say that Bazaar Jesa dhokla Ghar pe nhi bn skta.
      Thnkewww soo much for sharing your recipe

      Reply

    25. Alka says

      My dhoklas never rise n comes out jiggly.
      Also it falls first in water n then falls back in dish n taste like besan in water.
      I steam for half an hour.

      Reply

    27. Piyu says

      Mam thank you for recipe, I have tried this in microwave, upar ka half part bahut spongy tha but niche ka half part spongy nh hua, Kya reason ho skta h iska

      Reply

      • Ruchi says

        Pleasure is all mine, Piyu!
        How long did you microwave the dhokla for?
        If extra water was added to the batter, this could be the possible reason for undercooked dhokla.

        Reply

    28. Sarah says

      Hai Ruchi I want to make it in aluminum tray for large number of people so how can I steam it in OVEN ..?
      Please reply IAM planning to make it now..

      Reply

    30. Reema Thomas says

      Hi wanted to know d traditional way without baking soda or enough or fruit salt or soda bicarbonate… How was it made in the old times

      Reply

      • Ruchi says

        I haven’t tried besan dhokla without eno.
        Dhokla with the combination of Chana dal and rice can be made without eno. Dal + rice are soaked, fermented for 6-8 hours and steamed to make dhokla.

        Reply

    32. Rozey says

      I made this recipe, flavour was great. Only problem i had was dhokla doubled in size and then in the middle it dropped back down but the sides were nice and fluffy. Any advice or any idea why this could have happened? Your dhokla once steamed is nice and flat, mine domed like when you put a cake in the oven?

      Reply

      • Ruchi says

        Too much air was beaten into the batter. This caused dhokla to rise beautifully during steaming, but when removed from heat it dropped dramatically.
        Hope this answers your query.

        Reply

          • Ruchi says

            You don’t have to stir the batter gently. In fact, beat the batter well. The more you beat the batter, more air is incorporated in the batter, resulting in a soft-spongy khaman.

            Reply

    33. Riya says

      Thank you so much mam for such a wonderful recipe.. Khaman came out really soft n fluffy.. Wish I could post a picture here…

      Reply

    34. Akshata says

      Hi Ruching I tried the recipe and quantities step by step. But even after 15-20 mins or 30 mins the batter had not dried up nor the dhokla rise up. It appeared soggy and sticky. What could be the problem?

      Reply

      • Ruchi says

        Sticky dhokla means the batter was either under-cooked or too much liquid was added to the batter. If the flame (at which it was cooked) was too low, than dhokla will require extra time to steam. Hope that helps.

        Reply

    35. Zankhana says

      Hi ruchi…This is Khaman…Not dhokla..Dhokla is totally a different and time takibg recipe where as Khaman is an instant recipe..

      Reply

      • Ruchi says

        Zankhana, yes this is Khaman!!
        Please read the post it has been clearly mentioned and explained.
        It was not highlighted before, have done that to make it stand out.
        Thanks. 🙂

        Reply

    36. Tanvi Sharma says

      Ultimate recipe of Dhokla. I tried it once again. Result was perfect Khaman dhokla. In my last try i added citric acid almost double than requirement. This time dhokla was fluffy soft spongy Juicy. In short perfect . Thank you so much for your wonderful recipe.

      Reply

    37. Tanvi Sharma says

      Hii Dear. Great recipe. Dhokla was spongy and fluffy. But very fragile. Crumbed on cutting. My dhokla was completely cool off then i cut.

      Reply

    38. Dency says

      Hello Ruchi ,
      I am so thankful to you for sharing this receipe. I made the dhokla and it turned up as never before. Tasty,spoungy, and full if enjoyment. Thanks a lot. Eager to see ur next wonderfull receipe.

      Reply

      • Ruchi says

        The possible cause for hard dhokla is – over cooking.
        If dhokla was steamed for a longer time then it will turn hard and dry.

        Reply

    42. vijayta says

      thank you dear for an awesome recipe, i tried in India but failed so always bought from shop. but here in america its not possible…m so glad i found you 🙂 for the first time it came out so good.
      can you tell me how to make it yellow, mine came out pale light yellow and also do you have recipe without oil if we want to keep it healthy

      Reply

      • Ruchi says

        Thanks for your feedback Vijata! Glad you liked the recipe. 🙂
        Yellow color depends on the type of besan. I don’t have a recipe without oil. Water and oil helps keep dhokla moist.

        Reply

      • Ruchi says

        Seema, did you use fresh besan and how long did you steam your dhokla?
        This could be an issue with the brand of besan you used for dhokla.

        Reply

      • Ruchi says

        ‘Beating the batter’ is a term used for ‘whisk repeatedly’.
        In other words, whisk the batter repeatedly.
        Hope that helps!

        Reply

    46. AA_Mom says

      I have tried many Dhokla recipes in the past. This was the easiest and turned out to be the fluffiest as well. Thanks a bunch – this recipe is a keeper

      Reply

    47. Nidhi says

      Dear Ruchi, could you please confirm the size of the cup you use for measuring besan, water etc.? Measuring cups sizes vary between India, US and the UK. I am looking forward to trying your recipe. I specifically bought citric acid yesterday after reading the great reviews of your recipe. It took a lot of hunting down to find it and I am looking forward to making the recipe after hearing from you.

      Reply

        • Nidhi says

          Hi Ruchi,
          Thanks for the clarification and apologies for conveying my thanks this late. The recipe turned out well but was not as airy, light and tall as in your pictures. I wonder why;I followed it to a T. I took pictures (back in Sept) but don’t see a way to post them. Thanks for generously giving your time to readers.

          Reply

    48. Nisha says

      Oh my God best dhokla
      Every time we go india and we eat dhokla, we always say why ours don’t come out like theirs
      But today I tried your recipe and wow everyone loved it.
      Thank you for sharing. God bless you.

      Reply

    49. Akansha says

      I tried this receipe now…really dhokla was soft and fluffy.. i was literally jumoing ..Thank you for sharing this failproof..i used to try receipes reading various websites …acciendently came across yours ..now looking fkrward to check all your receipes…i wanna to know any failproof receipe for batura,naan and stufged dal baati 🙂

      Reply

      • Ruchi says

        Thanks for your kind words Akansha! Glad you liked the dhokla recipe. 😍😍
        Please use the search option on the blog and you will find a step by step recipe for wheat bhatura and dal baati.

        Reply

    52. RATI LOHTIA says

      Hi, I tried the recipe today. Unfortunately, the dhokla didn’t rise as expected. I placed it in a covered container (spice box) and then covered it again. Should it be steamed with just one cover. Please let me know – or if you have any other suggestions. I would like to try this recipe again.
      Thanks.
      Rati

      Reply

      • Ruchi says

        Sorry to hear about that Rati. The extra cover that you placed on the box is what made the dhokla fail. You need to cover steaming dhokla just one lid. Try again and I am sure you will nail it this time.

        Reply

      • Ruchi says

        Citric acid can be substituted for lemon juice but the one that gave me great results is the Eno and citric acid combo. Eno and citric acid together creates a fizzy reaction which is very important for soft and fluffy khaman. But feel free to give lemon juice a try.

        Reply

    56. Mita says

      HI Ruchi. My husband loves khaman and I have been searching for the perfect recipe. I think I hit the jackpot here. I tried it last week and it was so awesome I made it for him for his Father’s Day breakfast with kids. He loved it. I cannot believe how simple yet delicious this recipe is. It is now going to become my go to recipe as well. Thank you for that! I made 2 minor changes- I split it into 2 smaller trays for practical purposes and I omitted the water and sugar in tempering. I’m so glad I found your site. I hope you don’t mind me asking lots of questions. 😊

      Reply

      • Ruchi says

        Thank you Mita for your wonderful feedback. Means a lot. 😍😍
        Glad you liked the dhokla recipe as much as we do!

        Reply

    58. Nafisa says

      Hi Ruchi – I’m from South Africa. I always buy dhokla from a vegetatian shop here because I love it. I decided to make it myself and used your recipe . Thanks a million I now make my own dhokla in a flash. I take it to work and share with my friends as well. Shukran for awesome recipe !

      Reply

    59. Deepti says

      Hi ruchi… After many failed attempts of making dhokla with different recipes and ingredients adopted from various sources…. I could finally make super soft and delicious dhokla…. All thanks to u… U helped me make my favourite perfect dhokla

      Reply

      • Deepti says

        Tried it once again but this time it remained dry from inside inspite of adding larger quantity of tempered water… Where did I fail this time😞

        Reply

        • Ruchi says

          The possible cause for dry dhokla is – over cooking.
          If dhokla was steamed for a longer time then it will turn hard and dry.

          Reply

      • Ruchi says

        Citric acid can be substituted for lemon juice but the one that gave me great results is the Eno and citric acid combo. Eno and citric acid together creates a fizzy reaction which is very important for soft and fluffy khaman. But feel free to give it a try.

        Reply

    61. Vani says

      Hi,

      I just tried this dhokla now. I substituted citric acid with baking soda and ots turned out really spongy and tasty. Thanks for this recipe.

      Reply

    62. Aarti says

      Hi Ruchi

      Read through your post and the comments.
      Wanted to clarify with you what is Citric Acid.
      Is it Bicarbonate Soda?

      Thanks
      Aarti

      Reply

    63. Meenal says

      Tried so many recipes but yours is the best.. it looks n tastes just like market.. thank you dor sharing.. 🤗

      Reply

    64. Chetna says

      Wonderful recipe….market style taste and texture …….
      I wish there were some alternative 4 citric acid,as my throat gone bad..

      Reply

      • Ruchi says

        Thanks Chetna for your feedback.
        How much citric acid did you add? 1/2 a teaspoon wouldn’t do any harm.

        Reply

    65. Lily says

      Hi there, if a huge quantity to be made, say 5 cups,how do we do it, since after adding eno,batter cant sit for long time.
      Also how can I not let it dry, becoz ill be making it afternoon,then use it for party at night. Please wdvise

      Reply

      • Ruchi says

        Lily, please do in batches.
        Steam the first batch with 2 cups, if you have that big of a container. Leave room for the dhokla to expand. Happy cooking!

        Reply

    66. Vidhi Sharma says

      Hello Ruchi mam,

      Can you please suggest me we should use green packet of eno or blue….as green color has lemon flavor and I feel it will affect dhokla taste….please help

      Reply

    68. Nisha says

      I tried this recipe everything was alright came out fluffy but while eating felt like it was undercooked. I could feel the besan in my mouth. Can u pl. guide me where did I go wrong?

      Reply

      • Ruchi says

        From what you have mentioned it looks like dhokla didn’t get cooked in the desired time. How long did you steam your dhokla?
        If extra water was added to the batter, this could be other reason for under cooked dhokla.

        Reply

        • Nisha says

          Dhoklas were steamed for 20 mins also I had inserted a tooth pick before switching off the flame it came out clean. Water m not sure but the batter was of flowing consistency. Will try again and let you know. Thank you for this wonderful blog and delicious recipes.

          Reply

    70. Harpreet says

      Dear ruchi, just want to know the quantity of citric acid and Eno in more than 1 cup besan. Means how much Eno nd citric acid should use to get spongy soft dhokla.today I am going to try this.

      Reply

      • Ruchi says

        Harpreet, double the quantity of ingredients. Please visit the bottom of ingredient list and under there you will find ” Change serving size”. Change that to 8 serving and it will calculate the recipe for you.
        Thanks!

        Reply

    71. Monika says

      Hi Ruchi,you did not tell about temeric for colour and flame of gas. Whether it is at high flame or low flame.

      Reply

      • Ruchi says

        Monika, you can add 1 teaspoon turmeric for color but I choose to leave that out as it leaves a pink streak in khaman which is not very appealing.
        Steam khaman at medium flame.
        Hope this helps.

        Reply

    72. Garima says

      Hi! If I use citric acid in Crystal form then what should be the amount of it for this recipe? And how to use it.. Do I need to powder it or dilute it in water?

      Reply

    80. Sukaina says

      Hello, I am Sukaina from Pakistan. I tried your recipe and it turned out amazing. My dhoklas were super soft and delicious.First time in my life I was able to make super soft dhoklas. Thanks a lot. Love from Pakistan.

      Reply

    81. Kangan says

      Hi ruchi I tried your recipe for the first time but sorry to say my dhokla was very dry..don’t know why?I followed all the steps including whisking it properlyhelp me out so that I can repeat it for better

      Reply

      • Ruchi says

        Thanks for trying the recipe Kangan. Sorry to hear that it didn’t turn out the way you had imagined. Did you steam cook the dhokla or use the microwave method?

        Reply

    82. 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…👍😛

      Reply

    83. 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

      Reply

      • 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.

        Reply

    85. 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??

      Reply

      • 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.

        Reply

    87. 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

      Reply

      • 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.

        Reply

    89. 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.

      Reply

      • Ruchi says

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

        Reply

    91. Zaynab says

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

      Reply

      • 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!

        Reply

    93. 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

      Reply

      • Ruchi says

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

        Reply

    95. 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???

      Reply

      • 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.

        Reply

    96. 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?

      Reply

      • 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!

        Reply

        • 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.

          Reply

          • 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.

            Reply

    97. 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!!!

      Reply

    98. 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

      Reply

    101. 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

      Reply

    102. 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.

      Reply

    103. 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.

      Reply

    106. 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?

      Reply

    107. 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!

      Reply

    108. 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. :):):)

      Reply

    109. 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…..

      Reply

    110. 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.

      Reply

      • 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.

        Reply

    111. 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

      Reply

    112. 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.

      Reply

    113. 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.

      Reply

      • 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. 🙂

        Reply

    114. 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.

      Reply

      • 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.

        Reply

    115. 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

      Reply

      • 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!!

        Reply

    116. 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!

      Reply

      • 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. 🙂

        Reply

    117. 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!!

      Reply

    118. 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!!

      Reply

    119. 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.

      Reply

    120. 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.

      Reply

      • 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. 🙂

        Reply

    121. 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.

      Reply

    122. 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.

      Reply

      • 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. 🙂

        Reply

    123. 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.

      Reply

    124. 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 🙂

      Reply

    125. 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

      Reply

    126. 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.

      Reply

      • 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!!

        Reply

    127. 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.

      Reply

      • 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!

        Reply

    128. 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!

      Reply

    129. 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

      Reply

      • 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!!

        Reply

    130. 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.

      Reply

      • 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!

        Reply

    131. 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.

      Reply

    132. 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

      Reply

      • 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!

        Reply

    133. 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.

      Reply

    134. 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

      Reply

      • 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! 🙂

        Reply

    135. 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.

      Reply

      • RK says

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

        Reply

    137. 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.

      Reply

      • 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!

        Reply

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