A melt-in-mouth Soft, Fluffy, delicious, Vegan, nutritious Gujarati steamed cake/Snack recipe – Khaman Dhokla!
It is prepared using Besan (Gram flour) with few Indian spices and can be eaten for breakfast, as a side dish, or as a snack. This recipe is an Instant version of the traditional Khaman and it’s also known as Nylon Khaman.
Learn how to make khaman dhokla just like a market with this easy step-by-step process, video, tips, and tricks!
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About Dhokla
Dhokla is a steamed savory cake usually made with fermented rice and lentil batter. The color of dhokla can range from cream to light yellow.
There are many types of Dhokla – Sooji dhokla, Nylon Dhokla, Quinoa Dhokla, Khaman Dhokla, Corn dhokla, Khatta dhokla, white dhokla, Instant Dhokla, rasia dhokla, Mixed Dal Dhokla Etc.
But out of all, Khaman is our families’ favorite and go to Indian Snack recipe.
About Khaman Dhokla
Khaman Dhokla is a Vegetarian steamed savory snack recipe that originates from the Indian State of Gujarat. It is made with a batter of besan and a leavening agent. The texture is very soft, fluffy, and mouth melting.
The batter is steamed to get a soft cake and then topped with a tempering.
The traditional method of dhokla requires several hours. You need to soak the chana dal, then grind it, and then let the batter ferment for several hours.
But this is an Instant khaman dhokla recipe. The result is extremely spongy and melts in the mouth dhokla.
To get the market-style juicy dhokla, the secret ingredients are water and sugar added in tempering.
Why you will make this recipe?
- Convenient to make when your kids come home hungry from school or guests coming over.
- A perfect party appetizer idea.
- Naturally vegan and can be made gluten-free skipping the semolina.
- Kids and elders all enjoy this delicious snack.
- So soft, spongy, moist, easy, and simple.
- I would say, Making khaman dhokla at home is the easiest dish you will ever make.
Ingredients required
This Gujarati besan dhokla recipe is made with simple pantry ingredients, and here’s what you’ll need:
- Besan (Gram flour) –The main ingredient and base of this recipe are Besan. Make sure you use the fine and good quality Besan. I have tried many besan after coming to the US. Out of all brands, I love Laxmi and Nirav Brand besan. Dhokla comes out perfect every single time with the besan brand. I would highly recommend you guys to use Laxmi or Nirav Brand besan for making Dhokla if you are in the USA. (This is not sponsored post. I am sharing my personal experience)
- Sooji /Semolina – added for texture.
- Sugar – A must ingredient to balance out the spicy and sour flavor.
- Ginger and green chilies – added for extra spice and flavor. But feel free to leave that out if you are making it for kids or not a spice lover.
- Eno (fruit salt) + Citric acid – If you want to make market-style dhoklas, these 2 ingredients are a must-have for this recipe. Make sure to use flavorless ENO. Both are easily available in Indian store. To make the khaman dhokla without Eno, you can use ½ teaspoon baking soda with ENO.
- Oil – You will need oil for the batter and for tempering the dhokla.
- Other spices – Salt and turmeric powder
- Tempering – on top of oil, you will also need mustard seeds, cumin seeds, hing, curry leaves, green chili, sesame seeds, water, and sugar for the tempering.
- Garnishing – Cilantro and grated coconut
Step by step process
Make the dhokla batter
Sieve Gram flour (Besan) in a big mixing bowl at least once. This step is really important. Take 1 cup of Besan in a mixing bowl. (Image 1 and 2)
Now add sooji (semolina), salt, citric acid (Limbu na Phool), Turmeric powder, sugar, ginger, and chili paste. Mix everything well. (image 3 and 4)
Now slowly, add water, a little at a time, and mix them very well. Make the lump-free batter. It should be easy to pour consistency (not too thick, not too thin) batter. (image 5)
Add oil and whisk the batter well for about 3 to 4 minutes. This is another really important step. Cover the batter bowl and let it rest for 15 minutes. (image 6)
Steaming the Dhokla
Meanwhile, grease your pan or thali with oil. I have taken a 6-inch diameter springform pan. Make sure your pan (container) is tall enough. (image 7)
Add water to your steamer, place a stand, cover the steamer, and let the water boil. (image 8 and 9)
Once the 15 minutes are over, just before steaming, open the lid of the batter bowl, add fruit salt (ENO) into the batter and mix it gently. The mixture will rise immediately. DON’T over mix it. (image 10 and 11)
Pour it immediately into a greased pan, place it in a steamer (on the stand), cover the steamer, and steam it for 20 minutes over medium to high heat. Don’t open it for the first 15 minutes. (image 12)
Note – Steaming time is depending on the size of the pan. I have tried an 8×8 inch square pan and it took me about 15 minutes to steam the dhokla. So keep this in mind.
Once 20 minutes are over, insert a toothpick or knife to check if it is done or not. If a toothpick or knife comes out clean, it is done. If it’s not then let it cook for 5 more minutes. (image 13 and 14)
Switch off the flame and let the dhokla cool down for at least 10 minutes.
Tempering
Meanwhile, let’s prepare the tadka.
Heat the oil in a pan. Add mustard seeds, and cumin seeds and let them splutter. Add curry leaves, green chilies, sesame seeds, hing, water, sugar, and coconut. Mix them well and let them boil for 1 minute on medium flame. Switch off the flame and let the tempering cool down a bit. (image 15 to 20)
Note – Be careful while adding water as the mixture sizzles.
When the khaman becomes lukewarm or cool, then with a butter knife gently slid along the edges.
Keep a plate or tray on top of the pan. Invert the pan. If greased well, the khaman will easily get inverted on the plate.
Cut them into square pieces.
Then pour the warm tempering mixture evenly on the steamed and sliced khaman.
Garnish with chopped cilantro.
Serve it with Sweet chutney and Cilantro chutney. You can also serve it with your evening masala chai.
Though the steps are easy, you need to keep in mind some important notes to get a market-quality result.
Important tips, tricks and quick FAQs
Though the steps are easy, you need to keep in mind some important notes to get a market-quality result.
- Sieve Besan at least once before making dhokla batter to get the airy dhokla.
- The consistency of the batter is the key to make soft and spongy dhokla. Thicker batter will make your dhokla dense and a thinner batter will make it flat. The batter should be thick enough that it coats the back of a spoon, but also flows freely.
- The amount of water to flour ratio varies with the brand of flour used, its texture (fine or coarse), and weather conditions. So after making the thick batter, add water in 1 tablespoon increments to get the batter of the right consistency.
- Always add fresh Eno / Fruit salt if you are using the packet ones. The open pack may result in flat dhoklas. If using bottled one, make sure to close it properly and store it in the proper place (as suggested on the backside of the bottle or packet) after each use.
- A very important trick to get the fluffy dhokla is to beat the batter well. The more you beat the more you get the air in the batter, resulting in soft, spongy, and airy khaman dhokla.
- Always add ENO or Baking soda after beating the batter.
- Make sure that the steamer is properly heated and the water should be boiling before placing the dhokla batter plates. Otherwise, dhokla won’t puff nicely may take more time to cook and you won’t get spongy dhokla.
- After adding the Eno, Just mix the batter with a light hand once or twice. Don’t over mix the batter.
- Don’t let the batter sit for a long time after adding the eno. Steam the dhokla batter right away.
- Don’t open the steamer for the first 10 minutes.
- Keep the dhokla inside the steamer after switching off the flame for about 10 minutes. Then take out the bowl and cool down a little bit, around 5 minutes, before cutting it. De-mold it and cut the pieces gently.
- The tempering should be warm while pouring on the dhokla.
- Make sure the dhokla is also warm while adding the tempering.
- Always pour Tadka after cutting dhokla. That way dhokla will absorb all the tadka and it will be moist.
- The trick to getting the market-style moist dhokla is to add sugar and water in tempering/tadka. So do not skip it.
If you are going to steam (Forgiven amount of batter) the batter in 2 batches, the steaming time may vary.
Steam it for 10 minutes, Insert a toothpick or knife to check it is done or not. If a toothpick or knife comes out clean it is done.
Note – Divide the eno quantity into 2 batches.
Don’t feel left out if you don’t have a dhokla steamer. You can still make it and get the same results. Below are different ways of making dhokla without a traditional steamer.
In a pressure cooker
Take 2 glasses of water into a 3 or 5-liter pressure cooker, boil the water for 5 minutes, place a small stand, place greased the plates filled with dhokla batter, close it and steam it for 15 minutes. Open the lid and insert the toothpick or knife to check if it’s done.
In big vessel
Take a deep broad vessel (The plate should be smaller than the vessel), add 2 glasses of water, place dhokla batter thali, cover the vessel, and steam for 15 minutes over medium heat.
In Instant Pot
Add 2 cups of water in the inner pot of the IP, Place the trivet, Turn IP on saute mode, let the water comes to a boil, place the greased pan filled with batter, cover the IP with the lid, lock it, set Instant Pot to Steam mode, with an external timer for 20 mins.
Note: Timer function does not work with Steam/Venting, so an external timer is needed
Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes
Carefully take out the dhokla bowl. Let it cool down for 5 minutes, cut into desired sized pieces, pour warm tempering, garnish and viola…. Khaman dhokla in Instant Pot is ready.
Yes, you can make Dhokla without Eno. Substitute it with ½ teaspoon Baking soda. But I highly recommend using Eno to get the best result.
Yes, you can substitute citric acid with 1 tablespoon lemon juice. Though citric works the best and gives great results.
The sponginess and light texture in a khaman dhokla comes from the reaction of eno with citric acid releasing carbon dioxide. This reaction creates a fizzy bubbly mixture that helps the batter to rise. So if you use fewer leavening agents (eno, baking soda) or if they are not fresh or active, your khaman won’t be spongy.
Turmeric powder added in dhokla batter reacts with eno or baking soda to give orange or red-colored spots. This makes your khaman turn orange or red. This can be avoided by adding less turmeric powder to the batter.
It can be eaten warm or at room temperature.
Adding too much leavening agent, baking soda or eno, can make your dhokla bitter.
Khaman Dhokla tastes best when served with sweet chutney and Cilantro chutney.
This recipe is very easy to implement and fully proven if you follow this simple instruction properly.
More Gujarati tea-time Snack Recipes
- Bhakarwadi (Gujarati Snack Recipe)
- Patra Recipe | Alu Vadi
- Sabudana Khichdi In Green Paste
- Surti Locho
- Methi Na Gota
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Khaman Dhokla
Ingredients
For batter
- 1 cup (92 Grams) Besan (Gram flour) (Sieved and then measured)
- 1.5 tablespoon (17 grams) Sooji Rawa / Semolina
- 1.5 tablespoon (24 grams) Sugar
- ½ teaspoon Citric acid (Nimbu ke Phool)
- 3 tablespoon Oil
- 1 teaspoon Ginger chili paste (½ teaspoon each)
- ⅛ teaspoon turmeric powder
- ½ teaspoon Salt
- 1.5 teaspoon Eno (Fruit salt)
- ½ cup + 2 tablespoon (137ml) Water
For Tempering
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ¼ teaspoon cumin seeds
- 1 Green chili
- 1 teaspoon Shredded coconut (Fresh or dried)
- ½ teaspoon sesame seeds
- 5 – 6 Curry leaves
- ¼ teaspoon hing
- 1 tablespoon Sugar
- ½ cup Water
- 1 tablespoon Cilantro for garnishing
Instructions
Make the dhokla batter
- Sieve Gram flour (Besan) in a big mixing bowl at least once. This step is really important. Take 1 cup of Besan in a mixing bowl. (Image 1 and 2)
- Now add sooji (semolina), salt, citric acid (Limbu na Phool), Turmeric powder, sugar, ginger, and chili paste. Mix everything well. (image 3 and 4)
- Now slowly, add water, a little at a time, and mix them very well. Make the lump-free batter. It should be easy to pour consistency (not too thick, not too thin) batter. (image 5)
- Add oil and whisk the batter well for about 3 to 4 minutes. This is another really important step. Cover the batter bowl and let it rest for 15 minutes. (image 6)
Steaming the Dhokla
- Meanwhile, grease your pan or thali with oil. I have taken a 6-inch diameter springform pan. Make sure your pan (container) is tall enough. (image 7)
- Add water to your steamer, place a stand, cover the steamer, and let the water boil. (image 8 and 9)
- Once the 15 minutes are over, just before steaming, open the lid of the batter bowl, add fruit salt (ENO) into the batter and mix it gently. The mixture will rise immediately. DON’T over mix it. (image 10 and 11)
- Pour it immediately into a greased pan, place it in a steamer (on the stand), cover the steamer, and steam it for 20 minutes over medium to high heat. Don’t open it for the first 15 minutes. (image 12). Note – Steaming time is depending on the size of the pan. I have tried an 8×8 inch square pan and it took me about 15 minutes to steam the dhokla. So keep this in mind.
- Once 20 minutes are over, insert a toothpick or knife to check if it is done or not. If a toothpick or knife comes out clean, it is done. If it’s not then let it cook for 5 more minutes. (image 13 and 14)
- Switch off the flame and let the dhokla cool down for at least 10 minutes.
Tempering
- Meanwhile, let’s prepare the tadka.
- Heat the oil in a pan. Add mustard seeds, and cumin seeds and let them splutter. Add curry leaves, green chilies, sesame seeds, hing, water, sugar, and coconut. Mix them well and let them boil for 1 minute on medium flame. Switch off the flame and let the tempering cool down a bit. (image 15 to 20)Note – Be careful while adding water as the mixture sizzles.
- When the khaman becomes lukewarm or cool, then with a butter knife gently slid along the edges.
- Keep a plate or tray on top of the pan. Invert the pan. If greased well, the khaman will easily get inverted on the plate.
- Cut them into square pieces.
- Then pour the warm tempering mixture evenly on the steamed and sliced khaman.
- Garnish with chopped cilantro. Enjoy with green chutney.
Video
Notes
- Add 2 cups of water in the inner pot of the IP,
- Place the trivet, Turn IP on saute mode, let the water comes to a boil.
- Place the greased pan filled with batter, cover the IP with the lid, set Instant Pot to Steam mode, with an external timer for 20 mins. (Note: Timer function does not work with Steam/Venting, so an external timer is needed).
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes
Carefully take out the dhokla bowl. - Let it cool down for 5 minutes, cut into desired sized pieces, pour warm tempering, garnish and viola…. Khaman dhokla in Instant Pot is ready.
- Sieve Besan at least once before making dhokla batter to get the airy dhokla.
- The consistency of the batter is the key to make soft and spongy dhokla. Thicker batter will make your dhokla dense and a thinner batter will make it flat. The batter should be thick enough that it coats the back of a spoon, but also flows freely.
- The amount of water to flour ratio varies with the brand of flour used, its texture (fine or coarse), and weather conditions. So after making the thick batter, add water in 1 tablespoon increments to get the batter of the right consistency.
- Always add fresh Eno / Fruit salt if you are using the packet ones. The open pack may result in flat dhoklas. If using bottled one, make sure to close it properly and store it in the proper place (as suggested on the backside of the bottle or packet) after each use.
- A very important trick to get the fluffy dhokla is to beat the batter well. The more you beat the more you get the air in the batter, resulting in soft, spongy, and airy khaman dhokla.
- Always add ENO or Baking soda after beating the batter.
- Make sure that the steamer is properly heated and the water should be boiling before placing the dhokla batter plates. Otherwise, dhokla won’t puff nicely may take more time to cook and you won’t get spongy dhokla.
- After adding the Eno, Just mix the batter with a light hand once or twice. Don’t over mix the batter.
- Don’t let the batter sit for a long time after adding the eno. Steam the dhokla batter right away.
- Don’t open the steamer for the first 10 minutes.
- Keep the dhokla inside the steamer after switching off the flame for about 10 minutes. Then take out the bowl and cool down a little bit, around 5 minutes, before cutting it. De-mold it and cut the pieces gently.
- The tempering should be warm while pouring on the dhokla.
- Make sure the dhokla is also warm while adding the tempering.
- Always pour Tadka after cutting dhokla. That way dhokla will absorb all the tadka and it will be moist.
- The trick to getting the market-style moist dhokla is to add sugar and water in tempering/tadka. So do not skip it.
- You may use ½ teaspoon baking soda instead of ENO. But I highly recommend using Eno to get the best result.
- You can substitute citric acid with 1 tablespoon lemon juice. Though citric works the best and gives great results.
- This recipe is updated with new images and video, originally published in 2015.
Nutrition
Warm Regards,
Dhwani.
Too gud……
Thanks Payal!!! 🙂
I love cooking
Love Dhoklas as they are tasty and light to eat
Hello Anil!!!
Thanks for visiting cookingcarnival.com. Happy cooking.. 🙂
thank u so much for the receip Itried it . CAME OUT VERY GUD.
Hi Rehana Sayani !!!
Thanks for trying this recipe and sharing feedback. I am glad it came out good and you liked it. 🙂
Hi dhwani,
My ques can u plz tell me if the only 5 tbsp of water is sufficient as
I m not sure of the dhokla will b juicy ??
Hi Parul!!!
Yes Parul 2 tbsp water is sufficient. Again it all depends on the quality of flour you use. I am in US and i used Laxmi Brand Besan. Many people already tried this recipe, and they are very satisfied with the outcome.
Thanks for visiting cookingcarnival.com. 🙂
Dhwani Mehta……
Thanx for the lovely step by step pictorial recipe of Khaman Dhokla .
It indeed is a fool proof recipe. I enjoyed making it n enjoyed eating it too with my family !!
Hi Suhaila!!!
I am glad it come out well and you and your family enjoyed it. Thanks for sharing your valuable feedback. Happy cooking. 🙂
I followed this recipe innumerable times and it comes out so good every single time. I am also looking at making dhokla from scratch i.e soaking lentils and fermenting . Can you please give the recipe for the same.
Glad to hear this Aparna. Yes, I will surly share the authentic recipe very soon. Thanks for trying my recipe and sharing you feedback. Happy cooking!!! 🙂
Those Dhoklas look really look yummy. The pictures itself make my mouth water. I am a great fan of Dhoklas and love it even more when topped with chopped coriander leaves and grated coconut. I am going to try this recipe this weekend for sure. Keep sharing more such quick snack recipes.
Hi Aastha!
Thanks. I am glad to know that you liked this recipe. Do share your feedback once you try. 🙂
I always get soggy dhokla after adding water with tadka
Hi,
Next time pour tadka once the dhokla cools down.
Hi! Dhwani..made this many times..it’s yum..a great recipe..just wondering.. will all b the same if i double or triple the recipe..thanx
Thanks. Glad to know. Yes, you can easily double or triple the recipe.