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!!
To get the same taste what we get in local shops – water mixed with sugar is added to cooked Khaman dhokla. Serve it hot withgreen chutneyortamarind chutney.
If you happen to make this recipe, please leave me a commentor share your pics on with me on Facebook. I would love to see your creation and would be happy to answer any questions. Cheers!
1teaspoon Crushed ginger and green chilies(optional)
1.5teaspoonEno (fruit Salt)
3/4 - 1cupWater(may need to add less for that pouring consistency)
CHANGE SERVING SIZE: PEOPLE
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 into 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 the batter until it is well blended. Batter will become airy and frothy. As shown in the picture batter should be of a 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.
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 tempering.
In a pan heat oil, add green chilies and let it splutter on a low flame. Don't fry green chilies on a high flame as they may explode leaving a mess.
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 Gujrati snack with chutney of your choice.