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.
Perfect recipe! Tried it, dhoklas came out very well... The citric acid does work very well.
Glad you liked the recipe, Ruchi!
Thank you for trying. Yes, citric acid does wonders. 👌
Hi Ruchi,
I have tried many a times dhokla however failed to get a soft fluffy one. It is always dense and though it tastes good but i really need to get that market wala fluffy recipe. I checked the pics and recipe you provided and definitely try one. Could you please let me know what should be the consistency of the batter. It should not be like idly batter, a little thicker side? Or a bot runny. I am still confused. Plz help
Happy to help, Lavenya!
Dhokla batter should be of thick flowing consistency (it should not be runny though).
Thank you for this. By far the best dokla I have made. Well done! I have also added very little bitter melon chopped up together with green chilli to balance the sweetness and it was really delicious! Yum!
Thank you for your feedback, Dany!
Wow, a bitter melon that's an interesting addition. I bet, it tasted great. 😊
How can make more jalider khaman dhokla .Pls reply
Nasreen,
This recipe produces the most spongy Khaman Dhokla.
Please do give it a try and see the results.
Your recipe is foolproof Ruchi! Thank you so much!
Pleasure is all mine.
Thank you for sharing your feedback.😊
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
Sweta, Bake the dhokla @375 degrees F for 15-17 minutes or until the toothpick comes out clean.
Just saw this, what a wonderful idea to bake it 😂
Being gf, will it make a difference, if Suji is not used.
Thank you.
Thank you, Anu!
Substitute sooji with besan and continue with the recipe.
Ruchi ....thank you thank you thank you so much... this is such a wonderful recipe... Made this now and came out so well, and yummy 🥰 i have tried many times before but they were all thick n not fluffy, this is perfect...i did have to go n buy citric acid and new eno as you suggested, but it wasn't difficult to find. Thank you so much again. One question though, could i steam it in idli pan, as in idli shapes, would steaming time reduce, if yes?
Hello Dipti,
Thank you for sharing your experience with me. Glad you liked the recipe. 😊
You sure can steam this recipe in an idli mold.
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
Glad to hear that, Tejashree!
Thank you for sharing your wonderful experience with me. 😊
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
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.
Thank you, Pooja for your kind words.
Happy to hear that this recipe worked for you.😊
amazing recipe...dhokla came out so well..thank you for the recipe...
My pleasure. 🙂
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.
Thanks for your kind words, Simran!
Happy to hear that this recipe worked for you. 🙂
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..
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!
Thank u dear.. this turned out amazing !! Never made dhokla using lemon salt thts y the dukan wala taste and texture was always missing!! This was just perfect..
That's awesome, Ayisha!
Happy to hear that you liked the recipe. 🙂
Hi, can we reduce the amount of oil in dhokla batter.
Deepti, feel free to experiment. 😊
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!
You sure can!
Sooji adds texture and a bit of a crunch to the recipe. But feel free to leave it out.
Very clear instructions for a perfect recipe
Thank you, Madhuri!
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 🙂
Thank you Monesa for sharing your experience with me, so happy you enjoyed the dhoklas.
Have received your yummy pics too!
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
Thanks for your feedback Geetika!
Glad you liked the recipe! You can surely give it a try with extra water.
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.
Thanks for sharing the tip, Rashmi!
Execellent recipe!! Tried twice and was a big hit. Everyone loved the dhokla very much. Thank you!!
Pleasure is all mine. 🙂
Thanks for sharing your experience with me.
Hi
Thanks for recipe, today I try it, it’s same as yours, perfectly,easy,good explanation.
Love u, u deserve *****
Anjali,uk
Thank you so much for your kind words, Anjali.
Glad you liked the recipe.
Plz add me in your list I would like to try
Done, thanks. 🙂
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?
Jinal, haven't tried the dhokla with the above combinations. Please feel free to give it a try.
Very appropiate recipe.Dokla came out excellent..tnx
Pleasure is all mine. 🙂
Glad to hear that!