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!
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.
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.
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 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.
NOW ONTO THE RECIPE!
Many people coy away from making khaman dhokla because it doesn’t turn spongy. In this post, I have covered all the tips and tricks that I have learned over the years to a fail-proof instant khaman dhokla recipe.
- Start with a fresh batch of eno. The open pack 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.
- 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.
LIKE FLUFFY DHOKLA PIECES?
Don’t press the knife down, instead cut it 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.
Below I have mentioned two ways of making dhokla – the traditional way and the microwave method.
DID YOU KNOW YOU CAN COOK TIS 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!!
If you happen to make this recipe, please leave me a comment below!