Khaman Dhokla Recipe | How To Make Instant Khaman Dhokla

Khaman Dhokla Recipe

Khaman Dhokla Recipe: This khaman dhokla recipe yields a wonderfully soft and fluffy cake that is lightly sweet and savoury and can be enjoyed at any time of day. Steamed vegetables are simple to prepare on the stovetop or in the Instant Pot.

Khaman is a popular Gujarati delicacy, also known as khaman dhokla in other Indian states. A popular and traditional snack made with fermented besan or chickpea flour batter It is thought to have originated in western India, more specifically in Gujarati cuisine. The recipe is a sweet and sour combination that is typically served as a snack but can also be served as a morning breakfast recipe.

Khaman is a nutritious savory-sweet snack that is also vegan. It’s also gluten-free if you leave out the semolina and asafoetida in the batter.

Khaman is also known as yellow dhokla or besan dhokla due to its yellow colour. It is also referred to as instant khaman.

Gujarati cuisine recipes are well-known for their rich and flavorful vegetarian dishes. However, most of the recipes are restricted to using only besan flour or combining it with other flours. Khaman dhokla, made with fermented batter and served as a side or main dish, is one such easy and simple snack recipe.

There are many variations and ways to make simple khaman dhokla, but this recipe is for the instant version. The traditional dhokla recipe begins with grounding soaked channa dal, which is then allowed to ferment overnight. The fermentation process can be time-consuming and requires extensive planning and preparation ahead of time. To counteract this, there are several instant versions made by artificially fermenting. Eno fruit salt was used in this recipe to help the batter rise and achieve the same texture and sponginess. I like the instant version because I can make it whenever I have a craving for this snack. Most of the time, we don’t try the recipes because they aren’t instant and require a lot of planning ahead of time.

In addition, some simple and important tips and variations for a perfect and spongy instant khaman dhokla recipe are provided. Before placing the dhokla batter container, steam the dhokla in a kadai with boiling water. I would recommend the same preheating procedure for a spongy dhokla. Second, if you don’t have a steamer, you can prepare dhokla in the microwave. Finally, I’ve added eno salt, which can be easily replaced with baking soda if desired. However, I would strongly advise against using turmeric because it will react with baking soda to produce a pink colour.

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Khaman Dhokla Recipe Card:

Khaman Dhokla Recipe

Dhokla is a vegetarian dish popular in the Indian state of Gujarat and parts of neighbouring states.  It is made from a fermented batter of rice, ground urad dal, and chickpea flour.  Dhokla can be served as a breakfast, a main course, a side dish, or a snack. Dhokla and Khaman are very similar; however, Dhokla is made of batter derived from a mixture of rice flour and chickpea flour, whereas Khaman is typically made from Chickpeas gramme and appears yellow in colour. Outside of Gujarat, Khaman has grown in popularity, but it is often misunderstood or incorrectly referred to as Dhokla.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine Gujarat
Servings 20 piece
Calories 161 kcal


for batter:

  • 1.5 cups  besan / gram flour
  • 3 tbsp  rava / semolina / suji  (fine)
  • 1/2 tsp  ginger paste
  • 2 chilli (finely chopped)
  • 1/4 tsp  turmeric
  • 1 tsp  sugar
  • pinch  hing / asafoetida
  • 1/2 tsp  salt
  • 1 tbsp  lemon juice
  • 1 tbsp  oil
  • 1 cup  water
  • 1/2 tsp eno fruit salt

For tempering:

  • 3  tsp  oil
  • 1/2 tsp mustard
  • 1/2 tsp  cumin / jeera
  • 1 tsp  sesame / til
  • pinch  hing / asafoetida
  • few curry leaves
  • 2 chilli  (slit)
  • 1/4 cup  water
  • 1 tsp  sugar
  • 1/4 tsp  salt
  • 1 tsp  lemon juice

For garnishing:

  • 2 tbsp  coconut (grated)
  • 2 tbsp  coriander  (finely chopped)


  • First, sieve 1½ cup besan and 3 tbsp rava in a large mixing bowl.
  • 1/2 teaspoon ginger paste, 2 chilies, 1/4 teaspoon turmeric, 1 teaspoon sugar, a pinch of hing, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon oil
  • Make a smooth batter with 1 cup of water or as needed.
  • Whisk for 5 minutes, or until the batter is smooth and silky.
  • Allow for a 20-minute rest to allow the besan to absorb the water.
  • Whisk for another 2 minutes.
  • 1/2 tsp eno fruit salt is also recommended. Alternatively, a pinch of baking soda can be used.
  • Gently whisk the batter until it becomes frothy.
  • Place in the greased container.
  • Immediately steam the dhokla batter for 20 minutes on medium heat, or until the dhokla is completely cooked.
  • Cool the dhokla for 5 minutes before unmolding it.
  • Cut the dhokla into the desired shape.
  • Heat 3 tsp oil to make the tempering. 1/2 teaspoon mustard, 1/2 teaspoon jeera, 1 teaspoon sesame seeds, and a pinch of hing
  • Allow to sputter after adding 2 green chilies and a few curry leaves.
  • 1/4 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt
  • The water should be thoroughly mixed and boiled.
  • 1 tsp lemon juice, well combined
  • Pour the tempering on top of the dhokla.
  • 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut to garnish the dhokla
  • Finally, serve the instant khaman dhokla with green and tamarind chutneys.
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  • Eno: Use plain eno with no added flavours.
  • Gluten Free: To make khaman gluten-free, leave out the asafoetida and semolina.
  • Baking soda or Eno: The ingredient we use to leaven the khaman batter is fruit salt. Eno is a popular Indian brand of fruit salt. You can also use baking soda. Baking soda, on the other hand, emits a soapy odour when used in excess. Again, eno and baking soda react with turmeric powder to produce a red tinge or red spots in khaman. So either use a small amount of turmeric powder or leave it out entirely.
  • consistency of the batter: The batter has a flowing but thick to medium-thick consistency. 1 cup water to 1.5 cups gramme flour yields perfect results every time, but you can add a few tablespoons of water if your batter is too thick. The khaman will be hard and dense if the batter is too thick. A thin batter will not hold its shape and will become a sloppy mess.
  • Steaming: Khaman can be steamed in a pan, a stove-top pressure cooker, or an Instant Pot. I go into detail about steaming khaman in each section below

In a pan or pot, steam

  • In a large steaming pan with enough room to hold the batter, place a small trivet. Pour 2 to 2.5 cups of water into the mixing bowl. Bring the water to a boil.
  • Place the batter pan as soon as you finish mixing with the eno. Cover with a lid (not too tight), but one with a vent or that will allow some steam to pass through.
  • On medium-high heat, steam for 12 to 15 minutes. The faster the steaming, the deeper the pan is in contact with the boiling water. It will take a little longer to steam if it is not near the boiling water.

Steaming in a pressure cooker on the stovetop

  • In a pressure cooker, place the trivet. 2 to 2.5 cups of water Heat the water until it starts to boil. Place the pan on the trivet with care after tightly gripping it with tongs.
  • Remove the whistle (vent weight) from the lid and tightly close it. On medium to medium-high heat, steam for 12 to 15 minutes.

Steaming in the Instant Pot

  • Fill your IP’s steel insert with 2 to 2.5 cups of water. Place a trivet on the table (not short or long, but kind of in between).
  • Allow the water to heat up and begin to simmer by using the sauté function.
  • Place the prepared pan with the khaman batter on the trivet using tongs or oven mitts. No lids should be used.
  • Cover and seal the IP with its lid, and keep the vent open to allow steam to escape. Press the steam button and steam for 12 to 15 minutes on high pressure.
  • Keep track of the time with a clock or watch, as the Instant Pot will not beep after the time has passed and will continue to steam. Allow all of the pressure to escape and the valve to close. Then carefully lift the lid.


Why isn’t my dhokla spongy?

The sponginess and light texture of khaman dhokla are caused by the reaction of eno with lemon juice or citric acid, which produces carbon dioxide. This reaction produces a fizzy, bubbly mixture that aids in the rise and leavening of the batter, making it fluffy and spongy when steamed. As a result, if you use fewer leavening agents (eno, baking soda), or if they are not fresh or active, your khaman will not be spongy.

What caused my dhokla to turn orange or red?

Turmeric powder, when combined with baking soda or eno, produces orange or red spots or patches in khaman dhokla. This turns your khaman orange or red. This can be avoided by reducing the amount of turmeric powder in the batter.

Is it better to eat dhokla hot or cold?

It can be eaten either warm or cold.

What’s the deal with my bitter khaman dhokla?

Too much leavening agent, such as baking soda, can make your dhokla bitter.

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