Khaman Dhokla – A mouth-watering, delicious, Vegan, nutritious Gujarati steamed cake/Snack recipe which is prepared using chickpea flour and few Indian Spices.
This Indian healthy snack can be eaten for breakfast, as the main course, as a side dish or as a snack. Khaman Dhokla is a Vegetarian food item that originates from the Indian State of Gujarat.
Khaman Dhokla is made from the chickpea flour. It is very soft and fluffy. This is a quick and easy version of the traditional Khaman. This Khaman dhokla is also known as Nylon Khaman.
This Instant Khaman Dhokla recipe is our families favorite and goto recipe and our all-time favorite Indian Snack recipe.
Gujarati Khaman Dhokla is a very delicious Indian Snack. The traditional method of dhokla requires several hours. You need to let the batter ferment for several hours.
But this is an Instant version dhokla with Eno. The result is an extremely spongy and melt in mouth dhokla.
This Instant Khaman Dhokla is convenient to make when your kids come home hungry from school or guests coming over or is a perfect party appetizer idea.
We love everything about this dhokla. It is so soft, spongy, moist, easy and simple. I would say, Making khaman dhokla at home is the easiest dish you will ever make. This Gujarati Dhokla recipe is my Mother’s recipe.
Different Types of Dhokla
How to make Khaman Dhokla / Dhokla Banane Ki Vidhi. What are Dhoklas Made Of? What are the ingredients of Dhokla?
The dhokla ingredients are very basic, something that can be found in your kitchen pantry very easily.
Dhokla is made of Besan/chickpea flour, Semolina, ginger-chili paste, citric acid, oil, little bit turmeric powder, Eno, salt and some basic tempering ingredients.
You can make soft and spongy instant Dhokla in less than 20 to 25 minutes, all you need to do Follow the 4 steps
- Mix the batter,
- Add Eno,
- Steam the mixture,
- Cut and Pour the tadka/tempering.
And your Dhokla is ready.
Though the steps are easy, you need to keep in mind some important notes to get market quality result.
Important tips and tricks to a fail-proof instant Gujarati Khaman Dhokla Recipe
- Chickpea Flour/Besan.
The main and base of this recipe are Chickpea flour/Besan. Make sure you use good quality Besan. I have tried many besan/chickpeas flour after coming to the US. Out of all brand, I love Laxmi Brand besan. Dhokla comes out perfect every single time. I would highly recommend you guys to use Laxmi Brand besan for making Dhokla if you are in the USA. (This is not sponsored post. I am sharing my personal experience)
Sieve Besan at least 3 times before making dhokla batter to get the airy dhokla.
- 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 close it properly and store it in the proper place (as suggested on the back side of the bottle) 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 batter, resulting in soft, spongy and airy khaman dhokla. ADD ENO AFTER BEATING THE BATTER.
- Make sure that 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 light hand once or twice. Don’t over mix the batter.Don’t let the batter sit for a long time. Steam the dhokla batter right away.
- Don’t open steamer for the first 10 minutes.
- If you are going to steam (For given amount of batter) the batter in 2 batch, the steaming time may vary.
- Steam dhokla in one go – Steam it for 15 minutes, Insert a tooth pick or knife to check it is done or not. If tooth pick or knife comes out clean it is done. If it’s not than let it cook for 5 more minutes. Dont over steam it, you will get hard bottom if steam dhokla for a longer time.
- Steam Dhokla in 2 batch – Steam it for 10 minutes, Insert a tooth pick or knife to check it is done or not. If tooth pick or knife comes out clean it is done. Devide the eno quantity in 2 batch.
- Let the dhokla cool down a little bit, around 5 minute, before cutting it. Cut the pieces gently.
- Always pour Tadka after cutting dhokla. That way dhokla will absorb all the tadka and it will be moist.
- The trick to get the market style moist dhokla is to add sugar and water in tempering/tadka.
What to do if you dont have Dhokla steamer?
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 to of making dhokla without a traditional steamer.
How to make Khaman Dhokla in Microwave?
Of course, you can make Microwave Khaman Dhokla. Follow the step by step recipe, pour the batter in a microwave safe bowl and stem for 5 to 6 minutes on high temperature (The time may vary from microwave to microwave), insert a toothpick to check if done, cut into pieces and pour the tempering.
How to make dhokla in a pressure cooker?
Take 2 glass 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.
How to make Dhokla Without steamer/in big vassel?
Take a deep bread vassel (The plate should be smaller than the vassel), add 2 glass of water, place dhokla batter thali, cover the vassel and steam for 15 minutes over medium heat.
My New love – Instant Pot Khaman Dhokla / How to make Khaman Dhokla In Instant Pot?
Add 2 cups of water in the steep liner of the IP, Place the trivet, Turn on ip on saute mode, let the water comes to a boil, place the greased plate filled with batter, cover the ip with the lid, lock it, close vent on lid, set the timer to 15 minutes, after 15 minutes allow the pressure release naturally, open the lid, remove the container with help of pot holder, let it cool down for 5 minutes, cut into desired sized pieces, pour tempering, garnish and viola…. Khaman dhokla in Instant Pot is ready.
Can we make Khaman dhokla without Eno?
Yes, you can make Dhokla without Eno. Substitute it with 1 tsp Baking powder. But I highly recommend to use Eno to get the best result.
Can citric acid be substituted with any other ingredients?
Yes, you can substitute citric acid with 1 tbsp lemon juice. Though citric works the best and gives great results. Eno and citric acid create a fizzy reaction which is very important for spongy dhokla.
This recipe is very easy to implement and full proof if you follow these simple instruction properly.
Step By Step Recipe of making Fail-proof Instant Khaman Dhokla
This recipe will make 10 big pieces of Khaman Dhokla.
Besan(chickpea flour) – 1 cup
Sooji (Rawa / Semolina) – 1 1/2 tbsp
Sugar – 1 1/2 tbsp (Add less or more according to your taste)
Citric acid (Nimbu ke Phool) – 1/2 tsp
Oil – 2 tbsp
Ginger chili paste – 1 tsp
Pinch of turmeric
Salt to taste
Eno(Fruit salt) – 1 1/2 tsp
Water – 1 cup
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Green chilies – 1
Shredded coconut – 1 tsp
Curry leaves – 5 to 6
Sugar – 1 tbsp
Water – 2 tbsp
Cilantro – 1 tbsp
1. Combine the besan, sooji, sugar, ginger-chili paste, citric acid and Salt with water in a big mixing bowl and mix them very well. Make lump free batter. It should be easy pour consistency (not too thick, not too thin) batter. Add turmeric powder and oil. Mix it again very well.
2. Grease your thali. Add water to your steamer and let it boil.
3. Add fruit salt (ENO) into the batter just before steaming and mix it well.
4. The mixture will rise immediately. Pour it immediately into a greased thali and steam it for 20 minutes over medium to high heat. Don’t open it for first 15 minutes. Insert a tooth pick or knife to check if it is done or not. If tooth pick or knife comes out clean, it is done. If it’s not than let it cook for 5 more minutes.
5. Heat the oil in a pan. Add mustard seeds and let it splutter. Add curry leaves, green chilies, cilantro, coconut, water and sugar. Mix them well and saute it for 1 minute on medium flame.
6. Pour the tempering over the prepared dhoklas and spread it evenly.
- 1 cup Besan chickpea flour
- 1.5 tbsp Sooji Rawa / Semolina
- 1.5 tbsp Sugar
- 1/2 tsp Citric acid Nimbu ke Phool
- 3 tbsp Oil
- 1 tsp Ginger chili paste
- Pinch of turmeric
- Salt to taste
- 1.5 tsp Eno Fruit salt
- 1 cup Water
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 Green chilies
- 1 tsp Shredded coconut
- 5 - 6 Curry leaves
- 1 tbsp Sugar
- 5 tbsp Water
- 1 tbsp Cilantro
- Combine the besan, sooji, sugar, ginger-chili paste, citric acid, and Salt with water in a big mixing bowl and mix them very well. Make lump-free batter. It should be easy to pour consistency (not too thick, not too thin) batter. Add turmeric powder and oil. Mix it again very well.
- Grease your thali. Add water to your steamer and let it boil.
- Add fruit salt (ENO) into the batter just before steaming and mix it well.
- the mixture will rise immediately. Pour it immediately into a greased thali and steam it for 20 minutes over medium to high heat. Don't open it for the first 15 minutes. Insert a toothpick or knife to check if it is done or not. If toothpick or knife comes out clean, it is done. If it's not then let it cook for 5 more minutes.
- Heat the oil in a pan. Add mustard seeds and let it splutter. Add curry leaves, green chilies, cilantro, coconut, water, and sugar. Mix them well and saute it for 1 minute on medium flame.
- Pour the tempering over the prepared dhoklas and spread it evenly.
- Cut into equal square pieces and serve it with Sweet chutney and Coriander chutney.