Step by step easy khaman dhokla - Ruchiskitchen
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Instant Khaman Dhokla

Instant Khaman Dhokla is a steamed cake prepared with chickpea flour and spices. A mouth-watering, nutritious and irresistible Gujarati snack that's actually healthy and vegan!
Course Snacks And Appetizers
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 141kcal
Author Ruchi

Equipment

Ingredients

HOMEMADE KHAMAN DHOKLA MIX

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.

Video

Notes

 
Top Tips for Making the BEST Khaman Dhokla Recipe, mistakes you can avoid!
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 khaman dhokla recipe.
  • Always start with a fresh batch of eno. An open pack or old eno may result in flat dhoklas.
  • Beat the batter well. The more you beat the batter, the 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 + 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 fluffy instant dhokla.
How to store this Gujarati Khaman Dhokla-
Instant Khaman Dhokla stays well at room tempearture for a day and in the fridge for 3-4 days.
 

Nutrition

Calories: 141kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Sodium: 105mg | Potassium: 132mg | Fiber: 2g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 33.4mg | Calcium: 13mg | Iron: 0.9mg