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)
- 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
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.
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.
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!!
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
You are welcome Vanisha! Thanks for trying out the recipe. 🙂
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 🙂
Thanks for trying out the recipe! No worries, do give it a try again and you will enjoy it!
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.
Thanks for trying out the recipe Sheetal. Glad you liked the dhokla recipe. Do give it a try again. 🙂
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.
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. 🙂
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.
You are welcome Meenu. Glad to hear that you liked the microwave version. Thanks for trying out the recipe.
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.
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. 🙂
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.
You are welcome Archu! Thanks for trying out the recipe. 🙂
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!!
Thank you for your kind words Vaibhavi. Glad you liked the recipe. Keep checking back for more. 🙂
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!!
Thank you Shari for your kind words! Glad to gear that you liked the recipe.
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!
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. 🙂
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
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!!
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.
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.
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.
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. 🙂
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.
Thanks for stopping by Paromita!! Steam dhokla over medium flame for 15 minutes.
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
You are welcome Jameela. Thanks for trying out the recipe and sharing your experience with me. 🙂
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.
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.
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…..
Great to hear that Ankita. Thanks for trying out the recipe. Keep checking back for more. 🙂
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. :):):)
Glad to hear that Phani and thanks for your wonderful feedback dear. Glad you liked the recipe.
You can either post your pic on my facebook wall @ https://www.facebook.com/ruchiskitchen/ or you can email me at ruchi@ruchiskitchen.com and I can post it myself.
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!
Thanks you Anjali for your lovely feedback and the wishes. Glad you liked the recipe as much as I do. Happy Cooking. 🙂