Instant Khaman Dhokla
Instant Khaman Dhokla or Besan Dhokla recipe is a steamed cake prepared with chickpea flour and spices. It's a mouth-watering, nutritious, and irresistible Gujarati snack; that's perfect as breakfast and even better as a snack.
Tastes great when served with a cup of hot tea and green chutney.
In this post, you will find answers to all your query-
- How to make instant khaman dhokla with a detailed photo and video recipe
- The best authentic dhokla recipe
- How to make Instant Khaman Dhokla with eno
- How to make Gujarati khaman
Instant Khaman Dhokla is my go-to recipe!
When it comes to making something quick and easy, Instant Khaman Dhokla is my go-to recipe. I’ve been making this Gujarati khaman dhokla recipe for years (ever since my college days), and it’s the BEST.
I mean, there is nothing better than a fluffy and velvety dhokla made from scratch. Khaman Dhokla Recipe
Best of all, this besan dhokla can be a real lifesaver when unexpected guests arrive.
YOU WILL LOVE THIS INSTANT KHAMAN DHOKLA RECIPE!
Because it's -
- Super easy-to-make.
- Healthy and filling.
- Soft and spongy. Instant Pot khaman Dhokla Recipe
- Has an incredible melt-in-mouth flavor and
- One of the most loved Indian food.
What is Khaman?
Khaman is a steamed delicacy that originates from the Indian state of Gujarat. It is made with split chickpeas flour, also known as besan.
It comes together in less than 30 minutes, and later, the steamed savory cake is embellished with a tempering of mustard seeds, curry leaves, and green chilis.
What is the difference between Khaman and Dhokla?
One of the frequently asked questions that often surface on the blog is - what makes khaman different from dhokla?
To be honest, they are two completely different snacks. Both the varieties originate from the Indian state of Gujarat (western state of India) and are equally relished. Khaman Dhokla Recipe
» Khaman is the instant one. Its made with either soaked chana dal or chickpea flour. It's yellow in color and is soft and airy in texture.
» Dhokla preparation requires fermentation. The fermented batter is made with rice flour. Rice grains are soaked overnight to create a delicious snack the following day.
Dhokla is white in color and is a bit dense in comparison to khaman.
Whether it is Dhokla or Khaman - they both make a delicious, healthy snack! Instant Pot khaman Dhokla Recipe
Ingredients required for Instant Khaman Dhokla Recipe
This Gujarati khaman dhokla recipe is made with simple pantry ingredients, and here’s what you’ll need:
- Besan (Chickpea flour/ Gram flour) - use the fine quality of besan.
- Sooji (Semolina) - added for texture.
- Sugar - balances out the spicy flavor pretty well.
- Salt Khaman Dhokla Recipe
- Crushed ginger and green chilies - these two are added for extra spice and flavor. But feel free to leave that out if you are not a spice lover.
- Eno (fruit salt) + Citric acid - a must-have for this recipe
- Oil
- Water (may need to add less for that pouring consistency)
How to make a Fail-proof Instant Khaman Dhokla?
Many people coy away from making Gujarati khaman dhokla because it doesn't turn spongy. Trust me on this one, as it has been tried by hundreds of my followers with successful outcomes.
Hands down, it is one foolproof dhokla recipe and one of the easiest and healthiest snacks to cook at home.
1. In a large bowl, add chickpea flour, 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."
2. Add oil, citric acid, green chili + ginger paste, and salt.
3. Add water and mix until well blended. Khaman Dhokla Recipe
4. Time to instantly ferment the batter by adding eno. Stir in eno and whisk until it is well blended.
5. Wisk the mixture in one direction.
6. The mixture will become frothy and double in size.
7. Pour the batter to a greased container.
8. Fill a large pan with water and place a trivet at the base. Set khaman dhokla container over the trivet. Cover it with a lid and steam khaman for about 15- 20 minutes.
9. After the cooking time is over, insert a toothpick to check if khaman is cooked correctly. It should come out clean.
10. Allow it to cool for 10 minutes. Insert a knife around the edges to loosen up Khaman dhokla from all the sides. Flip it over onto a plate.
11. Using a sharp knife cut khaman into pieces. Don’t press the blade down; instead, cut it the way we cut a cake.
PROTIP - Holding a knife, insert the pointy side of the blade 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.
Preparing the Tempering
12. 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. Khaman Dhokla Recipe
Pour this hot mixture over steamed khaman. Enjoy this delicious and nutritious Gujarati khaman with the chutney of your choice.
Recipe Tips for the BEST Instant Khaman Dhokla Recipe!
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.
» Measure the ingredients correctly. Use proper dry and liquid measurements to measure your ingredients.
» Always start with a fresh batch of eno. A stale pack or pre-opened packet of eno may result in flat dhoklas.
» Use the plain flavor of eno for this recipe. Avoid flavored ones.
» Beat the batter well. The more you beat the mixture, the more air is incorporated in the batter, resulting in soft-spongy khaman.
» Whisk the batter in one direction - either clockwise or anti-clockwise.
» After adding Eno, do not whisk the batter for too long. Mix until the batter is just combined with eno. Instant Khaman Dhokla Recipe
» Once Khaman is cooked, always insert a knife or toothpick for doneness. If the toothpick comes out wet, then your Khaman needs more steaming time.
Substitutes and other variations!
» What can be used instead of eno in Instant Khaman Dhokla?
Eno can be substituted with 1 teaspoon Baking powder. Likewise, citric acid can be substituted for lemon juice. THOUGH CITRIC ACID WORKS THE BEST, IT GIVES GREAT RESULTS.
» My successful Khaman Dhokla experiments!
I have experimented khaman dhokla recipe with lemon juice, and the one that gave me good results is the citric acid + Eno combo.
Eno and citric acid create a fizzy reaction, which is very important for soft and fluffy khaman.
Follow these basic tricks correctly, and you are on your way to the most fluffy instant dhokla.
How To Make Instant Khaman Dhokla in Microwave?
This khaman dhokla recipe can be cooked in your microwave too. To cook dhokla in a microwave -
- Pour the prepared batter in a greased microwave bowl.
- Place a cup filled with water in the microwave. Now, place the microwavable container and steam khaman dhokla for 3-4 minutes (depending on the microwave, cooking times may vary).
- When the cooking time is over, 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.
- Carefully remove the dhokla from the bowl.
- Pour the tempering over khaman. Cut into pieces and enjoy!
How to cook Instant khaman Dhokla in an Instant Pot?
To cook Khaman dhokla in the Instant pot -
- Prepare the batter as directed in the recipe. Transfer the Khaman dhokla batter to a greased container.
- Now, pour 2 cups of water into the insert of the Instant Pot.
- Place a tall trivet in the center of the insert.
- Turn the Instant pot ON. Press the Manual button.
- Place the khaman dhokla batter container on top of the trivet.
- Cover the Instant pot insert with a glass lid.
- Steam the Instant Khaman dhokla for 10 minutes or until the toothpick inserted comes out clean.
Let me know in the comments if you try this Khaman Dhokla recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them. Instant Khaman Dhokla Recipe
While you are here, checkout my other comfort food recipes:
Instant Khaman Dhokla
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)
- ½ teaspoon Citric acid
- 2.5 tablespoon Oil
- ¾ 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
INSTRUCTIONS
KHAMAN DHOKLA PREPARATION
- 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 - "wet ingredients".
- 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. 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 (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. 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 to combine.
- Pour this hot mixture over steamed khaman. Enjoy this delicious and nutritious Gujarati snack with the chutney of your choice.
Hii Dear. Great recipe. Dhokla was spongy and fluffy. But very fragile. Crumbed on cutting. My dhokla was completely cool off then i cut.
Thanks Tanvi for your feedback.
Glad you liked the recipe. 🙂
Overcooking makes the dhokla crumble.
Okay. Thank you for your prompt reply. I thought the lil extra quantity of citric acid was the reason that a added by mistake.
No worries.
Take care of that next time. A small extra addition can throw a recipe off balance. 🙂
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.
Pleasure is mine, Dency!
Thanks for your kind words, glad you liked the recipe. 🙂
Actually my dhokla became very hard. What should I do now with this batter plz help me I can't throw it
The possible cause for hard dhokla is – over cooking.
If dhokla was steamed for a longer time then it will turn hard and dry.
Tried out the recipe. The doklas came out soft and fluffy. Will try out your other recipes soon
Awesome!
Thanks for sharing your experience with me. 🙂
Perfect from 1st attempt.thnx
My pleasure. 🙂
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
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.
Hi Ruchi. My dhokla has always raw smell of besan. How to remove the raw smell
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.
Hi-just wondering - if i am making gluten free- can suji be substituted with something else
Amrita, you can give rice flour a try.
Hello actually I don't know what is meant by (beating the batter)
'Beating the batter' is a term used for 'whisk repeatedly'.
In other words, whisk the batter repeatedly.
Hope that helps!
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
Pleasure is all mine.
Glad you liked the recipe. 🙂
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.
Nidhi, 1 cup in (Liquid measurement) is = 250 ml
Dry measurement is 1 cup (flour) = 125 grams.
Hope this helps.
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.
No worries Nidhi.
Did you use stale eno, that could be a possible reason. Try with a fresh batch.
You can send pictures at [email protected]
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.
Thanks for your kind words Nisha!
Glad you liked. 🙂
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 🙂
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.
U are seriously fab!!!! I tried Ur recipe and had an awesome fluffy dhokla..... M so happy!!!!!! Thanks a ton!
Thanks for your kind words Rupali! Glad you liked the recipe. 🙂
I made the khaman dhokla n it turned out perfect.thanks alot
Pleasure is all mine. Thanks for sharing your experience with me. 🙂
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
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.
I made Khaman n it came out so so well.... How can u share it's pic??
Thanks for your wonderful feedback Charanjeet.
You can share your pics at [email protected]
Thanks!
Can I use vinegar instead of citric acid? Is yes den how much?
I haven't tried it myself so can't comment on the end result/taste.
I don’t want to add citric acid so what can add instead of eno to making proper spongy dhokla
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.
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. 😊
Thank you Mita for your wonderful feedback. Means a lot. 😍😍
Glad you liked the dhokla recipe as much as we do!